Pork Chops with Toasted Garlic and Spicy Capers by Andy Baraghani

"I don’t have the patience to brine pork chops. I want them the second that I get home from the store with the groceries."

Excerpted with permission from The Cook You Want To Be by Andy Baraghani:

Serves: 4

I don’t have the patience to brine pork chops. I want them the second that I get home from the store with the groceries. One key to that crust you dream about is adding a little sugar, a trick I picked up at Bon Appétit (thanks, Chris Morocco). Another key is to keep flipp…