Pan Seared, Oven Roasted Thick-cut Pork Chops with Spicy Tomato Pan Sauce

Instructions

1. Pork Chops
2. 1

   Dissolve brown sugar and salt in 6 cups cold water. Place in gallon-size plastic bag. Add pork chops and seal the bag, pressing out as much air as possible. Refrigerate for about 1 hour. Remove the chops from the brine, rinse, and pat thoroughly dry with paper towels. Season chops with the pepper.

3. 2

   Adjust oven rack to the lower middle position, place a shallow roasting pan or rimmed baking pan on the rack and heat oven to 450 degrees. When the oven reaches 450 degrees F, heat the oil in a heavy skillet over high heat. Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes. Turn the chops over and cook until well browned with nice crust on other side.

4. 3

   Using tongs, transfer the chops to the preheated pan in the oven. Roast until 130 degrees, about 12-15 minutes. Transfer chops to a platter, tent loosely with foil and let rest for 5 minutes, temperature should be 145 degrees.

5. 4

   To serve, place on platter and spoon Spicy Tomato Pan Sauce on top.

6. Spicy Tomato Pan Sauce
7. 5

   Add red pepper and parsley to same skillet that pork was cooked. Saute for 1 minute, scraping up bits from the skillet. Add tomatoes, olives, and garlic. Saute for 2-3 minutes. Season with salt and pepper. Spoon over meat.