Judy Haffner wrote:

> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender.

Look - veal chops! Yum!

I'm thinking of a rubdown with olive oil, sage and rosemary, and S&P,
then pan-fry. For sauce, deglazing with beef stock (no veal on hand)
and white wine, finish with butter.

Comments?