I always forget to take pictures 🤦. I cooked 2 large bone-in pork chops. Almost an inch thick and 7.5 inches tip to tip. I followed the rub exactly. Very tasty. Nothing overpowering which I liked. The only change I made to the sauce was a used just a fraction less vinegar. I could still taste the vinegar after cooking but just barely. The vinegar really adds to the taste. Next time I'll double the sauce, once cooked down a bit there was just enough for 2 chops. I would have like a little more.
My real change came in cooking method. I used a cast iron pan on medium high heat (electric) for 3 minutes on side 1, flipped them over, cook other side for 2 minutes at medium/medium low. Then removed from heat and put the cast iron lid on and let the residual heat finish the cooking. For about 4-5 more minutes. Perfection. So so tender.
