I can take center cut pork chops from the same package, cook them by
different methods and get very different results, a puzzle I'd like to solve.
These are bone-in chops, typically 1/2-3/4" thick.

If I grill or broill them, they are often tough, but are not dry and do not
appear to overcooked. I usually either marinate them for an hour or so, or
use a dry rub, then rubbed with oil.

If I bread them and pan fry them, they are always tender and juicy.

What am I doing wrong?

TIA

--
Wayne Boatwright
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Wednesday, 06(VI)/04(IV)/08(MMVIII)
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Life grows on the side of the
mountain, not the top.
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