2007_04_porkchops1.jpgWe thought we’d run away with some bulk passover deals, but the opposite actually seemed to be the case. It was all about pork this week. Whether it was hunks of pork shoulder or spiral hams, it was a swine lovers delight. Fresh on the front of C-Town's specials was one we couldn’t look past, even though we kind of wanted to. Pork chops for $1.79.

We’ve got nothing against pork chops--big and juicy ones can battle a nice steak--but the little ones that dry out before they’ve been flipped have to be very cheap before we bat an eye, especially when the deal was for a family pack with more of these than we could stuff down in a week. But the price was perfect, and all we needed now was a technique to make them palatable.

2007_04_porkchops2.JPGThe little trick we’ve found was pulled from Cooks Illustrated and it all starts with a cold pan. Salt and pepper the chops like normal, and then sprinkle a teaspoon of sugar on one side. Pour a tablespoon of oil in a pan, and place the chops sugar side down into the pan.

Only after the chops are set in the pan is the heat turned to medium. Cook for 4-5 minutes, flip, turn the heat down to low, and cover. Cook for another 4 minutes and then pull.

It can get much more complicated, but that's why you'll have all those chops to experiment with. What's your favorite?