Bane of my existence: dry pork chop! Okay, maybe not, but annoying still.
How do you un-dry a pork chip?
So far the best of what I have come up with is
- buy the bone in cops
- slap on a hot dry pan and let them sear to the pan (bacon grease makes them dryer)
- pop them off a soon as they hit 145F
Almost there. Much improved. But not quite there.
Any words of wisdom?