Mom (bless her she has passed long ago) used to make pork chops as all great moms did. Standard thin (1/2") with the bone and fat. They were always juicy and had those great little crunchies along the edges, they kinda ran off the meat as it cooked and were awesome. Kinda like old style Long John Silvers fish. I have tried using a CI skillet more than a few times and I can never achieve the little crunchies. I have tried extra egg, double dipping in seasoned flour, hot to start and turn down temp etc.
What's the secret to perfect Mom pork chops?
What's the secret to perfect Mom pork chops?
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