Pan-Seared Thick-Cut Pork Chops

FOR THE PORK CHOPS: Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for at least 15 and up to 45 minutes.

Sprinkle chops with pepper; transfer baking sheet to oven. Cook until meat registers 120 to 125 degrees, 30 to 45 minutes.

Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding 1 extra tablespoon oil if pan is dry.

Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and meat registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.

FOR THE GARLIC AND THYME PAN SAUCE: Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to ½ cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.