Fear not, none of that matters. Sure, Cooks Illustrated can enlighten you as to the origins of this recipe, but I know you just want to see the recipe! So let's go!
Monroe County Pork Steaks
From Cooks Illustrated Magazine
2 tbsp salt
2 tbps pepper
1 tbsp paprika
3/4 tsp cayenne pepper
1 tbsp corn starch
8 pork bone-in blade cut chops, I used whatever pork chops I had in the freezer
8 tbsp butter
1/2 cup white vinegar
1.Combine salt, pepper, paprika, and cayenne in a bowl. Transfer 2 tbsp to a separate bowl and mix in corn starch. Season pork chops with corn starch mixture.
2. Heat butter in a small saucepan over medium-low heat. Cook until butter turns dark golden brown, 4-5 minutes. Add reserved spice mixture and cook until fragrant. Carefully add vinegar, mixture will bubble up. Bring to a quick simmer then remove from heat. Let cool completely.
3. For a gas grill: turn all burners to high and heat for about 15 minutes. Place chops on grill and cook without moving them until well charred on the first side, 3-5 minutes. Flip and continue to cook 3-5 minutes longer. Transfer to a rimmed pan or baking sheet and pour sauce over chops. Tent with foil and let rest 5 minutes, flip halfway through. Serve and scoop up plenty of that spicy buttery sauce!
This is not an "eat with your eyes" moment, but I can assure you this is a delicious (and spicy!!) new way to jazz up your pork chops this summer.