Bone-in loin chops are very flavorful but naturally lean, so we leave the rind on for the most succulent chop. The bone adds flavor, minerals and other nutrients; save them to add to a pot of beans or soup.
Here is Chef Brian’s favorite way to cook them:
Using a sharp knife, make 1/8″-wide cuts through the rind all the way across about 1/4″ in from the edge of the meat. When the chop cooks, these slits will spread apart and crisp up like bacon.
Rub the chops with some olive oil and fresh garlic, and add a pinch each of salt, pepper and thyme to both sides. Be sure to season the rind, too.
I usually roast these on a cookie sheet on the top rack in the oven. Preheat to 450 degrees F, then lower to 350 after putting chops in; roast for about 30 minutes then remove and let rest for 10 minutes before serving. I use the rendered, seasoned lard to cook potato slices in.
Pork chops are also great grilled – sear on each side over high heat, then use indirect heat (coals on other side) to let roast until finished cooking.