TIP OF THE WEEK: Choose bone-in pork chops over boneless

When you cook pork chops do they ever turn out dry and tough? It might not be your cooking technique, but rather the cut of meat you’re choosing. I prefer using bone-in pork chops over boneless.
There are nice deposits of fat located between the bone and the meat which make flavorful juices to baste your chops during the cooking process. With boneless chops, that extra layer of fat has been removed, so your chops will cook up with less pork flavor and be drier. Bone is also a poor conductor of heat, so meat located next to bone takes a little longer to cook. That slightly slower rate of cooking contributes to a much juicier chop. Plus, who doesn’t love knawling on a bone!
No matter which chops you choose, House-Autry Pork Breader has the perfect blend of celery, onions and spices to season them perfectly. Try some tonight!