Have you ever seen those insanely huge boneless pork chops at your local farmers' market--you know, the ones as thick as a filet mignon that you've tried to cook, and they always come out tough and dry? This is a never-fail method for thick, boneless, tender, juicy, pork chops. Guaranteed.
Olive oil
Boneless pork chops, damn thick (about 1 3/4")
Kosher salt
Black pepper
Preheat oven to 350 degrees.
Season pork chops liberally with salt and pepper. Temper on counter top for 45 minutes to 1 hour.
Heat skillet over medium-high heat. When good and hot, drizzle in a bit of olive oil. Add chops, and brown 3 minutes on each side.
Transfer skillet to oven and cook for 10 minutes.
