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The secret to cooking juicy pork chops without the fat

By Hilary Meyer, May 8, 2012 - 12:12pm

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Hilary asks: How do you keep pork chops moist and juicy?

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FYI
Trichinosis is spread via parasite. It is not a bacteria. Cooking to appropriate temp will kill either threat.

Anonymous

07/23/2012 - 5:51pm

I pan-sear pork chops starting with a cold pan. Why? Because high heat causes the meat to stiffen up and excrete its juices right away, whereas using a cold pan with gradual heat is far gentler and helps the chops to retain moisture. Got this tip from Cooks Illustrated.

Anonymous

05/15/2012 - 11:42am

Brown chops in hot fry pan and simmer in sliced apples. Apples & pork-- a tasty combo!

Anonymous

05/09/2012 - 9:30am

I love pork chops (eventhough I am a vegetarian for now). One of my favorite ways to have them is to marinade them in a dijon mustard (grey poupon or whatever), and grill them. While on the grill baste them with more mustard until they crust up a bit on the outside. Also a simple basic rub of cracked pepper, salt, rosemary and dash of soy sauce and worchester (JUST A DASH) tastes wonderful!!

Anonymous

05/09/2012 - 7:38am

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