My wife recently mentioned she didn’t like pork chops because they were always dry and lacking flavor. I explained to her pork chops are usually overcooked because people are unnecessarily squeamish about pink pork. That didn’t matter. She insisted they just weren’t her thing. Now this is a woman who I’ve successfully converted to loving brussel sprouts, any vegetable (as long as they’re roasted) and mushrooms-all foods she would never eat prior to meeting me. So of course I decided to prove her wrong and make the best dang pork chop she would ever eat!
Tips to perfectly cooked pork chops
- Buy center-cut pork loin chops that are at least 1/2″ thick. If you can find certified Heritage Berkshire pork even better.
- Brine your pork for 24 hrs. Read more about why I love brining here.
- Cook medium rare or to 145ºf. Yes, it is perfectly safe to eat pink pork!
- After removing cooked pork from pan or grill, allow to rest for 3-5 minutes.
Adapted from Myrecipes.com
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