our favorite mini-fridges.

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..

Once the pork chops are done, transfer them to a carving board and pile all of those herbs, garlic, and Thai chiles on top, letting them sit for five minutes so they infuse with even more flavor.(And don't forget to save that butter, too, for serving.)

Then, carve them off the bone and slice the meat against the grain.

With a final drizzle of that infused butter, you're all set to eat.. "These pork chops are so juicy and so flavorful, they deserve a standing ovation," Justin says.. Get the Recipe: Herb-Basted Pork Chops(Keep screen awake).This year's class is no different.

Taken together, these chefs represent the country's best restaurant cooking right now and offer a clarion call for the kind of future we'd like to see: one that celebrates character, commitment, and imagination on and off the plate; amplifies all kinds of voices; and is always, of course, full of dazzling things to eat.. 01. of 10.Jess Shadbolt and Clare de Boer—King, New York City.

Landon Nordeman."We met on the cold line at the River Cafe, where everyone starts out.