Baked Pork Chops

For the juiciest, most golden pork chops, a few things need to happen. Dry brining, or rubbing the meat with salt (and in this case, spices) at least 4 hours ahead of cooking, results in deeply seasoned chops that won’t be dry. Here, a mixture of common pantry spices make for a flavorful, barbecue-inspired blend. A little brown sugar in the brine, a pat of butter in the skillet and a quick high-heat sear ensures a browned crust. From there, the pork chops are baked just shy of doneness; they’ll come to temperature as they rest. Use bone-in or boneless chops that are somewhere between 3/4- and 1-inch thick. Serve these alongside classic mashed potatoes, applesauce and a simple green vegetable, such as green beans.

Ingredients

• 2 teaspoons kosher salt (such as Diamond Crystal)
• 2 teaspoons brown sugar
• 2 teaspoons sweet or smoked paprika or a combination
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 0.25 teaspoon black pepper
• 4 boneless pork chops (about 1 1/2 pounds) or bone-in pork chops (about 2 pounds), 3/4- to 1-inch thick (see Tip)
• 1 tablespoon vegetable oil, plus more if needed
• 1 tablespoon butter (optional)
• Chopped fresh parsley, for serving (optional)

Steps

1. In a medium bowl, combine salt, brown sugar, paprika, garlic powder, ground mustard and pepper. Mix with fingers, breaking up any clumps, until blended.
2. Pat pork chops dry with paper towels then place in the bowl. Rub all over with the spice mixture, turning a few times to make sure the chops are evenly coated. Cover bowl with plastic wrap or foil and refrigerate for at least 4 hours or overnight. (Alternatively, transfer pork to a large resealable plastic bag, if needed for fridge space.) About 30 minutes before cooking, remove pork from the fridge to take off the chill.
3. Heat oven to 400 degrees. Heat a large (12-inch) cast-iron or oven-safe skillet over high heat. When hot, add the oil. Add the pork chops to the skillet and cook until browned on the first side, about 2 minutes. Flip and cook for 1 minute, adding more oil or butter if the pan is dry, then transfer the skillet to the oven. Bake until the pork reaches 140 degrees, 4 to 6 minutes. Using an oven mitt, carefully remove the skillet from the oven and transfer the chops and any pan juices to a platter or individual plates to rest for 5 minutes; the temperature will increase to 145 degrees. Garnish with parsley, if using, and serve immediately.