marsha-tbay
Well-known member
They found when you use a hot pan and sear you lose about 5 tbsp of moisture as opposed to 1 tbsp in a cold pan.
They make slits in the outer fat then place the chops in a cold pan on low heat.
They say you rely on the low temp, not timing to judge when they're done. They won't have a pretty brown color. They suggest if serving to guests to use a sauce or topping, like applesauce.
They also used thicker chops as opposed to real thin ones.
Apparently this method creates a very juicy, very tender chop.
They make slits in the outer fat then place the chops in a cold pan on low heat.
They say you rely on the low temp, not timing to judge when they're done. They won't have a pretty brown color. They suggest if serving to guests to use a sauce or topping, like applesauce.
They also used thicker chops as opposed to real thin ones.
Apparently this method creates a very juicy, very tender chop.