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Reply to "Please, please tell me how to get a pork chop tender"
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[quote=Anonymous]I do mine very simply--for the thinner cut, butter in the pan, fry them, not too hot, not too long. Pink in the center is ok for pork chops--the idea of "well done" is very old, and due to parasite-ridden meat, which hasn't been the case in many, many years (like…50?) but the relic of doing it well done lives on. A thick pork chop, medium rare, juicy, wow… fantastic.[/quote]
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