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

I do Katsu, but same.

I flour mine and brown them on each side, then I make a gravy with the drippings, flour and milk.

Ask the butcher to cut them thick. Marinate, then grill. yummm

Anonymous wrote:You need a meat thermometer! Life-changing, and totally worth it. We like the ThermoPop

This is the answer. Pork chops that are not overcooked are always good. 142-143 degrees is what you want - they’ll get to 145 when resting.

-buy thicker cut ones
-brine them

I prefer to bbq them (I bbq year round), cooked to medium.

I think we need to re-learn how to cook things like turkey and pork chops. Our parents overcooked these to sh-t and they always tasted gross, but they can be really delicious!

No.

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

Definitely the salt brine. It makes a big difference. My wife keeps fresh basil in her garden, so all summer long, we get lots of basil. This has turned into one of our favorite summer meals when the basil is fresh.

https://www.foodnetwork.com/recipes/grilled-pork-chops-with-basil-garlic-rub-3362266

You don't have to grill them. Our grill is a portable grill, so not always set up. If I don't get out the grill, I have pan fried them and I have baked them and they've come out great either way. But definitely brine them and then cook to 145 F internal temp.

I sous vide pork chops and finish by searing in a pan. It’s hard to mess up that way.

You need a meat thermometer! Life-changing, and totally worth it. We like the ThermoPop

Anonymous wrote:pressure cook them.

or use pork tenderloin. that is always good.

If you pressure cook a pork chop it will almost certainly be overcooked

pressure cook them.

or use pork tenderloin. that is always good.

Cuban style is what I grew up with. Juicy and savory. Use bottled mojo marinade. Serve with black beans and rice.

Go get one of the Duroc pork chops they serve at most of the Great American Restaurants ( e.g Mike American Grill). Ask for it medium. Mmm mm.

Of course, if you don’t overcook them. Bone in is better but boneless is okay too. Throw on a little seasoned flour and brown them in a medium hot pan a few minutes each side. Don’t go over 140-145 and they’ll be juicy. Deglaze the browned bits with chicken stock, add a little apple cider vinegar (I also add a spoonful of lingonberry jam) and you have a pan sauce. Delicious.

Wegmans sells a thin-sliced bone-in pork chop that is hard to mess up if you sear them on really high heat. My favorite way to serve them is with sauteed apples and a spinach salad with dijon dressing.