Reverse Sear Pork Chops

This was taught to me by Taylor Hale from @prestonspicecompany. He kept at me for about six months about trying this, and when I finally caved and did it, I was mad that I put it off for so long. If you choose to do it, you may never cook a chop differently afterwards.

Ingredients

Elysium Farm Brine

• Pork Chops
• 1 qt water
• ¼ cup salt
• ¼ cup brown sugar

Directions

Elysium Farm Brine
I don't know what this does, but it's magical. I had someone explain the chemistry of it to me once. I heard witchcraft and sorcery.

1. Thaw chops and immerse in brine for 3-5 hours
2. Remove, pat dry, and let come to room temperature.
3. Cook as you wish.

Reverse Sear Pork Chops

1. While your chops are sitting on the counter coming to room temp, season with salt, pepper, and some fresh crushed garlic, or with whatever you wish.
2. Put them on a cookie rack, and the rack on a tray. Put them an in oven that's been preheated to 200°. Work to a thermometer, you'll get better and more consistent results. You're looking for an internal temperature of 105°. Pull them from the oven.
3. Anticipate this and have your skillet already hot. Somewhere between medium-high and high hot. Drop your chops in the skillet. They're going to stick, but they'll release.
4. When they release, sear the other side. (USDA says pork is done at 145°. That's the legal temp I have to say.) Pull your chops no later than 135° and let them rest for 8-10 minutes. You'll make temperature and they won't be overcooked. If you push to 145°in the pan, they're going to be overdone..
5. Bonus round: Before you turn your skillet off, grab a pair of tongs. Hold the chops sideways and roll the fat cap on the bottom of the skillet. It will become brown and crispy. You'll eat the fat, I promise!