Baked Pork Chops

Ingredients

• Olive oil
• Salt
• Garlic
• Kosher salt
• Water
• Pepper
• Garlic powder
• Cold water
• Juice
• Pork chops

Directions

1. For the brine, pour 1 quart of warm, not hot, water into a large bowl and add 1/4 cup kosher salt. Stir until the salt has mostly dissolved, then add the pork chops and leave them in the brine for 15 minutes. If you are working ahead, cover the bowl and chill it for up to 6 hours. Take the pork chops out of the brine, rinse them under cold water, and blot them dry with paper towels.
2. Heat the oven to 375°F. Coat the pork chops on both sides with olive oil.
3. In a small bowl, whisk the salt, pepper, and garlic powder together. Scatter that seasoning evenly over both sides of the pork.
4. While you are doing that, set a cast iron skillet, or another oven-safe sauté pan, over high heat on the stove for 5 minutes. When the pan is ripping hot, lay in the pork chops and press them down with a spatula so the bottoms make full contact with the surface. Sear for 2-3 minutes, until the bottom sides are golden brown.
5. Using tongs, carefully turn the pork chops over. With an oven mitt, move the skillet into the oven. Bake for 3 minutes, then turn the pork chops again and bake for 3-5 minutes more, until the pork registers 145°F (62°C) inside.
6. As soon as the pork is done, take the skillet out of the oven and move the chops to a clean plate. Spoon or brush the pan juices over the pork, loosely cover the plate with aluminum foil, and let the chops rest for at least 3 minutes.
7. Serve warm. You can also refrigerate them in a sealed container for up to 3 days, or freeze them for up to 3 months.