We begin with our culinary canvas: one-inch thick, Applewood smoked pork chops. A simple, time-honored brine is the crucial first step, ensuring every bite is exceptionally juicy. Once brined, they must be patted completely dry—a non-negotiable step for achieving that perfect, golden-brown crust. In a searing hot cast-iron pan, a quick sear on each side, perhaps two minutes total, is all that’s...
