The last differentiator is the cooking method. Pan-fried cutlets like these breaded pork chops retain more of their inherent flavor because they're less greasy than deep-fried. They cook quickly ...
Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...
I made — and loved — Phu’s Caramelized Pan-Fried Pork Chops, which offers the brilliant suggestion of soaking leftover macaroni in the luscious pan drippings for a side dish. Fish sauce, the pride of ...
Because it’s such a lean source of protein, with less marbling than a shoulder cut, pork chops cook pretty quickly. In fact, they’re ready so quickly that it’s super easy to overcook them ...