Grandma's secret to perfect pork chops: bone-In for juiciness

Ever wondered how to make delicious and juicy pork chops reminiscent of your grandmother's cooking? A small adjustment to the traditional recipe could rekindle your love for pork chops. This is the method that our grandmothers, kitchen maestros of their time, used.

The secret to the best pork chops lies in one crucial rule. Traditionally, chops were crafted from pork with the bone still in - a practice only a handful still follow today. This old technique is well worth revisiting, as bone-in pork chops turn out incredibly tender and juicy. The meat near the bone cooks slower and longer, which means the pork doesn't dry out quickly. It also delivers a robust flavor, and an intense aroma arising from the bone marrow.

Preparing bone-in pork chops isn't complicated. Start off by pounding the meat into slices no thicker than about 0.3 inches. Season the meat to your liking, dust with wheat flour, dip in beaten egg, and roll in breadcrumbs. Fry them in piping hot fat, using slightly more than you would for regular pork chops.

Notably, bone-in pork chops take slightly longer to cook than their boneless counterparts - they should fry for about 5 minutes on each side on the pan. However, cooking time can vary based on the thickness of the chops. You can check their doneness by gently piercing the meat with a fork - the juice that oozes out should be clear. If it appears pink or red, give the chops a few more minutes to cook.

Ingredients:

• About 14 oz of bone-in pork,
• 2 eggs,
• 2 tablespoons of butter,
• Bread crumbs for breading,
• Wheat flour for breading,
• Oil or lard for frying,
• Salt to taste.

Instructions:

1. From the pork, cut four even slices. Pound them into chops about 0.2-0.3 inches thick. Lightly season both sides of the meat with salt.
2. Begin heating the butter and oil in a large pan.
3. Whisk the eggs in one bowl, place breadcrumbs in another, and pour the wheat flour in the third one.
4. First, dredge the chops in the flour, shaking off excess.
5. Next, dip the flour-coated meat in the egg, and roll them in the breadcrumbs afterwards.
6. Fry the breaded chops in the heated fat over medium heat, for about 5 minutes on each side, or until they turn a golden brown.