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Panned Chops
If the fire is not clear so that you cannot broil the chops, you must pan
them.
Take a frying-pan and make it very hot indeed; then lay in the chops, which
you have wiped and trimmed, and cook one side very quickly, and then the
other, and after that let them cook more slowly.
When they are done,--you can tell by picking open a little place in one with
a fork and looking on the inside,--put them on a platter as before, with
pepper and salt.
If they are at all greasy, put on brown paper in the oven first, to drain,
leaving the door of the oven open. Be careful not to let them get cold.
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