my raw pork chops? The surface dried out, the chops browned faster and more evenly, and the final texture was better than my usual no-extra-step version. The result wasn’t gimmicky or dramatic in a fake way—it was practical, subtle, and useful.
Would I call it a miracle? No. Would I call it a smart little technique for lean pork chops, especially if you want a stronger sear and a better shot at juicy meat? Absolutely. For something that took less than 2 extra minutes of hands-on effort, it earned a
