For each of the five recipes we selected, we used two center-cut, bone-in pork chops that were about 3/4- to 1-inch thick ... While the broth-cooking method kept the pork chops moist, it also gave the ...
Joints, chops ... in a moist, succulent pork dish every time. Stewing or casseroling pork, either on the hob or in the oven, produces a rich, flavoursome dish with succulent, tender meat.
Because it’s such a lean source of protein, with less marbling than a shoulder cut, pork chops cook pretty quickly. In fact, they’re ready so quickly that it’s super easy to overcook them ...