I do use pork fillet, though I must say I generally find it a bit too lean for my taste. Fillet has the great advantage of cooking really quickly and is the best cut I know of for that lovely ...
Don't be fooled: not all pork chops are alike ... tissue throughout the meat, so it's best to braise them. Rib and loin chops are lean, so you should cook them both quickly.
Introducing outside fat can bring some rich potential back to the pork chop, and the best place to find it is from elsewhere on the pig, with bacon. While pork chops are cut from the swine's ...
Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Pour the wine into the pan to deglaze, scraping off the ...