re: What's your secret for JUICY pork chops?

quote:

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Start your chops in a COLD PAN and turn to medium-high heat.

I've read this somewhere before. What's the science behind it again?

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I'm not sure I remember correctly, but I think it has to do with the hot pan immediately causing the meat to tighten, which squeezes the moisture out. I have used this method many times and it always works. It's the only way I do them now.