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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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. [/quote]
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.[/quote]

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.[/quote]
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.[/quote]

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