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In the discussion thread: cooking pork chops [View all]

Response to Stinky The Clown (Reply #3)

Sun Jan 15, 2012, 01:29 PM

8. I'm going to respectfully disagree with you, slightly, Stinky.

 

If you have a well-marbled pork chop, you can treat it more like a steak, brown both sides evenly, etc. But most pork chops now (supermarket) tend to be trimmed within an inch of their lives, and are very lean. Those types of chops (especially w/o a bone) dry out when you brown both sides.

I agree with you on the medium/well part--you want the inside to be just-cooked, as opposed to dry, and for that, you need have a very careful hand.

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Arrow 21 replies Author Time Post
shireen Jan 2012 OP
Angry Dragon Jan 2012 #1
msanthrope Jan 2012 #2
shireen Jan 2012 #6
msanthrope Jan 2012 #7
Irishonly Jan 2012 #18
Stinky The Clown Jan 2012 #3
Paladin Jan 2012 #4
Stinky The Clown Jan 2012 #9
msanthrope Jan 2012 #11
shireen Jan 2012 #5
Stinky The Clown Jan 2012 #10
Major Nikon Jan 2012 #21
LineLineReply I'm going to respectfully disagree with you, slightly, Stinky.
msanthrope Jan 2012 #8
Stinky The Clown Jan 2012 #12
msanthrope Jan 2012 #14
Viva_La_Revolution Jan 2012 #13
Stinky The Clown Jan 2012 #15
Viva_La_Revolution Jan 2012 #16
pipoman Jan 2012 #17
shireen Jan 2012 #19
Major Nikon Jan 2012 #20
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