Directions 10 steps | 735 Minutes
Prepare a sheet pan topped with a wire rack.
In a small bowl, combine the kosher salt and sugar.
Generously season both sides of the pork chops with the salt mixture.
Transfer the pork chops onto the wire rack. Transfer the sheet pan into the refrigerator and refrigerate for at least 8 hours and up to 24 hours.
When ready to cook, remove the pork chops from the refrigerator. Preheat the oven to 350°F. Season the pork chops with freshly ground pepper.
Heat ghee in a large cast iron skillet over medium-high heat. Once the ghee has melted, add the pork chops.
Sear the pork chops until golden brown, about 1 minute on each side, including the fat cap. Transfer the skillet into the oven and bake for about 6-10 minutes or until the thickest part of the pork chops reach 140°F on an instant-read thermometer.
Remove the skillet from the oven and add garlic cloves. Tilt the skillet so the garlic is submerged in the butter. Baste the pork chops with the garlic butter and remove them from the pan.
Let the pork chops rest for 3-5 minutes on a cutting board.
Serve hot with a side salad. Enjoy!