If your chops are 3/4 inch thick,
plan on roughly 2 to 3 minutes per side over medium-high heat, then check the temperature.
You can also use an oven finish for thicker chops, especially bone-in chops closer to 1 inch or 1 1/4 inches thick. In that case, sear 2 minutes per side, then transfer to a 400-degree Fahrenheit oven for 4 to 8 minutes, depending on thickness. Pull them when they reach 140 to 142 degrees and let carryover heat do the rest.
- Whether this works better than brining
In my kitchen, this is not a full replacement for brining—it’s a different tool. A salt brine, especially a 30-minute quick brine with 4 cups water and 1/4 cup kosher salt, can add more internal seasoning and help with moisture retention. But brining also means extra bowls, extra cleanup, and remembering to do it ahead of time.
