Easy Pan-Fried Pork Chops: Difference between revisions
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[[File:Pork.jpg|thumb|296x296px|Pork Chops]] | |||
=Ingredients= | =Ingredients= | ||
'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each) | '''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each) | ||
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==Step 1== | ==Step 1== | ||
'''Cut''' slits every 1 inch along the ''fatty edge'' to help prevent ''cupping''. | |||
'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.) | '''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.) | ||
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==Step 5== | ==Step 5== | ||
'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''. | '''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''. | ||
[[Category:Pork]] | |||