Please, please tell me how to get a pork chop tender

[Anonymous]

Some wonderful DCUMer put this out a while ago about how to cook chicken perfectly:

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891


I prefer grilled bone-in pork chops but needed something for when it gets chilly out. I started using this recipe for boneless pork chops and it also works great! I am no chef.

[Anonymous]

Crock pot. Cover with water, onion chunks, and 1/2 packet of Goya Sazon (the one with Corriander) - here's a pic the packets are like $3 at safeway.

http://www.walmart.com/ip/17340142?wmlspartner=wlpa&adid=22222222227015517404&wl0=&wl1=g&wl2=c&wl3=40888930472&wl4=&wl5=pla&wl6=78818760272&veh=sem

Then the meat will almost fall away when it's done.

[Anonymous]

Here's an easy to follow recipe (although a little more hands-on than I prefer for a weeknight):
http://www.howtocookeverything.com/recipes/sauteed-pork-chops

A brine or marinade definitely helps, but not overcooking is the most important.

[Anonymous]

I just season with salt/pepper/garlic powder, sprinkle generously with soy sauce and simmer in a covered fry pan on low heat, flipping often until done.

[Anonymous]

The problem with most modern pork is that it contains inadequate fat to make it tender. There is a real reason it's called the other white meat.

Heat quickly to temp, and let rest to bring internal temp up.

Brining will work, as it adds extra fluid into the cells.

Low and slow won't work, as there is minimal fat and collagen to "brew" in a slow cooker. You'll just make the meat drier.

[Anonymous]

Anonymous wrote:Low and slow won't work, as there is minimal fat and collagen to "brew" in a slow cooker. You'll just make the meat drier.

This is false. It would only get drier in a slow cooker if you didn't add any additional moisture. As long as moisture is present, it will not dry out, regardless of the fat content. The same is true for low and slow roasting or braising.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Low and slow won't work, as there is minimal fat and collagen to "brew" in a slow cooker. You'll just make the meat drier.

This is false. It would only get drier in a slow cooker if you didn't add any additional moisture. As long as moisture is present, it will not dry out, regardless of the fat content. The same is true for low and slow roasting or braising.

Sorry, I don't agree with this at all. I've had lean meat from a slow cooker (pork chips, skinless boneless chicken breasts) that were definitely dried out. Even if they're sitting in a pool of liquid, the meat itself is dry. The only way to save it at that point, IMO, is to shred the meat and coat it in sauce so that you don't notice the dryness. Fat/collagen content is what keeps the meat from drying out during any low-and-slow cooking, whether liquid is added or not. Lean meats can't be overlooked or they will dry out.

[Anonymous]

I don't like pink pork, but I do agree that the problem with most chops is that they are overcooked. Get a meat thermometer and cook until near the bone (or center if boneless) is 145 degrees

Then rest it to allow the juices to settle

http://www.foodsafety.gov/keep/charts/mintemp.html

If it is too dry still, try adding some butter to add a little fat to the meat.

[Anonymous]

Make pork tenderloin instead. Chops are terrible. I don't care how cheap they are, I always skip them because I just can't deal with the texture.

[Anonymous]

Brine bone in thick cut chops (WF has great ones often in the $6 a lb range). After 24 hrs in brine, dry, sear in hot pan for 2-3 a side, take out and sautee onions in pan, add some broth or other sauce/liquid, put chops back in and cover.

Here is the real thing that matters. Soon as they hit 130 pull from pan. Any hotter and the carry over cooking will leave you with tough dry meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Low and slow won't work, as there is minimal fat and collagen to "brew" in a slow cooker. You'll just make the meat drier.

This is false. It would only get drier in a slow cooker if you didn't add any additional moisture. As long as moisture is present, it will not dry out, regardless of the fat content. The same is true for low and slow roasting or braising.

Sorry, I don't agree with this at all. I've had lean meat from a slow cooker (pork chips, skinless boneless chicken breasts) that were definitely dried out. Even if they're sitting in a pool of liquid, the meat itself is dry. The only way to save it at that point, IMO, is to shred the meat and coat it in sauce so that you don't notice the dryness. Fat/collagen content is what keeps the meat from drying out during any low-and-slow cooking, whether liquid is added or not. Lean meats can't be overlooked or they will dry out.

Any cut of meat and any type of cooking method can still result in dry meat. The advantage of higher fat content or moist cooking methods is extending the time it takes to dry out the meat. So in the end, it still boils down to not over cooking.

In short, don't overcook if you want moist and tender results.

[Anonymous]

I love brining my pork chops in apple juice, salt, pepper. Then grill, not overcooking as PPs have mentioned. Let rest. Yum! Serve with sauteed apples.