"Lin" > wrote in message
...
On Jun 4, 5:51 pm, Wayne Boatwright > wrote:

> What am I doing wrong?

> If it were 15-20 years ago, I would say you are doing nothing wrong.

> The pork industry has changed.

> Pork (chops and loin in particular) must have brining. I
> wholeheartedly agree with Sky on this point. Bob taught me to brine
> and I won't do chops any other way. Like you, in previous years I
> couldn't figure out why it was so hit and miss with pretty common cuts
> of meat.

> Brine and you'll be fine.

Timely topic for me. I bought a mess o' pork chops at Costco over the
weekend. I'm guessing they're about 1/2-inch thick. I know about brining
and have used it with consistent success. But after that, how best to cook
'em? I was thinking of giving them a nice spicy rub and then a schmear of
olive oil and pan frying them. Medium heat and then a fast sear. Hokay?

TammyM