On Sun, 17 Apr 2011 21:17:43 -0400, Leon Manfredi >
wrote:

>Easy and best ever pan fry pork chops.... Dry well with paper
>toweling, slit the fat crosswise to prevent curling. Now a one sided
>shake of salt only. Pre heat on low, a cast iron fry pan, with only
>enough olive oil in it, to not quite cover the chops. Then set chops,
>salt side up, bone or not, gently in oil and go do something else.
>
>The trick here is to fry it so slowly that it breaks up the fat
>tissues... Next flip it over and do the next side. The second part of
>this trick is, not to brown it all at once on the first flips, but on
>the next, without over doing them.........enjoy!!!!

Am I understanding you correctly; submerge the pork chops in EVOO?

Literally covering the meat with oil?