Instructions

• Place a wire rack on a rimmed baking sheet and lay pork chops on top.
• Combine salt and sugar and rub evenly over chops.
• Place, uncovered, in the refrigerator overnight.
• Remove pork chops from the refrigerator one hour before cooking.
• Preheat oven to 250°F (121°C) with a rack in the center.
• Place the baking sheet with pork chops in the oven and bake until an instant meat thermometer reads 110°F (43°C), about 30 minutes (start checking after 25 minutes).
• Heat two tablespoons of oil in a 12-inch cast iron skillet over high heat.
• Add two pork chops to the hot skillet and sear for about one minute per side, until deep golden brown.
• Stack the chops and sear the fatty side against the bottom of the pan.
• Remove chops to a plate and cook remaining chops in the same way.