Johnny Bravo wrote:
> How can you cook a pork chop to be as tender and juicy as a filet mignon?
>
> Mine come out on the hard and dry side, even with attentive cooking and a
> calibrated thermometer. This applies to all methods of cooking.
>
> Recently I had one that was both tender and moist and very much like a
> filet. A friend says it was deep fried.
>
> Homey don't deep fry.
>
> All input is valued.
>
>

Maybe homey oughta deep fry.

The tenderest pork chops I ever had were breaded and deep fried. They
were also really thin - like, about 1/4" thick. Maybe that's the trick.
Slice them thin, seal them in a coating, cook them quick and hot.