Kenji'S Perfect Pan-Seared Pork Chops

• 2 bone-in pork rib chops, preferably blade-end and 1 1/2 inches thick (12-16 oz. each)
• 2 tablespoons kosher salt
• 1 1/2 teaspoons sugar
• fresh ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 medium shallot, thinly sliced
• 8 sprigs fresh thyme

1. NIGHT OR MORNING BEFORE COOKING.
2. Pat pork chops with a paper towel. Combine salt and pepper in a small bowl. Season pork chops generously on all sides with the salt and sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, UNCOVERED, at least 8 hours and up to 24.
3. COOKING.
4. Preheat oven to 250u0b0F
5. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110u0b0F for medium-rare (about 30 minutes), or 110-120u0b0F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
6. Remove chops from oven.
7. Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
8. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
9. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
10. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
11. Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

chops, kosher salt, sugar, fresh ground black pepper, vegetable oil, butter, shallot, thyme

Taken from www.food.com/recipe/kenjis-perfect-pan-seared-pork-chops-514227 (may not work)