Pan Fried Pork Chops

In a post comparing techniques for cooking pork chops, https://www.thekitchn.com/ writes:

"Pork Chop Method: Pan Fried Pork Chops

Rating: 10/10

About This Method: You remember when we said that a well-cooked pork chop can rival a juicy steak? Well, it turns out that the secret to getting that is cooking your chop like a steak. Using this method, you brine the chops in a simple brown sugar and salt brine before pan-frying the pork. You sear the chops in a cast iron pan that has been preheated over high heat, then lower the heat to medium and cook the pork, flipping often, for 8 to 10 minutes. But the final step is the best step: You take the pan off the heat, add some butter to the pan, and baste the finished pork chop for another 5 minutes.

Results: We can’t overstate how delicious this simple method is for cooking pork chops. The high-heat sear give you a wonderful browned crust, and that butter basting at the end keeps the the meat super juicy. Sure, you do need at least 30 minutes of brining (or you can brine overnight) but the actual hands-on cooking takes less than 20 minutes.

Pork chops once had a reputation for being dry and chewy, but now that more home cooks know how to cook them well, they can be faster and more cost-effective than a good steak. Our testing showed that low-and-slow cooking isn’t ideal for pork chops (despite working well for other cuts of pork). Instead, make sure your chops get a quick brine in salt water, cook them using high heat, and finish them with a big pat of butter to ensure they are golden-brown and juicy every time."

Here is the recipe, also from https://www.thekitchn.com/

How To Make Easy Pan-Fried Pork Chops:

If you’ve ever pan-fried a steak in hot cast iron and finished it with butter, you already know what a pleasure it is to cook and eat. The exterior develops a golden-brown crust that’s flaked with salt and butter, and the interior cooks to juicy, rosy perfection. This method allows the pork chop to hold on to its juices so you won’t need a drip of added sauce — the flavor from pan juices are all you need to finish it off. The only thing we do differently to cook a pork chop like a steak is a quick brine and tenderizing before pan-frying.

Here’s how you make a pork chop that can truly rival a great steak at home: Brine it with brown sugar, pan-fry it, and then baste it with butter. If that sounds a lot like how you cook a steak at home, you’re right — this is basically pork chop steak!

Use Thick, Bone-in Rib Chops for Steak-like Chops

Pork is much leaner than beef, with less marbling to keep the meat tender and moist. For pan-frying — and to avoid dry pork chops — buy thick, bone-in rib chops. These pork chops have more fat and connective tissue around the bone to keep the pork chops moist and prevent overcooking.

Brine with brown sugar

We pretty much always suggest brining when it comes to pork chops. Not only does it add moisture, but it also seasons the meat inside and out. A little brown sugar in this brine also helps the exterior caramelize in the pan.

Cook in cast iron

We have two goals for these pork chops, right? A juicy interior and a golden, crispy exterior. More than any pan, cast iron allows for the best sear on meat, and these pork chops are no exception. Your temperature destination for pork chops is 145°F — the sweet spot of juiciness and a rosy interior.

2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each)
3 cups room-temperature water
1/2 cup kosher salt
1/4 cup packed light or dark brown sugar
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed

Tenderize the pork chops with a fork. Place the pork chops on a large plate or baking sheet. (Optional — place a wire rack on a baking sheet.) Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side.

Brine the pork chops. Place the water, salt, and brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes and up to 8 hours.

Drain and pat the chops dry. Remove the pork chops from the brine and pat dry with paper towels.

Heat a cast iron skillet over medium-high heat and sear. Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke. Add the pork chops and cook for 1 minute on each side — they should begin to brown and release some fat into the pan.

Continuing flipping and cooking for 8 to 10 minutes. Reduce the heat to medium. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135°F in the thickest part.

Butter baste off the heat. Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops. Flip the pork chops and baste again. Let the pork chops rest in the pan until they reach 140 to 145°F, 5 to 7 minutes.

Slice and serve. Slice the pork chops across the grain and serve with the butter sauce.