Part 4/7:
For a perfectly cooked pork chop, an instant-read thermometer is recommended to check the internal temperature. Proto aims for about 135-140°F and explains that the meat should rest after cooking to allow the juices to redistribute. This resting period is crucial for a tender result.
Crafting the Pan Sauce
While the pork chop rests, chef Proto turns his attention to the pan sauce. He removes the used oil and retains the flavorful fond—the brown bits left in the pan—as the base for the sauce. After re-heating the pan, he starts with shallots and adds salt to draw out moisture.