![]() ![]() Cook until the fatty edge get’s crisp and brown, about 2 minutes. ![]() If the fat is thick and hasn’t cooked down, pick up the pork chop with tongs, and hold the pork chop upright, with the fatty edge of the pan.I highly recommend you use a meat thermometer. Using a meat thermometer guarantees your pork chops are cooked thoroughly and also helps avoid overcooking them and them being tough.Dry the meat thoroughly before cooking for the best possible sear.The baking soda may cause your chops to feel slippery when you remove them from the brine.Please see the table in the post for other doneness levels and internal temperatures. The instructions above are for medium doneness, which is juicy meat with a hint of pink. If you are not a fan of thyme, you can substitute it with rosemary, sage, or marjoram and experiment with your favorite herbs.Make sure the chops are well and evenly browned on both sides, and use a large enough pan to avoid crowding while browning.If the fat is thick and hasn’t cooked down, pick up the pork chop with tongs and hold the pork chop upright, with the fatty edge of the pan.Using a meat thermometer guarantees your pork chops are cooked thoroughly and help avoid overcooking them and them being tough.Take the extra few minutes to sear the chops in two batches. I cook the chops in batches of two as I find four in the same pan lowers the heat of the pan, causing the meat to steam rather than brown. Cook in batches – If your pan isn’t large enough to allow about two inches between the chops, don’t try to brown them in a single batch (even if you think they’ll fit). ![]()
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