Part 4/6:
After checking the pork chops' internal temperature, Kenji aims for around 125 degrees Fahrenheit, so they can continue to cook off the heat, reaching a desirable 135 degrees. He suggests that pork doesn’t need to be cooked to the previously traditional 165 degrees due to modern pork sanitation standards.
While the pork rests, Kenji focuses on the pan sauce, explaining that residual flavors from the meat can significantly enhance the dish's taste. He sweeps the bottom of the pan to remove the "fond" – the brown bits that contain concentrated flavors. Adding butter, shallots, and apples to the pan, he continues to build flavors and transparency.