The basics are meat, seasoning, heat, and rest.
After more than a decade of working farmers markets and sorting through thousands of pork chop packages, I have discovered what for me makes the perfect pork chop. A small eye of loin with a good amount of intermuscular fat surrounded by multiple layers of fat and more meat. I realize many folks find these style of chops too fatty, but I love the flavor and texture.
The seasoning plays a important role, and I've been fortunate to find great local food connections that provide a variety of delicious seasonings. For this recipe, I used Memphis Mud from Pork Mafia, crafted by BBQ legend Phil Wingo, offering a delightful balance of sweet and spicy.
When it comes to cooking, I prefer my Weber Kettles and charcoal for a quick sear over direct heat and then a few more minutes to reach 140-145. However, feel free to use your preferred cooking method, such as grilling, baking, broiling, or pan-frying.
Lastly, don't forget the importance of letting the meat rest before cutting. This allows the meat to relax and avoids losing all of the moisture when cutting into the muscle, and the meat will continue to cook adding 5-10 more degrees to the final temperature.
Oh, and what makes these Pork Chops "Practically Perfect" ? There were only 2 of them...