On 4/19/2016 6:41 AM, Cindy Hamilton wrote:
> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
>
>> I hope it's not covered in flour and cooked to death either.
>
> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> be perfect for "cooking to death".
>
So would pork "steaks", actually. You want the meat to be fork tender.
Nothing wrong with that.

> As to "covered in flour", I always dust chicken breast in flour
> when I'm making chicken piccata. Nothing wrong with a little flour.
>
> Cindy Hamilton
>
Nope, it's a light dredge in flour; you shake off any excess.

Jill