Cook The pork chops in TBE first side without the butter and just a light amount of oil and you get a much better crust. Flip half way through and then add the butter and herbs and when it’s 75% done and once the butter foams kill the heat to low then baste. Pull it off when it’s 90-95% to your desired likeness and pull it out it in a wire rack and let it rest with the pan juices on top of it. It will finish cooking from the residual heat while soaking in those juices.
Pork temperature to max of 140F while cooking. 135F is better. The interior will continue to increase in temp over the next 4-8 minutes of rest. Pork with internal temp of 145-150 is sufficiently done.
A matter of personal opinion. Sometimes the FDA recommendations for temps do not translate to flavor. When the chops are nicely brined medium tastes great and still juicy:)
This looks amazing, I am going to make this tonight! May I ask, what does the brining do for the chops? I’m going to do it, just want to know why, thank you!! God bless!
