>>7014630So what is it that makes your pork so dry when you try to make pork chops?
Rendering the fat out.
To begin with, most of the cuts that north americans use for the "porkchop" are taken from near the loin - this is essentially the worst cut of the pig. I'll elaborate on this later, but for now it's suffice to say that it's mostly lean and only contains thin strands of fat that immediately pisses itself into the pan when you put it over high for a long time.
So how do we stop the fat from pissing into the pan?
Lower temperature, slightly thicker chops (3/4th inch chops will do fine)
But this doesn't solve our "bland" problem. What we also want is to add some flavours that will really benefit from being near the pork chop - if our porkchop does piss away its lard, it damn well better piss it into something that tastes good as opposed to just pools of lard or butter that the french have the balls to call pan "sauce". Fucking frogs I swear to god
Anyhow, as it turns out the solution is actually exceedingly simple for all you fatasses out there - ketchup.
Ketchup kept at a low boiling temperature happens to be the same temperature that you want to cook your pork, and contains all the flavours familiar to the north american palate - tomatoes, sugar, salt, and vinegar.
That said, we do want to brown the pig a bit with black peppers so it doesn't look completely pathetic when you fish it out, so just brown the meat on both sides for high 30 seconds with black pepper.
So our completed process looks like:
Brown pork with black peppers, 30s~1min each side on high
Add ketchup, sugar and salt (some diced tomatoes if you really feel you can't serve this knowing the recipes are too peasantly, you la-di-da wine swindling fuckface), lower heat to low and simmer, pile the ketchup into the pork so that you get a "mound" with the chop inside of it
leave it covered for 45 minutes, taste sauce for seasoning, season according to taste, flip, then another 45, and serve.
