>>9088639>Won't help a bit if the pans too hot or not properly oiled.This.
I've been cooking boneless pork chops on the daily lately. A pat of butter or a spoonful of lard make all the difference in a pan set to med-low.
When I think of my childhood and my mother's tough and chewy chops I fall saddened.
And then add more lard / butter.
Still having a problem with chicken gizzards -- the Dark Order of chicken cuts.
