On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> wrote:

> On 4/19/2016 6:53 AM, sf wrote:
> > On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), 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".
> >>
> >> As to "covered in flour", I always dust chicken breast in flour
> >> when I'm making chicken piccata. Nothing wrong with a little flour.
> >>
> >>
> >
> > It's unnecessary carbs. Use thighs and you can brown the meat without
> > overcooking them without using flour. I never flour my (center cut)
> > pork chops either. I buy them thick enough not to turn into shoe
> > leather by the time they've browned and my cream gravy is made with
> > real heavy cream, not a roux.
> >
>
> These days I dredge pork chops in flour, fry in a hot pan with a good
> amount of oil, flip, turn the heat down, flip several times more. Don't
> over cook! Boy, it comes out great. I always cooked pork chops by
> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
> way back then. My mom and dad would have flipped their lids!

You can make a great sauce from the fond in the pan. No flour needed.

--

sf