For Juiciness, Saute Meat

By:   Pam Anderson

Q: Why does all the water come out of pork chops when they cook? Is it because they were previously frozen? And how can I compensate for this? -- Fred Becker, New York

A: It is possible to serve a beautifully brown, juicy pork chop without losing the food's moisture, whether or not it was previously frozen.

First, choose the right skillet size. Use a 12-inch skillet for four chops. If you crowd the pan, you'll end up overcooking the chops to get them to brown.

Saute with a combination of butter and oil. Butter helps browning; a little oil increases the butter's smoking point so you get great flavor without burning.

Dry the food's surface. Pat with layers of paper towels. Then season the food with salt and pepper, and lightly dredge in flour, shaking off the excess.

Add food only when the pan is really hot. Warm butter and oil over medium-high heat until butter solids turn golden brown and the first wisps of smoke start rising. You want to hear a solid sizzle when the food hits the pan.

Set a timer for three to four minutes, and leave the food alone! To develop a golden-brown crust, it needs to remain stationary. Resist the temptation to turn it before you hear the "ding."

Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.