Roasting before searing ensures evenly cooked meat that browns quickly when finished on the stovetop.
*Its anatomical butt, not to be confused with the terms "pork butt" or "boston butt," which actually refers to pork shoulder. Confusing, right? I also like to get my chops cut THICK—I'm talking at least an inch and a half. Any thinner than that and it's difficult to appreciate the nice balance between crisp crust and moist, juicy interior.There are a few important elements I look for in the perfect pork chops:is the most important to me. After having spent an entire childhood full of dry, well-done pork chops, I never want another person to have to experience that particular form of torture again..
On the other hand, searing requires extremely high heat in order to produce the browned colors and flavors we love so much. The so-called Maillard browning reactions, named after the 20th century French chemist who first described them, only take place to a significant degree at high temperatures—we're talking in the 350°F+ range.
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