Herb-Crusted Pork Rib Chops with Optional Pan Sauce

1. Prepare the Pork Chops

Pat the pork chops dry with paper towels. Make a few small slits around the edges to prevent curling during cooking, then sprinkle them generously with kosher salt. Let the chops stand at room temperature for 45 minutes to allow the salt to penetrate and season the meat deeply.

2. Preheat Oven and Season Chops

Preheat your oven to 250°F. Season the chops with pepper and place them on a wire rack set over a rimmed baking sheet. Slow bake them in the oven for 30 to 45 minutes, or until they reach an internal temperature of 120 to 125 degrees.

3. Sear the Chops

Heat 1 to 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until just smoking. Sear two of the chops for about 1.5 to 3 minutes per side, until they develop a well-browned and crusty exterior. Transfer these chops to a plate and repeat the process with the remaining two chops, adding more oil if necessary.

4. Sear the Edges

After searing all the chops, stand them on their sides and sear the edges for about 1.5 minutes. Check the internal temperature; it should register 145 degrees for perfect doneness.

5. Rest and Serve

Let the chops rest, tented loosely with aluminum foil, for 10 minutes. Serve your herb-crusted pork rib chops with the optional pan sauce if desired.