steakhouse quality pork loin chops

Ingredients steakhouse quality pork loin chops

2 pork loin chops 1&1/2 inch thick weight is not important thickness is key
1 salt & pepper
1 olive oil

how to make steakhouse quality pork loin chops

Wipe chops & cut through fat & barely into flesh in about 1 inch segments. This will prevent the edge from curling.

Sprinkle lightly with salt on both sides & place on wire rack over a rimmed baking sheet. I use a broiler pan with a wire rack.

Let sit at room temperature for 30 minutes.

Preheat oven to 275°. Grind pepper onto both sides of chops & place in oven for 20 minutes.

Heat a heavy skillet, I like black iron, with about a teaspoon of olive oil until it shimmers & barely begins to smoke. Using tongs put the chops in the skillet & cook 2 minutes on each side. Lift the chops so oil gets under them.

Stand the chops on their sides to cook the edges. This will take about a minute. Use the tongs to control this process.

Plate & serve. I like to serve them on top of rice or a piece of toast to get all the juice. A dash of soy sauce is the only addition for my personal taste.