i mostly make Spanish, Caribbean, and SE Asian style pork, all of which use the juicy dark meat, instead of the dry white meat of the loin (what’s used in chops)… so that’s a massive cheat, right there. Dark pork never gets dry, it just shreds into pulled pork.I had tough bland pork chops. Would appreciate anyone’s time tested nearly foolproof pork chop recipe!
Now I’m LMFAO!! That’s a sandwich?? half a Roma tomato on each arrowhead?
I’d dairy-up for everyone else! Easy peasy!Am curious how you would do it non-dairy and whether you would hot sauce it?