jmcquown wrote:
> My guess is they tend to overcook them. Me, I just prefer chicken
> thighs. For soups and stews I buy the leg quarters.

I learned to cook meat from my mom. She did chicken for at least 20 minutes
on each side which I learned is waaay too long. Not sure how long she did
pork chops for. I do remember those Shake and Bake commercials where they
said something like... Baked pork chops can be dry. Fried pork chops can
be dry. I just shook my head *yes* at the TV because I was sure this was
true. Oh but she even did the Shake and Bake after I begged her to get it
and even those were dry. I think she could make any meat dry. She recently
told me that she deliberately overcooked the meat because my dad had a fear
of undercooked meat.

I remember making pork chops for the first time for my MIL. Got the recipe
(if you will) from my dad's old cookbook. They had nothing more on them
than salt and pepper and I think they were 20 minutes in the skillet (turn
halfway through). I can't remember what all sides I served them with but
there was applesauce. MIL raved about them and asked me how I made them.
Oddly enough she had the same cookbook that I had used but hers was off by
about 2 years from mine so there were a few different recipes. But she too
had the tendency to overcook her meats, mainly because people had a tendency
to stop by her house for dinner but they always seemed to be late. So she
kept the food in the pan to keep it hot.

I do remember being amazed at how much different those pork chops looked
than what I was used to. I didn't try them though having remembered hating
pork chops.