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The Fannie Farmer Cookbook instructions for pan-broiled lamb chops tell me to "Trim excess fat from the chops, and rub a hissing-hot heavy skillet with some of the fat."
Being made of meat myself, I consider this to be a quick recipe for burnt cook. Instead, I poured a bit of peanut oil in, then continued with browning the chops quickly and cooking them until done.
The result was acceptable. The chops took longer to cook than the book predicted, perhaps because my skillet isn't heavy enough.
Being made of meat myself, I consider this to be a quick recipe for burnt cook. Instead, I poured a bit of peanut oil in, then continued with browning the chops quickly and cooking them until done.
The result was acceptable. The chops took longer to cook than the book predicted, perhaps because my skillet isn't heavy enough.