Perfect Pan-Seared Pork Chops

Ingredients

• 2 bone-in pork rib chops, preferably blade-end, 1 1/2 inches thick
• 2 tablespoons kosher salt
• 1 1/2 teaspoons sugar
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 medium shallot, thinly sliced
• 8 sprigs fresh thyme

Directions

1. Blot the pork chops well with a paper towel. Stir the salt and sugar together in a small bowl, then coat the chops generously on every side with that mixture. Arrange them on a wire rack inside a rimmed baking sheet and refrigerate them uncovered for at least 8 hours and up to 24.
2. The next day, set the oven to 250 degrees F. Move the baking sheet with the pork chops into the oven. For medium-rare, bake until the center of the chops reaches 100 to 110 degrees F on an instant-read thermometer, about 30 minutes; for medium, bake until they read 110 to 120 degrees F, about 35 minutes. To avoid taking them too far, begin checking 5 to 10 minutes before the suggested time. Take the chops out of the oven.
3. Warm the oil in a large stainless steel or cast iron skillet over high heat until it smokes. Add the pork chops and cook, turning them now and then, until they begin to take on color, about 1 1/2 minutes. Add the butter, shallots, and thyme to the skillet. Cook about 2 minutes longer, basting with the butter and spooning the shallots and thyme over the chops, until both sides are golden brown with a good crust. Using tongs, stand the chops on their edges and sear the fat caps until crisp, about 1 minute. Take the pan off the heat, move the chops to a clean rack inside a rimmed baking sheet, and rest them for 3 to 5 minutes.
4. Right before serving, heat the drippings in the pan again until smoking. Spoon the hot drippings over the chops so they sizzle and crisp a little. Serve immediately.