busy home cook, that’s the real win—not magic tenderness, but a better margin for error.
- The biggest visual difference once they hit the pan
I heated a 12-inch cast-iron skillet over medium-high heat for about 4 minutes, then added 1 tablespoon of avocado oil. As soon as the chops went into the pan, I noticed they sizzled hard right away instead of steaming. That’s always a good sign.
After about 2 1/2 minutes on the first side, they had a noticeably deeper golden-brown crust than I usually get with
