are porkchops ever good?

[Anonymous]

Looking for some new quick dinner ideas and keep on seeing porkchop recipes. But are they ever good? Whenever I make them they are just dry and rubbery without flavor. At least chicken breast has a nicer texture.

[Anonymous]

Would love this too!

[Anonymous]

They are if you can find a butcher that sells well marbled pork chops. The ones they sell in stores are so lean and boring.

[Anonymous]

Try a salt brine. Start on stove and finish in oven. Don’t overcook. Use bone in chops.

[Anonymous]

Anonymous wrote:They are if you can find a butcher that sells well marbled pork chops. The ones they sell in stores are so lean and boring.

I’ve made shoulder chops before that are better than loin chops, but I think I had to braise them, so not really a quick meal. They also had weird chunks of bone. But they were more tasty.

[Anonymous]

You have to start them on the stove top (butter, olive oil, spices) and once browned on each side, transfer to the oven to finish cooking. it's the only way.

[Anonymous]

Agree that bone-in is better!

[Anonymous]

get some thick pork chops, smoke house maple rub (every store has it) apply liberally.

bake at 350 until the internal temp is 145. don't cook to time, cook to temperature.

yes bone in is better but boneless can be pretty good if cooked properly.

[Anonymous]

Just buy thin ones and make schnitzel - always good. Or cook a pork roast. Both are more forgiving.

[Anonymous]

You want a chop like this

https://www.snakeriverfarms.com/kurobuta-boneless-pork-chop.html

[Anonymous]

I have recently discovered how wonderful pork chops are!

Buy the thick, bone-in type. Season chop however you like, then brown in a bit of oil over high heat until really crusty and brown. Flip and repeat. Add some butter and lemon to pan, and spoon over chop over low heat until cooked through.

[Anonymous]

Anonymous wrote:I have recently discovered how wonderful pork chops are!

Buy the thick, bone-in type. Season chop however you like, then brown in a bit of oil over high heat until really crusty and brown. Flip and repeat. Add some butter and lemon to pan, and spoon over chop over low heat until cooked through.

Maybe we just have different palates. I find the texture & flavor poor when I cook them that way.

[Anonymous]

I like them. I sprinkle a Santa Maria rub on them, coat them in flour/egg/breadcrumb, and fry them in oil. I use bone-in, from Whole Foods. I serve with mash potatoes and veggies. Everyone in my family likes them!

[Anonymous]

Anonymous wrote:Just buy thin ones and make schnitzel - always good. Or cook a pork roast. Both are more forgiving.

Yep, this. They’re good when pounded thin and fried as schnitzel.

[Anonymous]

parmesan crusted pork chops in the air fryer. get du breton/niman ranch or higher end chops that are a bit thicker. use a meat thermometer and cook to 145. delicious and the opposite of dry.

we serve with mashed sweet potatoes and a veggie every other week.