Let us consider the pork chop. How do you like to cook yours?

>>9100217
Baked in the oven with mushroom soup on top

>>9100217
>Common mistakes you've learned to avoid?
Used to over cook it erry tim.
Now I cook pork like beef and its amazing.

>How do you like to cook yours?
If it's a thin chop--either pan-fried, or breaded and deep-fried.
If it's thick then pan-seared and finished in the oven, or grilled.

>Common mistakes you've learned to avoid?
Don't overcook. Shoot for "medium" and you'll be fine.

>Sauce or no sauce?
>Gravy or no gravy?
Depends on the rest of the meal, my preferences that day, etc.

>Grill, skillet, oven, crock pot, fryer?
Yes, Yes, Yes, Of course not, Yes.

>>9100217
>Sauce or no sauce?
A glaze made of apricot preserves, white wine, ginger, and thyme is fucking GOAT with pork chops

porc poele from Julia childs with her version of sauce robert.

>>9100217
thin pork chop, pounded flat w/ meat hammer
season with salt and pepper

>cook bacon in pan to render bacon grease for the pork chops
>snack on bacon
>drop pork chop
>2-3mins on each side
>remove all but a tablespoon of grease from pan
>lower heat
>add red wine
>reduce
>add butter
wa la - ez pan sause

OR instead of pan sauce add a smear of blackberry jam on porkchop