Let's look at this differently.
Justin notes that you can use canola oil or vegetable oil—basically, any oil that has a neutral flavor and high smoke point.Use tongs to place the pork chops in the pan and turn them occasionally, cooking for 10 to 14 minutes.
(Be sure to sear the sides of the chops, too.)Ultimately, you want the pork chops to become "crusty and golden on the outside," and, when a. thermometer.is inserted into the thickest portion of the meat, to register 120°F.. Baste 'Em.
After 12 minutes, Justin checks the pork chops and finds they've reached 120 degrees.At this point, you'll want to reduce the heat to medium and push the pork chops to one side of the skillet so you can incorporate all.
Add the unsalted butter to the pan, along with the herbs, smashed garlic cloves, and Thai chiles (Justin scores them with a slit so they release their heat).
Using a spoon, baste the chops with the butter mixture until a thermometer inserted into the pork registers 130°F, which should take about two to four minutes..Transfer the strawberry mixture to a blender.
Refrigerate for at least 1 hour or up to 5 days.Makes about 2 cups.. For each cooler, combine 1⁄4 cup Strawberry-Rum Cooler Base, 2 tablespoons (1 ounce) white rum, 2 tablespoons (1 ounce) dark rum, and 6 dashes of bitters in a mixing glass, and top with ice.
Stir mixture until ice dilutes the liquid into a smooth puree.Pour over crushed ice, and top with 1⁄4 cup ginger beer.