This takes a little bit of prep but the actual work is minimal.
Place desired number of chops in fridge 3 or 4 days ahead of time to thaw.`
The day before you want to cook the meal, remove the chops from the fridge to remove packaging. Place chops on appropriate size plate. A cooling rack on a cookie sheet works really well.
Salt both sides evenly, using a high quality salt. I prefer coarse Celtic Sea Salt. Himalayan, Sea Salt or Kosher all work well. DO NOT use plain old table salt.
Cover with paper towels and place back in the fridge overnight.
Set chops out on counter at least 1 hour to warm up to room temp.
A smoker or oven can be used for the actual cooking.
Set either one to the lowest setting (approx. 180 degrees) If using a pellet smoker, may I suggest a mix of 2/3 cherry pellets and 1/3 hickory.
Smoke / Cook chops for approx. 20 minutes.
Heat up a cast iron skillet on medium high heat or turn your smoker up to 400 plus degrees, after removing the chops.
Let the chops rest while the skillet/ grill/ smoker comes up to temp.
Placing chops back on grill or in skillet, sear each side for 2-3 minutes per side.
Can baste with butter and rosemary sprigs at this time if desired.
Plate chops on individual plates and finish seasoning. I use cardamom, fresh ground black pepper, garlic powder and smoked paprika.
Seasoning with spices before hand can burn the spices and leads to a bitter flavor.
Goes well with dry or semi dry red wines like a merlot or cabernet sauvignon, or even a sweet fruity wine. Really shines with an aged Bourbon such as 10 year Bulleit or Four Roses Single Barrel.
EATING PRO TIP:
Slice one bite of meat at a time and savor each one. Cutting it all up at once tends to dry it out.