Turning Meat Too Often or Too Soon
Why it’s bad: “Think of a wet sponge,” says Tucker Bunch, a chef-instructor at the Culinary Institute of America at Greystone, in St. Helena, California. “The more you squeeze, prod, and touch it, the more liquid you expel. A pork chop is no different. Also, the meat won’t be in one place long enough to brown. You’ll wind up with a tough, gray chop and a wet pan.”
Do this instead: Be patient. If you’re not sure whether a chop is ready to be flipped, nudge it or use tongs to lift a corner. It will release from the pan when the outside is sufficiently browned. If it sticks, let it continue to cook undisturbed and try again in a minute or so.