Baked Pork Chops

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  2 lbs Pork Chops, Bone-In
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 tbsp Chili powder
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  2 tsp Mustard powder
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  1 tsp Paprika, Smoked
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  0.5 tsp Cumin, Ground
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  0.5 tsp ½ teaspoon kosher salt (increase to 1 1/2 teaspoons if not brining)
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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 tsp Cayenne Pepper, Ground
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  4 cup 4 cups Water
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  4 tbsp 4 tablespoons Kosher salt

Instructions

1. 1Trim excess fat from the pork chops, then brine them in a large pot by whisking together water and salt, submerging the chops for 45 minutes at room temperature (or up to 12 hours refrigerated). Drain and pat dry thoroughly.
2. 2Preheat your oven to 265°F with a rack positioned in the center. Line a rimmed baking sheet with parchment paper and place a wire rack on top.
3. 3Rub the pork chops all over with olive oil until moist and glistening, ensuring the oil coats all surfaces so the dry rub adheres properly.
4. 4In a small bowl, combine the chili powder, mustard powder, smoked paprika, ground cumin, cayenne pepper, and salt and black pepper to taste. Rub the spice mixture evenly over all sides of each pork chop.
5. 5Arrange the pork chops side by side on the wire rack without touching each other, then roast at 265°F until an instant-read thermometer inserted at the thickest part registers 135°F, about 30–40 minutes (accounting for carryover cooking to reach safe temperature).
6. 6Remove the pork chops to a clean plate or cutting board, cover loosely with foil, and let rest for at least 5 minutes before serving.
7. 7Divide the cooked pork chops evenly among 4 airtight containers while still warm, then seal and refrigerate or freeze for meal prep.