Cooking pork chops can be tricky, but one chef has shared a simple pre-cooking step to ensure the meat is juicy and the skin is crispy every time. Chef Charles Kim, known on TikTok as Chef Fatty, explained that the key is to dry brine the pork before cooking.
The Secret to Perfect Pork Chops
In a video posted in July, Chef Fatty said: "Did you know the perfect pork chop is actually pink in the middle?" He explained that most people overcook pork, resulting in white meat that is "rubbery and dry." He added: "Just like steak, pork is safe at 145 (62). Go any higher and it turns chewy."
How to Dry Brine for Juicy Meat
To achieve the perfect pork chop, start by patting the pork dry, then season both chops generously with salt. Leave them to rest in the fridge for at least one hour, or ideally overnight. Chef Fatty explained: "When salt hits the meat, it draws out water, creating a salty brine on the surface. Then the meat soaks that back in, making the proteins hold on the water when it cooks. Then when you leave it in the fridge, the dry air sucks more moisture off the surface, making it easier for browning."
For thin pork chops, grill or pan-fry until the internal temperature reaches 145°F. For thicker cuts, use the reverse sear method by cooking in an oven or air fryer at 300°F (approximately 148°C) until it reaches 130°F (54°C), then finish in the pan.
Ensuring Crispy Skin
Salting pork skin aids in achieving crispiness by extracting moisture through osmosis. Dry skin is key to excellent crackling; when moist skin cooks, it steams and remains soft, whereas dry skin bubbles, puffs up, and becomes crunchy under high heat.
Culinary specialists at Good Food concur. If you're finding it difficult to achieve crispy crackling, you may not be applying sufficient salt. Good Food advised: "Use the full amount specified in the recipe to cover the pork belly rind when dry brining as this is what causes the crackling to puff up and become crispy when the salt reacts with the fat. You can mix it with some oil to help it coat the pork if you need to. Rub it into the skin really well, including into the scored grooves."
Another possibility is that the pork skin lacks sufficient dryness. To address this, ensure the pork is thoroughly dry by patting it with kitchen paper to remove any excess moisture. Specialists at Good Food also highlighted the importance of scoring the pork skin, which can be easily achieved using a sharp knife.
