DON'T BUST MY CHOPS (FOR THE PERFECT PORK CHOP)

In the famous words of my friend Lyndsey. “Don’t bust my chops.” Or at least something along those line. Haha!!

Dry brine is how I prefer steaks and chops.

Step 1: Heavily season with salt. (Roughly 1-1.5 TBS of salt per chops, you can also add other spices if you would like, fresh rosemary is pretty great with pork)

Step 2A: Place them in the refrigerator uncovered for up to 24 hours(but a minimum of 30 mins, but trust me longer is better)

Step 2B: After letting them “season” let the meat come to room temperature (roughly 30 mins)

Step 3: However you decide to cook them, Pan sear, Grill, Bake, Sous Vide, Deep fat fry. Pat dry with a paper towel and Use a Meat Thermometer!

I can’t stress enough on this. All cooking techniques are different and without a meat thermometer you will most likely overcook them. Leaving you with a dried chewy hockey puck that will make the Pope curse.

What temperature works for me is any internal middle temperature (against bone) of 145°-160°. This will give you the best results.