man… THOSE look soooo good…….. ; )
This was the recipe that made me fall in love with thick cuts of meat.
See, as an Asian, I’ve been taught to be deathly afraid of pink steak/pork/fish/clowns.
Rule of thumb: if the meat isn’t cooked to death, neither is the bacteria.
My carnivorous experience wasn’t juicy, tasty, or tender. It was basically the same old beef, pork, or chicken stir-fry.
But one day, I was watching some YouTube cooking videos (it’s a perfectly normal guilty pleasure) and I was inspired by the many variations of “How to Cook the Perfect Steak.”
The very next day, I went and bought a thick cut of pork chops.
Then I cooked it, and I loved it.
So I ate it.
Juicy 15-Minute Pork Chops
Notes: Despite the warnings of my elders, I like pork medium well. For well done, add 2 minutes to oven time; for medium…
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