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Response to shireen (Original post)

Sun Jan 15, 2012, 03:44 PM

13. My method seems to be the opposite of everyone elses..

First, you get chops with a little fat in them, most of it cooks out of the meat, but it's needed for flavor and tenderness.

Dredge chops in flour and spices, then sear on both sides in a hot buttered pan, very quickly. Add 1/4 inch of water, cover and simmer on low til tender (30 min - 1hr dep. on thickness). uncover for 10 more, to thicken 'gravy'.

It will not be a pretty pork chop, but it will be fork tender and juicy.

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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
msanthrope Jan 2012 #8
Stinky The Clown Jan 2012 #12
msanthrope Jan 2012 #14
LineNew Reply My method seems to be the opposite of everyone elses..
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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