Step 1

Use the pork chop of your choice. If there is a fat rim over 1/2 inch then trim it down. Then notch the fat through to prevent cupping.

Step 2

If brining, mix brine in 1 gallon freezer bag (the water, salt and brown sugar) place bag in bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.

Step 3

Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.

Step 4

Heat oil in over safe pan over medium high heat until shimmering.

Step 5

Brown both sides of the chops to the point you might call done. About 3-4 minutes per side.

Step 6

Flip one final time and place in the oven until internal temp of your choice. I did 150, and it took 10 minutes.

Step 7

Rest for 5 minutes before cutting.