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Old 05-14-2015, 08:31 AM   #101
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I pan fry them while lightly dusted with flour, but on the second side, as they approach being done, I sprinkle with a tablespoon of Parmesan cheese.
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Old 05-14-2015, 08:40 AM   #102
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So...salt and pepper and what else? Put a bit of water in the pan and bring it to boil and let it chop cook shortly to get the fat on the chop frying itself, then add in a bit more water if needed to cook it thru. Salt and pepper and a bit of paprika?
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Old 05-14-2015, 09:56 AM   #103
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So...salt and pepper and what else? Put a bit of water in the pan and bring it to boil and let it chop cook shortly to get the fat on the chop frying itself, then add in a bit more water if needed to cook it thru. Salt and pepper and a bit of paprika?
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
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Old 05-14-2015, 10:43 AM   #104
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Maybe lemon pepper...
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Old 05-14-2015, 10:47 AM   #105
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You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
You got it. Thin chops, a bit of oil, salt and pepper. Sounds good. I used to get the regular thick pork chops, but the center portion was ok, but a bit dry. So, the suggestion of frying those thick pork chops with water makes sense.
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Old 05-14-2015, 11:07 AM   #106
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So, as you know I do not eat pork, but I grew up on it. MY friend, an Ukrainian lady, I know, complain to me the other day, mostly asking for advise how to cook it, about pork being much more lean here in the states, especially lately. Is it true that pork is lean? Is it true that it is leaner now than it used to be? I used to joke how one cannot screwed up cooking pork being that it is such an easy meat to cook.
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Old 05-14-2015, 11:25 AM   #107
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...about pork being much more lean here in the states, especially lately. Is it true that pork is lean? Is it true that it is leaner now than it used to be? I used to joke how one cannot screwed up cooking pork being that it is such an easy meat to cook.

Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
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Old 05-14-2015, 11:52 AM   #108
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You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
That depends on what paprika he's using. If it's just McCormick's from the grocery store, then you would be right. But there are many types and blends of paprika. Spanish, smoked Spanish, Hungarian (and there are several grades or heat levels with Hungarian paprika), Piment d’ Espelette from southwestern France.

California paprika doesn't have a lot of flavor, but is used a lot commercially to add color to foods. Most plain grocery store paprika is also more for color than flavor. In that respect it's good in barbecue rubs. It has a much milder flavor than chili powder, even though both are made from ground peppers, because chili powder has other ingredients as well (oregano, cumin, garlic and chili peppers along with the paprika).
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Old 05-14-2015, 01:25 PM   #109
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Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
For that reason, lardoons are your friend. But you have to know how to use them, or at the very least, be introduced to them.

My DW is one of those that is somewhat fearful of fat, or at least she cuts every bit away that she can.

Seeeeeeya; Chief longwind of the North
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Old 05-14-2015, 01:38 PM   #110
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Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
Thank you.


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For that reason, lardoons are your friend. But you have to know how to use them, or at the very least, be introduced to them.

My DW is one of those that is somewhat fearful of fat, or at least she cuts every bit away that she can.

Seeeeeeya; Chief longwind of the North
What are "lardoons " ?
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