Help with dry shoe leather pork chops (white wine, cider, skillet)

[plwhit]

I've just spent the last half hour or so looking into why my pork chops always come out dry and tasteless..

What I've come up with is I need to brine them first but every concoction of brine I see is different.

~ Is kosher salt really required? Why not regular non-iodized salt?

~ And the sugar? any special type?

[Wilson513]

Brineing won't help.

There are two approaches. Slow and low with wet vegetables like apples or kraut. Or added fat.

I prefer the added fat myself:

Here is bacon and pork chop on my stove:

[Palenaka]

Originally Posted by Wilson513

Brineing won't help.

There are two approaches. Slow and low with wet vegetables like apples or kraut. Or added fat.

I prefer the added fat myself:

Here is bacon and pork chop on my stove:

My two favorite foods pork chops and bacon! YUM!

[litlux]

Stop overcooking them. Most people do exactly that.

[Prince_Frog]

Ketchup.


Sometimes life just calls for lots and lots of ketchup.

[KAILANI]

We cook ours Hot and Fast!! Like seering.. They only need a couple minutes each side. Salt last.

I used to hate chops because they always came out dry as a puck!
Probably cause I though slow and low...

[bustaduke]

Originally Posted by plwhit

I've just spent the last half hour or so looking into why my pork chops always come out dry and tasteless..

What I've come up with is I need to brine them first but every concoction of brine I see is different.

~ Is kosher salt really required? Why not regular non-iodized salt?

~ And the sugar? any special type?

Lean thick pork chops cut from the loin should always be cooked at 275 over a longer time along with some type of liquid. Pork chops cut from the shank can be grilled, broiled, or fried over high heat.

busta

[SXMGirl]

If you are frying, use a combo of olive oil and butter. Brown first and then cover for most of the cooking time. Make sure that there is some type of liquid in the pan--I usually put apple cider or juice with a little more oil and butter in the pan with the chops--and don't cook on high heat except when browning.

[younglisa7]

I use a combo of quick browning and then simmering. Brown chops in oil on both sides, seasoned with salt and pepper. Put heat to simmer...add a packet of pork gravy, sliced onions, and mushrooms. Put cover on and simmer about 20-30 minutes until tender, they will fall apart. I haven't done this in awhile but these are the only chops my hubby will eat.


You can also do this in a crockpot and they are very tender.

[Wilson513]

Originally Posted by younglisa7

I use a combo of quick browning and then simmering. Brown chops in oil on both sides, seasoned with salt and pepper. Put heat to simmer...add a packet of pork gravy, sliced onions, and mushrooms. Put cover on and simmer about 20-30 minutes until tender, they will fall apart. I haven't done this in awhile but these are the only chops my hubby will eat.


You can also do this in a crockpot and they are very tender.

This is a really good method too. Like all braised, simmered and fricasseed meat dishes, brown first in a little butter in a skillet then follow above directions.

A simple twist on this is brown in butter, smother in diced sweet onions and add a little broth. Cover and simmer for 45 minutes checking liquid often, just enough to keep onions from drying out.

Like Lisa says, "falling apart" when done.

Deglaze pan with white wine and butter, reduce and pour over plated dish. (I'm not much on packaged pork gravy).