Tonight I did pork chops using a variant of the cast-iron skillet method I originally described for “Jeff Smith’s Serbian Pork Seasoning” that turned out particularly good, and may be better for when you have thinner chops (less than an inch). Oddly enough, it’s based on the procedure found on the pork chop packaging.
Get two eight-ounce bone-in pork chops (I used du Breton organic pork chops from the meat case at Whole Foods) and “Milwaukee Iron Seasoning” from The Spice House. Thoroughly dry the pork chops with a paper towel. Cut through the fat side of the chop in two places on each chop, without slicing into the meat proper. Thoroughly cover each chop with the seasoning on both sides and shake off any excess. Place another paper towel on a plate, put the seasoned chops on the towel, and refrigerate, uncovered, for an hour.
Place a wire rack on a sheet pan and put both in the oven. Preheat the oven to 300°F (150°C). Meanwhile, in a ten-inch cast-iron skillet, heat two tablespoons of peanut oil over medium-high heat until just smoking. Add the pork chops and sear, three minutes per side. Remove the chops immediately and place on the wire rack in the oven. Bake for 10 minutes, or until the deepest part of the pork chop reaches a temperature of 140–145°F (60–65°C). Serve with Antonia’s Hoarlese Mosterd (a grainy Dutch mustard), steamed spinach, and the starch of your choice. Yum!
(The mustard is available in the US from Formaggio Kitchen.