Originally Posted By: fartz
Originally Posted By: tattypatty
I cooked a pork tenderloin chop. I'm trying to get decent at cooking cuts of meat, as opposed to chucking them into the George Foreman Grill. It was ok...



Grilling chops on the stove is a real pain in the ass. It's hard to cook them thoroughly without scorching them. I've had the best success using a low-medium heat and cooking them for like fifteen/twenty minutes a side. I've had more luck breading them up and putting them in the oven at 350 for a half hour.

You gotta use 2 frying pans per 1 chop.