I've never cooked a pork chop before. We have them very occasionally and my mom always says "pork chops aren't what they used to be." I knew it had to be the cut and I also trusted Kenji to suggest a good one.
I had to go to one of my not usual grocery store to find them but I found rib bone-in pork chops.
He has you salt them 45 minutes prior to cooking.
He said put in the fridge but I just left them out. Like a steak.
He wants your pan hot before you add them. I knew my pan was going to be overcrowded but I continued.
Then it was cook until both sides have a light brown crust. This was difficult with how overcrowded it was ðŸ˜
After a while I temp checked and they were already at temp so I had to give up on a good crust and move on. I added the butter.
Cooked for a few more minutes. Then let them rest for a few.
My dad said "that's the best pork chop I've ever had. What did you do?" The answer is nothing special. I knew it was the cut. My mom also loved it.
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