Pork Loin Chops (Bone-In)

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are cut 1.5 inches thick, bone-in, so you have a fighting chance to get a proper sear without taking the inside past 145°F. Brine them for 30 minutes in salt water before cooking — the single biggest upgrade you can make to a pork chop. Pan-sear hard, finish in a 400°F oven, rest, eat.