- Ideally, the night before you plan to cook, pat the pork chops dry with paper towels, and on a board or mat, generously salt them all over. Place chops on a rack in a shallow dish and refrigerate uncovered, overnight or for at least 8 hours.
- Remove the pan and let the meat come to room temperature. Heat the oven to 250 degrees and when warm, place the pork chops into an ovenproof skillet and then directly into the oven (no oil needed). Bake for about 30 minutes until their internal temperature reaches 105-110 degrees.
- Take the skillet out, remove the chops onto a plate, put the skillet back onto the stove-top over medium-high heat, and add the butter to the pan.
- When melted, add the garlic and herbs into the butter, swirl for a minute or so, then place the pork chops into the pan. (Be mindful of the high heat!). Cook for about a minute or two on one side, while tilting the pan a little and spooning the herby butter over the chops. Flip to the other side and do the same. Check the meat for an internal temperature of about 125-135 degrees.
- Remove pork chops onto a clean platter and let them rest for about 3-5 minutes.
- Just before serving, re-heat the skillet with the herby butter in it and spoon directly onto the pork chops as they are plated. Serve with vegetable and/or starch of choice (e.g. mashed potatoes and roasted carrots). Drink alongside the 2018 Cabernet Franc – superb!
*Image sourced from NYT Cooking