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re: baking pork chops for Sheila, FL

Misc.
Hi Sheila:-) I just wanted to mention that pork chops with the bone will provide you with much more flavor than boneless ones. As far as your experience with the end result being dry pork chops, as Kelly pointed out, pork is now bred so the meat is much less fatty. Unfortunately, fat not only provides tenderness, but flavor as well, so both are being lost or compromised in the "newer, healthier" pork we get.
MsgID: 0072158
Shared by: Jackie/MA
In reply to: re: Baking Pork Chops
Board: Cooking Club at Recipelink.com
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