I had to include this cook on the website because, well, the pics look so good. Not to mention, these are my best pork chops to-date.
I bought these chops thicker than normal - 2" - and I rubbed them with salt, pepper, olive oil, and - for the first time - turbinado sugar. Man, I should have known turbinado would do magic to chops.
Okay, so one had bone-in, the other was boneless. I seared these first at nuclear temps, rested for 20 minutes, then roasted at 400 for about 8 minutes a side, which gave me an internal temp of 135 - the temp probably rose to 140 before I sliced them.
The turbinado sugar really made a difference - just a slight sweet kick, but it really rounded out the flavor. And just look at the juice! This is what happens when you DON'T overcook pork!
And, to end, here's a nice closeup:
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