On Mon, 23 Mar 2009 20:53:20 -0400, "Johnny Bravo" <J.Bravo@
verizon.com> 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.
>
Brining and smoking in a moist environment have worked for me in the
past.
--

modom