[jyl]

The issue with pork chops, for me, is how to get that crusty brown exterior before the interior is tough and dry. I'm too lazy to brine. Instead, I use thick chops. Salt and whatever seasonings you like (I like mesquite rub). Let sit for awhile, preferably refrigerated. Get a cast iron pan very hot (takes 5-10 min on high flame with my lame range). Put down a pat of butter, as soon as it starts to pool and smoke, chop goes down. Don't move or touch it for 5 min. Check the bottom, keep frying until that side is light brown. Remove, let the pan heat for a couple minutes, another pat of butter and chop goes down on the fresh side. This is the side you're going to brown the hell out of. Sear until the chop is 15 deg from desired temp. I like my pork pink inside, 140F or so. Then brown the edges and remove, cover with foil, it should coast the rest of the way. If the temp is rising too fast, maybe cuz the chop is too thin, or was at room temp before cooking, then focus the browning on one side (better to have the top deeply crusty than both sides still balsa wood color) and do the edges with a torch.

I've tried using a broiler, maybe mine is too wimpy but the chop overcooks before it is brown enough.

I've sometimes thought of setting a pot of ice water on top of the chop as it fries. Idea being to keep the internal temp down. But seems easier to refrigerate the chop, so it starts cooking at 40F not 70F.