As much as I cook, I stayed away from cooking pork chops for a long time – way longer than I should have. I just couldn’t seem to cook them without ending up with completely dry pork chops that were dry and tough and not all appetizing to me or anyone sitting around my table. But I now have a little more experience and have experimented with different ways of cooking pork chops that make them succulent, juicy and leaving everyone begging for seconds.
Do you, too, suffer from serving dry tasteless pork chops? Have you veered away from this cut of meat for the simple reason that you don’t think you can make them tasty? Worry no more. Below are five tried and tested ways to tenderize pork and keep all the juices inside where they belong. Cook a lot of them because I guarantee all the pork-lovers around your table are going to keep coming back for more.Meat & Seaf
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