Pork Loin Centre-Cut Chops

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections, the most consistent thickness and texture of any chop. Cut 1 to 1.25 inches thick, bone-in. Brine for 30 minutes, pan-sear hard, finish in a 400°F oven to a 140°F internal, rest 5 minutes. The chop your kitchen-school instructor was thinking of.