Part 3/6:
After brining, the next step is preparing the pork chops for cooking. The first thing to do is remove them from the brine and pat them dry to ensure a beautiful sear.
Before cooking, it is handy to make small slits in the fat layer around the chops, which will help prevent curling during cooking. Using clarified butter, heat your pan until hot (but not too hot) and add the pork chops. This part is crucial—do not overcrowd the pan. For thick-cut pork chops, a quick sear followed by finishing in the oven is a great method to ensure they cook evenly without drying out.
Monitor the cooking temperature closely; the ideal internal temperature of cooked pork is around 145°F, which allows for a slightly pink center that is safe and incredibly juicy.