Just found the secret to cooking pork chops /ck/. Look at that consistent maillard reaction. It seared and browned very quickly with zero liquid seeping out of the meat and on to the pan as it cooked. Because it cooked so quickly, it was very tender.
Looks like thick cut bacon or ham.
>>21791895are you dusting them chops with flour? that's always a winner
exactly how i like my chops except im adding a shit ton of black pepper afterwards and eating it with some heinz 57.
>>21791917Yes, I'm annoyed that pork chop recipes that I find online don't have flour as one of the ingredients and they never turn out well.
>>21791924I find a gentle tap with a tenderizing mallet and a dredge in flour both improve them significantly. The mallet helps to keep them lying limp on the pan, so they lay in place with some dead weight and don't curl or contract in the heat. A few hours brining helps too
>>21791931Yep, that's what I've done. I also cut a notch into the chop that ends at the center of the piece. I've noticed previously that moisture and steam would build up in the middle of a large slab of meat forming a bubble cavity that prevented the center of the cut from touching the pan which results in a brown crust on the rim of the meat, but no browning on the center of the cut.
>>21791895Pure autism and completely wrong. There are much better ways to cook it.
>>21792084go on
