Kosher salt
Freshly ground black pepper
2 tsp dark brown sugar, plus more for the
scallion dressing and finishing
2 bone-in pork chops, 1 inch thick
2 tbsp vegetable oil
4 scallions, cut into 3-inch segments, then
thinly sliced lengthwise into strips 1 tbsp rice vinegar
1 tbsp gochugaru
2 tbsp toasted sesame oil
Cooked white rice for serving
In a small bowl, stir together 2 tsp each kosher salt, black pepper, and brown sugar. Sprinkle rub generously on both sides of pork chops and let them dry-brine at room temperature for 30 minutes or up to 1 hour.
Preheat oven to 400. When ready to cook, blot both sides of pork chops with a paper towel and smear oil on both sides with your hands. Heat a large cast-iron skillet over high heat until very hot. Sear pork chops until nicely browned, 2 minutes on first side, 1 minute on second side.
Transfer pan to oven and roast until the internal temperature of the meat reaches 145, 8 to 10 minutes. Remove pan from oven and set chops aside on two serving plates to rest while you prepare scallion salad and dipping sauce.
In a medium bowl, toss together scallions, vinegar, gochugaru, and a pinch of brown sugar. Season generously with salt and pep- per and scatter messily over pork chops.
Make the dipping sauce by adding a pinch each of salt, pepper, and brown sugar to two small dishes or shallow bowls. Add 1 tbsp sesame oil to each dish and stir until sugar dissolves.
Serve each scallion-bedecked pork chop alongside a mound of white rice, with dip- ping sauce on side. Serves 2.