re: Pork Chops??

I do pork chops once a week as part of our weekly routine. I think my favorite way is to season with S&P, garlic powder, maybe a little brown sugar and cook them in a cast iron. I usually put the cast iron in the oven with the broiler at 450 to get it hot, transfer to the stove top on high and sear 2-3 minutes per side. Then I put a pat of compound butter with green onions, chopped Morels, and garlic on top and put it under the broiler for another 5-6 minutes depending on the thickness, I'm shooting for 135F or just above. I make the butter in big batches, roll it into a cylinder shape, and freeze so I can quickly cut medallions whenever I want it.

I also recommend Alton Brown's pork chop brine with cider vinegar and powdered mustard, totally different texture and flavor.