Please tell me how your husband does it! Our problem is just keeping the chops moist during cooking. (We’ve already got a great sauce, but hubby is an ‘eyeball’ cook; and I have a hard time getting him to write recipes down :-)
Thanks very much, and Merry Christmas,
JT
He says his cookbook, one of the America’s Test Kitchen volumes, tells you how to avoid overcooking the pork which seems to cause the dryness. The trick to cooking a thin cut of pork without overdoing it is to use two levels of heat: start with medium high temp so the outsides get seared; then flip the meat and reduce the heat. Test the meat with a paring knife in the middle—it should be just a little pink in the middle. Remove from heat and let the residual heat will allow the completion of cooking (at the point of 135 degrees by thermometer at dead center of pork.) For smothered chops, sear as above; remove from pan and proceed to make gravy; return pork to pan and allow to simmer in gravy (low heat) for about 30 minutes. Hope this helps!