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Reply to "Please, please tell me how to get a pork chop tender"
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[quote=Anonymous]Brine bone in thick cut chops (WF has great ones often in the $6 a lb range). After 24 hrs in brine, dry, sear in hot pan for 2-3 a side, take out and sautee onions in pan, add some broth or other sauce/liquid, put chops back in and cover. Here is the real thing that matters. Soon as they hit 130 pull from pan. Any hotter and the carry over cooking will leave you with tough dry meat.[/quote]
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