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Pam, from left, and Fred Musselman are shown with Maury Musselman, Kyle and Leah Musselman and their children, Hayden, 6, and Kasen, 4, on Thursday. The Musselmans are a seven-generation farm in north Miami County.
Kelly Lafferty Gerber | Kokomo Tribune
Siblings Hayden and Kasen Musselman climb the gate at the farm on Thursday.
Kelly Lafferty Gerber | Kokomo Tribune
Kasen Musselman, 4, from left, is shown Thursday with his father, Kyle; Kyle’s father, Fred; and Fred’s father, Maury. Musselman Family Farms is located in north Miami County near the Wabash County border.
Kelly Lafferty Gerber | Kokomo Tribune
Kyle Musselman and his son, Kasen, 4, prepare to climb down off a combine on Thursday.
For Tender, Juicy Chops With a Stay-Put Glaze, Take It Slow
On busy weeknights, boneless pork chops make a great centerpiece for a meal. Their mild taste makes them easy to pair with sides, they’re ready to cook straight from the package, and they don’t require hours of cooking to turn tender.
But plain chops can be boring, so we like to gussy them up a bit. This time, we had our sights set on a sweet, tangy glaze that would cling tenaciously to the tops and sides of the juicy chop.
The problem? By the time a glazed chop reaches your plate, its coating ends up everywhere but on the meat.