Thanks. I'm actually still learning the thin-cut chop, this one was a little too overdone for my taste.
First things first, start with excellent quality pork. Commodity pork is bred for quick growth and marketability. Modern pork is leaner and less flavorful than older breeds. Choose chops that have a nice thick rib cap, the darker meat that surrounds the leaner loin.
Next, salt them well in advance. I usually buy a few meals worth at a time. Salt 'em, vacuum pack 'em, freeze 'em. On the cook day thaw them and they're ready to go, salted throughout. Not heavily salted, just salted through and through.
For thick cut, I'm a big believer in the 'reverse sear'. Low and slow to get them ~15°F from finishing temp. Then a hot sear to bring them home. Pull them at 130 and they'll settle at 135-140.
Thin cut, like I said, still dialing those in. They're tougher to hit the proper temp.
NY strip? That's a tall order.
