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Reply to "are porkchops ever good?"
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[quote=Anonymous]Of course, if you don’t overcook them. Bone in is better but boneless is okay too. Throw on a little seasoned flour and brown them in a medium hot pan a few minutes each side. Don’t go over 140-145 and they’ll be juicy. Deglaze the browned bits with chicken stock, add a little apple cider vinegar (I also add a spoonful of lingonberry jam) and you have a pan sauce. Delicious. [/quote]
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