Simple seared pork chops

Makes: 2 to 4 servings

2 to 4 bone-in, center-cut pork loin chops, each 1-inch thick and weighing 8 ounces

1 ½ teaspoons kosher salt or 1 teaspoon fine sea salt

1 ½ teaspoons sweet paprika

½ teaspoon freshly ground black pepper

½ teaspoon granulated garlic

1 tablespoon expeller pressed canola oil, safflower oil, sunflower oil or peanut oil

Cherry-balsamic gastrique or creamy baby bella sauce, optional, see recipes

Sliced green onions, for garnish

1. Pat chops dry and place on a plate. In a small dish, mix together 1 ½ teaspoons each kosher salt and sweet paprika along with ½ teaspoon each black pepper and granulated garlic. Sprinkle the mixture evenly over all sides of the pork chops. Cover chops loosely. If desired, refrigerate for several hours (up to 8 hours).

2. Heat oven to 400 degrees convection or 425 degrees conventional. While the oven heats, let chops come to room temperature if necessary.

3. Heat a well-seasoned cast-iron skillet, griddle or ovenproof nonstick skillet over medium heat until a drop of water sizzles on contact. Swirl oil in pan. Use tongs to add chops (in a single, uncrowded layer). Let cook, without turning, until deeply golden on the bottom, about 4 minutes. Flip chops and immediately slide the pan into the hot oven. Cook, without turning, until center of chop is slightly firm (but not hard) when pressed or 145 degrees Fahrenheit on an instant-read thermometer, 5 to 6 minutes. Remove from the oven to a plate; tent with foil to keep warm while you reheat the sauce. 4. Serve chops topped with a spoonful of your chosen sauce. Garnish with sliced green onions.

Notes: You can make any number of chops with this method, just be sure the chops are in a single, uncrowded layer in the pan. The salt mixture here is sufficient for four chops. Leftover pork tastes great thinly sliced on a sandwich or in a salad.