Why Your Pork Chops Never Taste Quite Right — Try These 12 Old FARM Tricks to Fix It

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ Your pork chops don't taste quite right. Gray, or dry, or fine and nobody says a word and half a chop is left on the plate. You did what the package said and what your mother did. It was never your cooking. Somewhere between a farm kitchen in 1960 and your kitchen tonight, the pork chop got translated, and it lost what a joke loses in translation. The chop isn't the chop she had. The pig isn't the pig. And the plastic tray in the case was designed by somebody who never cooked one. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. A while back I gave you the pan — thick cut, salt ahead, lard, the lid. Some of you did all of it and said, Otis, it's better, and it's still not hers. You were right. The pan is the last half. This is the first half. And the one idea underneath all twelve: a pork chop is won or lost before the pan is hot. Honest, said plainly: 145 with a rest is the number for anyone pregnant, old or sick, and I won't soften it. Tell me what state you're cooking in, whether you were taught to buy the tray, and the name of the woman who fried the chops in your house. I read every one.