That does look good. Wonder if it would work for chicken/pheasant breast?...That Canadian chop recipe is legit. It’s become an occasional treat at our place. A little more work but it’s world class - something you’d run into at a classy resort/restaurant.
Seriously! Do not cook to a temp any higher! They come out perfect at 145The trick to a tender pork chop is cooking to 145
I can’t afford the pork chops at the store so I stick with the boneless ones from sams club. 1” thick and only $2.99 per pound. I miss when they were $1.99 a pound. They normally turn out very good even though I like bone in too. Wife likes shake and bake. I like to coat them liberally in my Swine Provider seasoning and grill them . Crust on them is amazing. Cook to 145 and they are juicy and tender!I prefer bone-on chops for the extra flavor.
1 tbl veggie oil & 1 tbl butter in med temp cast iron pan
slice 1 med onion 3/8" thick, fry til soft
salt & pepper chops and put in pan
cook 4 minutes on each side (depends on thickness)
(want slightly pink in middle of chops)
simple, but tastey!
Same for grill, but lay sliced onion on top of chops after the 1st flipping.
Seemingly "most" don't know a cut of meat will increase in internal temp by approximately 10 degrees when removed from direct heat and rested.Seriously! Do not cook to a temp any higher! They come out perfect at 145