Warm up in a considerable frying pan, one that can match all the chops without delay, a layer of rapeseed oil – about two-3mm, no much more is required, and way too little will induce them to burn up. We always fry chops in Extra fat, even within a Teflon pan. Increase 2 tablespoons of lard into the oil.The juiciest, by far, was the roasted pork