It is but a step from pan-broiling to sautéing; let the fat remain upon the chops and melt into the pan, and in this cook the chops, first on one side and then on the other, and, in reality, they are sautéd. In practice, the fat to be used needs to be made hot in the pan, and then the article to be cooked is browned in the fat, first upon one side and then on the other. After the first side is cooked and the article is turned over, to cook the other side, the first side, being exposed to the air, cools very quickly, and the condensing steam leaves a vacuum into which the fat upon the outside settles, there being no opportunity to drain it off. Fat raised to a high temperature undergoes changes by which fatty acids are evolved, and these are not wholesome, so this form of cooking is not to be commended. When indulged in, the article to be cooked should be dried by rolling in flour, meal or fine crumbs; then have the fat quite hot, to sear over the outside and keep in the juices.