To get a crust on any meat, simply dry the surface of the meat as much as you can. Also with a cut like pork chop, pull the chop at like 145 or so. I’m sleepy but you can look up a temperature over time bacterial chart for answers, then target doneness based on what works best for that type of meat. You pull early because residual heat will keep cooking the meat as it rests (unless you slice it right then). If you’re ever in danger of it overcooking just pull and slice immediately to stop any carryover cooking.
D
darksiderbun@lemmy.ca
@darksiderbun@lemmy.ca