I finally figured out why my pork chops were always dry

After 6 years of trimming all the fat off before cooking, a customer told me to leave a quarter-inch on and now I actually get repeat buyers.

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milar463mo ago

Yeah I used to trim everything too but nah that fat makes all the difference.

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river_scott3mo ago

That's the thing though, I spent years drying out pork chops like it was my actual job. I'd trim every speck of fat off, then wonder why they came out like leather. @milar46 nailed it, that fat cap is basically insurance against screwing up your cook. I leave a good half inch on now and even my burnt ones are still juicy somehow.

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