plate, where moisture can pool underneath. And the fourth is letting them sit too long in a very warm kitchen. I kept mine refrigerated for most of the 45 minutes, uncovered on the rack, then let them sit at room temperature for the last 10 minutes before cooking.
- The best cooking methods after the 45-minute rest
For me, the best follow-up method is a hot skillet, especially cast iron or stainless steel. Those pans reward a dry surface with fast, even browning. If your chops are 3/4 inch thick,
