Published September 1, 1994.
For juicy, tender pork chops, sauté in a covered skillet, listen carefully to the sounds of cooking, and be careful not to overcook.
All too often, cooked pork chops turn out tough and dry.
We wanted to find a cooking method that would render juicy, tender pork chops.
We tried broiling, grilling, and braising as well as a number of precooking strategies without success. The best method, we found, was to sauté the pork chops. First brown them over high heat for one minute on each side. Then cover the chops and cook them relatively slowly for about 10 minutes more, turning the chops only once.
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