jmcquown wrote:

> Wayne Boatwright wrote:
> > I can take center cut pork chops from the same package, cook them by
> > different methods and get very different results, a puzzle I'd like
> > to solve. These are bone-in chops, typically 1/2-3/4" thick.
> >
> > If I grill or broill them, they are often tough, but are not dry and
> > do not appear to overcooked. I usually either marinate them for an
> > hour or so, or use a dry rub, then rubbed with oil.
> >
> > If I bread them and pan fry them, they are always tender and juicy.
> >
> > What am I doing wrong?
> >
> > TIA
>
> I tried the breaded and pan fry method (tried and true!) when I was at
Mom's
> a few months ago and surprisingly the chops didn't come out as I expected.
> They were always nice and tender before. That time, it took actually
> overcooking them and smothering them in gravy to get them nice and tender.
> Blame the pork, not yourself
>
> Jill <--who now prefers pork "steaks"


Pork steaks have been something I've generally disdained but lately I've
found some pretty nice examples...and @ the $1.49/lb I've paid recently they
are a decent bargain.


--
Best
Greg