Does cooking Pork Chops too fast at higher temperatures cause all the blood ozz out into the pan and leave lumps?
"WE CAN'T FIX IT IF WE DON'T KNOW IT'S BROKE!"
I find that if you pat the chops dry and bring them to room temperature before cooking them in a in a preheated pan, you can prevent that "ooze" and sear in the flavor so that they don't dry out. Even if you marinate them, follow the same procedure. Good luck!!
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Sounds yucky.
I can tell you from my Mom's experience, when she cooks things at higher tempratures to save time, we usually get a burned dinner on the outside, and not cooked on the inside.
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