Maybe I don't watch enough cooking shows, but I would like to know
what that stuff is that globs around pork chops when I fry them. I
think it does it sometimes in steaks too. It is brownish and kinda
wobbly and it accumulates in little congealed puddles around the meat
in places while cooking.... what is this and how does one stop this
from ruining the look of the cooked meat?

Thanks
CH.