Need some help here:
I bought some double-cut chops the other day and gave them a good searing on both sides in a very hot pan then finished them in the oven.
The chops were done to my liking (just a hint of rose color in the center) and juicy, but lacked that soft tender quality that i've had in restaurants. Although they had a nice medium color, the texture of the meat was more like medium well or well done.
anyone have any suggestions on what i'm doing wrong?
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