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Get Sauced: Pork Chops

Get Sauced: Pork Chops
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Pork has come a long way. Years ago, we were told to cook it so thoroughly that it ended up like cardboard on the dinner plate. Plus, the meat was bred to be super-lean, making chops even drier and less flavorful. These days we know that pork can be cooked to medium (cooking to 160° will result in clear or slightly pink juices and a flavorful, tender chop) and producers understand that a little fat is OK. Now it’s just a matter of dredge, sear, and serve, and you can have dinner on the table in less than a half hour.

I like to lightly dust the chops with flour before cooking, which helps protect the meat when you sear it, creates a rich, golden-brown surface, and helps thicken the pan sauce. Heat the oil just enough for the pork to sizzle immediately. Cook on the first side about 3 to 4 minutes or until golden brown, then turn and cook another 3 to 4 minutes (use tongs instead of piercing the meat with a fork).

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