This is what I now call a “pork chop” which is probably not quite technically correct. It’s a slice of a boneless pork loin. I think others may call it a “pork loin chop” but use the cut you want. I like this for several reasons. First it is very lean (read healthy) if trimmed. Second I buy a whole pork loin and cut it as thick as I want easily, freezes great and great for other things like my Mexican shredded pork. I like to cut mine about 1 inch thick to cook well but still be moist.
I started with a simple brine for several hours. Followed by pan searing and then finish baking in the oven,
A solid 4. Not a 5 and better than a 3.
Notes: Skip the brine if you want and I think will only have a little effect but do it if you have time. This should be fine with any thicker cut pork “chop”
Cut 1 inch chops from pork loin.
Trim chops of any extra fat.
If brining, mix brine in 1 gallon freezer bag, place bag in bowl, submerge chops and refrigerate for 1-2 hours.
Then lightly rinse and pat dry.
Preheat oven to 425 convection. Salt (only if not brined) and pepper to taste.4) Heat oil in over safe pan over medium high heat until shimmering.
Brown both sides of the chops to the point you might call done. About 4 minutes per side. Flip one final time and place in over until internal temp of your choice. I did 150 and it took 10 minutes.
December 7 2013