.....no these are the type of thing Hanible Leckter is into just in case someone had wrong end of the stick
Rightho...... with that bit out of the way
learnt this method off an old family friend who I boarded with for a while
(here in Kiwiland a respected elder is often referred to as uncle or aunty )
take half dozen or so chops.mutton is best but this works just as well with pork too,so SlimJim take note.
DO NOT under any cercumstaces trim off the fat!!!!!!I dont care if the doctor says your colestrol is too high and your belly is too big,leave it where God intended it to be at least untill you have finished cooking it.
throw chops into electric frypan or deep dish skillet untill works best if they cover are flat on base but you can get away with a full pan if you move them around a lot at the end.
heat pan up and boil the jug,tip boiling water into hot pan untill meat is all covered up. leave lid on and heat up high for 45 minutes then remove lid and keep cooking on high,if water steams off before time add more MAKE SURE ITS BOILING or you risk cracking your pan. after about an hour give or take 5 minutes you will hear the chops start to sizzle...this means the water has all steamed/evaporated away...time to mash your spuds and chuck a couple of cackleberries into another pan as chops are only a few minutes away from done.
keep chops moving around in pan untill they get nice brown colour and caramelizing all over them..take them out and drain off quickly the get stuck in and scoffemupdelishimo.
you can take any excess fat off and leave it on side of you plate but be aware the little bits of meat in/close to and around this are the tastiest of all.