Quote:
Originally Posted by Buehler445
I'm not a chop guy either. Just don't dig them. Most of them are dry or have a bunch of stringy fat around the outside that I can't find when smothered.
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Sadly you're not getting the right ones nor getting them prepared right.
There is no need to cook them to oblivion like the old days. My Mom turned pork chops into shoe leather. Also brining is HUGE.
Don't EVER do stuffed pork chops. The thinning out dries them out too much and the stuffing has to be cooked too long compared to the thin chop itself after having the meat to put in the filling. Any stuffed meat is a waste.