Whatever I do, my pork chops --- thin or thick, bone-in or boneless --- seem to come out hard and dry. I reduce the cooking temperature, reduce the cooking time, nothing helps.
A friendly butcher in a small market recently said he cooks thick bone-in rib chops in butter, very slowly. The first time I tried them they were astounding! But I've tried twice since then and they were all right, I guess, but still --- dryer than I like, therefore harder than I like.
Does anyone have ANY secrets??????
I love pork, and really don't want to give up.
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