I Don't Fry Pork Anymore — I Learned This Old Japani Trick in Kitchen

A while back I made a video on frying pork chops and over a million of you watched it. I stand by it. But I have a confession: I don't fry pork anymore. And it took me forty years to understand why my mother almost never did either. Eleven at the table. A skillet holds two good chops. That's four rounds at the stove and half the supper cold when it lands. Or: one piece of pork, one pan, one oven, and an hour she didn't have to touch it. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. In the drawer beside the stove, under the potholders, there's very often a ball of white cotton string, greasy at the loose end. This video is what it was for. Honest, said plainly in the video: I'm not taking back the pork chop video. For two people, fry the chops. This is for the night you're feeding six or more. And 145 with a rest is the number, with a little blush of pink. Gray isn't safer. Gray is just dry. Did your mother fry the pork or roast it — and did she cook it gray? Tell me what she put on it, how many she fed, and her name. I read every one.