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How to get a good crust on pork chops?

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.

bonappetit.com - The Most Common Mistakes People Make when Cooking Pork Chops

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We'll come out and say it: Cooking pork chops is not an easy task. But we promise—you can definitely cook a tender, juicy chop—as long as you avoid these eight common mistakes.

1. Ignoring the Quality of Your Meat

This is true with all meat and fish, but especially with pork: There is a huge difference in taste between your typical grocery store pork and well-raised, well-fed heritage pork. It's worth the extra couple bucks. Here's why.

2. Buying Boneless

Generally, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat's cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Yeah, you should keep that bone in there.

3. Under-Seasoning the Meat

You need to use A LOT of salt. A LOT of pepper. As with all meat, you want to season that sucker so much that you can see the salt and pepper on the surface when you're standing a couple feet away. This will make your crust incredibly flavorful—the combination of salt, caramelized meat, and fat will push your chop over the top.

4. Cooking Them Directly from the Fridge

5. Cooking Over High Heat the Whole Time

For chops, we like to get our pan screaming hot...then take it down to medium. That first blast of heat helps get a good golden crust. But, if you keep it that high, the chop won't cook evenly through the middle. Medium heat helps keep the outer edges of the meat tender while the center reaches the perfect temperature.

6. Relying Blindly on a Recipe's Cooking Time

With all meat and poultry—but especially pork chops—use your thermometer to tell when the meat is done cooking. A recipe's timing is usually a ballpark estimate. Cook your chop until it's around 135 degrees, then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees. Pork is pretty easy to dry out, so making sure it's not a degree over 145 is the best way to get juicy, tender meat.

7. Trim the Fat

Most pork chops have a little layer of fat around the perimeter—take advantage of it! Instead of cutting it off before or after the chop is cooked, stand the chop on its side in the pan with your tongs and get that fat rendered, brown, and crispy. Trust us, you won't regret it.

8. Skipping the 'Rest' Stage

After you get your pork on the cutting board, don't touch it for 10 minutes. If you cut into it right away, all its juices will run onto the board instead of getting redistributed into the meat. Don't let all that delicious liquid run away!

And watch the video for the recipe below:

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Can pork chops be a little pink?

A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.

npr.org - A Little Pink Is OK: USDA Revises Cooking Temperature For Pork - NPR

The U.S. Department of Agriculture released new recommendations for cooking pork today: The Department now recommends that like beef, veal and lamb, whole cuts of pork should be cooked to 145 degrees Fahrenheit, then allowed to sit for three minutes. "With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Under Secretary Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry." In its previous recommendation, the USDA recommended cooking pork to 160 degrees. The USDA said its Food Safety and Inspection Service found that cooking pork to a temperature of 145 degrees and letting it rest for three minutes is just as safe as cooking it to a higher temperature. The change means that a cut of pork may still look pink when it reaches 145 degrees and that, says the USDA, is OK.

The AP reports chefs are rejoicing:

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