I've heard it said that pork chops can end up being the driest slice of meat people have served in their kitchen. Heck, I remember eating a few dry pieces here and there in my childhood (Sorry Mom! I LOVE you, woman). This never really made sense to me - even my husband said that he's used to eating dry pork chops (gasp!). Thanks, love. I must have been on the cooking-the-pork-to-its-second-death train, too. Yikes.
But let me tell you this - breading the pork chop the exact way I bread my always-requested breaded chicken, has been a revelation. It was 100% juicy, and my husband didn't even know I had just served him the pork-chops he apparently would politely chew his way through. He thought it was chicken with a little bacon-esque aftertaste! It was awesome, and he begged me to make sure I "share this one on the blog." He just kept shaking his head in disbelief that I could get a pork chop so juicy. Well, friends, I'm telling you how.
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