Low-and-slow cooking works best with more marbled cuts of meat. The extra marbled and fatty your pork chops are, the more tender they will be. I made this mistake the first time I cooked this recipe. I grabbed thin-cut boneless chops thinking that I might simply cook them for less time and they’d be fantastic, right?
- Global cultures have developed all kinds of bacon from British rashers to Italian guanciale to Spanish tocino.
- It’s too cold right now to grill outdoor.
- Make positive that pepper is freshly cracked!
- Brush the pork chops with oil, reserving 1 tbsp of it for the green beans.
Grab a big, heavy skillet – I’m using a nice high quality non-stick pan right here. Add a pair of tablespoons vegetable oil and place it over excessive heat. You might have to add extra oil if you’re not using a non-stick pan. Add the chops and …