Tandoori Pork Chop

4 bone in pork chops, one inch thick

1/2 cup sugar

1/2 cup kosher salt

Penzey’s tandoori spice mix

Fresh thyme

Pepper

Olive oil

Make the brine. In a large glass or non reactive container, dissolve the salt and sugar in enough warm water to cover the chops, about 4 to 6 cups. Once the sugar and salt are dissolved, add ice to cool down the mixture than submerge the chops. Brine for at least 30 minutes and no more than 2 hours. 

Preheat the oven to 375.

Take out the chops, Pat them dry, and rub with olive oil, then mix the spice mixture about 4 tsps in a bowl, add 1 tsp ground pepper, and 2 tsps of fresh thyme. Rub the mixture on both sides of the chops. 

Heat a cast iron skillet, or another oven proof skillet over relatively high heat, cover the bottom of the pan with a little olive oil. Once the oil is shimmering, add the chops and cook 3 minutes on each side. Put entire pan of chops in the hot oven for another ten to 15 minutes depending on thickness of the chops.