Chuck is affordable, yes, but I haven't had success getting it to be as tender as I would like it. I mean, it's soft... but still slightly tough to chew. I don' t know if that makes any sense.
I suspect it's the cut of the meat. It's a shame too because, again, chuck is quite affordable. So is pork chop, but... same result there.
Maybe I'm doing it wrong. How do you guys cook it?
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