Stop Cooking Pork Chops the Wrong Way — This Korean Trick Keeps Them Juicy

A pork chop is one of the pricier cuts in the meat case, and it still comes out gray and dry more often than it should, and the pan gets blamed for it every single time. I walk through eight ideas from a Korean kitchen that decide whether a pork chop stays juicy, and almost all of them are finished before the pan is ever lit. That includes a grated pear or apple left on the meat for its own enzyme, a splash of Korean cooking rice wine that carries off the raw smell instead of covering it, salt added early so the muscle holds on to its own water, a doenjang marinade that builds the brown crust on the outside, the back of a knife used to even out the cut before it meets any heat, and the reason a Korean cook pulls pork at 145 degrees Fahrenheit with a short rest instead of cooking every trace of pink away. Every amount and every time from this video is written out below, free, so you can keep it by the stove tonight.