better. If I’m planning a nicer weekend meal, I’d still choose a brine or even a dry brine with salt for a few hours.
- The kind of pork chops I’d use this on again
I’d absolutely use this again on boneless loin chops and thin bone-in chops that benefit from quick searing. These cuts are lean, so getting fast browning without overcooking is especially helpful.
I probably wouldn’t bother with very thick double-cut chops, because those already lend themselves well to reverse-searing or oven roasting. And I wouldn’t use it
