Everytime I just want to cook them in a frypan on the stove, the outside is always way past welldone and the inside takes freakin forever. I've tried slow cooking them on lower heat but they end up dried out. What the hell am I doing wrong? The same thing happens to me when I do porkchops in the frypan!
Answer by michiganmom116 at 8:48 AM on Sep. 2, 2009
Answer by tabbys4 at 8:09 AM on Sep. 2, 2009
Answer by Anonymous at 8:18 AM on Sep. 2, 2009
Answer by tnm786 at 8:23 AM on Sep. 2, 2009
Answer by swrockhead at 8:31 AM on Sep. 2, 2009
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