Glazed Pork Chops

Dry brine the pork: Pat the pork chops dry with paper towels and season evenly with the salt and black pepper. Let sit at room temperature for 15 minutes.

Meanwhile, make the glaze: Whisk together the brown sugar, soy sauce, water, garlic, ginger, and red pepper in a medium bowl until combined and the sugar is dissolved.

Cook the pork chops: Heat the oil in a large skillet over medium-high heat until it ripples across the pan when you tilt it. Add the seasoned pork chops and cook until browned on both sides and a thermometer inserted into the thickest part of the pork chops registers 135°F, 4 to 5 minutes per side, reducing the heat if pork darkens too quickly. Transfer to a plate.

Make the glaze: Reduce the heat to medium. Add the glaze and bring to a boil. Cook, stirring occasionally, until slightly thickened, about 4 minutes.

Glaze the pork chops: Return the pork chops and add any accumulated juices to the pan. Cook, basting pork chops with sauce, until the sauce thickens to a glaze consistency, coats the pork chops, and a thermometer inserted into the thickest portion of pork registers 145°F, 3 to 4 minutes. Remove from the heat. Garnish with scallions and serve drizzled with any remaining glaze. Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4 days.