1tablespoonkosher salt* (reduce by half if using fine or table salt)
1tablespoonchopped fresh rosemary
½teaspoonfreshly ground black pepper
2poundsthick cut1 - 1-1/2-inches pork loin chops, about 4 bone-in or 6 boneless
1tablespoonextra-virgin olive oil
Heat oven to 425 degrees.
Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.
Tips and serving:
Use 1- 1-1/2-inch thick pork chops.
Instead of fresh rosemary, use fresh thyme or 1-2 teaspoons dried herb blend such as Herbs de Provence or Italian seasoning.
Preheat a heavy pan (cast iron if you have it) to get the best sear.
Serve with wilted greens and roasted potatoes for a simple dinner.