over both sides, using my fingers to spread it into a very thin coat. I’m talking about a dusting, not a crust. If you can visibly see thick white patches, it’s too much. After that, I seasoned the chops with the kosher salt, pepper, and garlic powder and set them on a wire rack over a sheet pan so air could circulate around them.
- What happened during the 45-minute wait
At the 10-minute mark, the chops still looked mostly normal, but the surface had started to lose that glossy, wet
