Cast Iron Tomahawk Pork Chops

Directions

1. A day (or at least 8 hours) before cooking, liberally salt the pork chops all over with salt; you’ll use about 1 tablespoon of salt per chop. Place on a wire rack fitted inside a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until ready to cook. Remove from the refrigerator about 30 minutes before cooking.
2. Preheat a Cast Iron Skillet over medium-high heat for a few minutes. Rub the pork chops with oil and season generously with pepper. Place the chops on the griddle and cook, turning frequently (at least every minute or so), until the chops are well browned on both sides and an instant-read thermometer inserted into the center reaches 130°F for medium.
3. Transfer the pork chops to a cutting board and let rest for 10 minutes before serving.