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Just don't overcook them as AngID said. That makes more of a difference than anything else. No matter HOW you've prepared them, if you overcook them, they'll be not good.
Thanks to this thread, we're having pork chops this weekend! Getting some thick, bone in ones, putting Famous Dave's rub on them (husband just found it at the grocery a few weeks ago and bought it on a whim - we really liked it), and putting them on the grill. I'm still working out in my head what we want as sides. YAY!!!! I can't wait!
Thanks to this thread, we're having pork chops this weekend! Getting some thick, bone in ones, putting Famous Dave's rub on them (husband just found it at the grocery a few weeks ago and bought it on a whim - we really liked it), and putting them on the grill. I'm still working out in my head what we want as sides. YAY!!!! I can't wait!
Get a four-pak of cheap-o boneless pork chops, but not the real thin kind. Marinate in buttermilk with plenty of salt and pepper overnight (or for 3-4 hours in a pinch). To cook, heat a generous amount of oil in a skillet, pull the chops from the buttermilk, dunk in an egg wash, then dredge in whatever you like to dredge stuff in (e.g., a mix of Bisquik, oat bran, corn meal, and italian bread crumbs). Brown the chops on both sides, then place them in a typical pyrex loaf pan, cover with foil, and put them in a preheated 350-degree oven for 40 minutes
Meanwhile, put a bit of oil and butter in a saucepan and heat. Add one 4-ounce can of grocery store sliced mushrooms (liquid included) with a few generous splashes of cooking marsala. As that reduces, add to taste some seasoning salt, black pepper, garlic powder, cilantro, paprika, a couple of grinds of Italian seasonings, and a few shakes of dry mustard. Note that because of the salt in the marinade, you don’t need a lot of salt in the sauce –- just enough to accent its flavors. When all that has about finished reducing down (it doesn’t take long), add one jar of grocery store chicken gravy (not pork gravy) and several tablespoons of heavy cream. Stir and heat just to the beginnings of a boil, then cover and set aside.
At the appointed 40-minute mark, remove the foil from the pork chops, pour the sauce over and around them, put the foil back on, and continue to bake for another 20 minutes.
Proceed to make such mashed potatoes as you prefer. Take the chops out of the oven at the 60-minute mark and set them aside to cool for a bit. When it's all ready, remove the foil, serve, and eat. Really tender, really good, and not really expensive at all.
As has been said over and over; the secret is do not over cook. Pork can be a little pink, it won't hurt you. When I am just fixing them plain, I just fry them quickly after seasoning them a little. I like to add a sweet and spicy sauce of some kind just before taking them off the stove. If I stuff them, like tonight I will bake them for about 1/2 hour, after browning them.
Just don't overcook them as AngID said. That makes more of a difference than anything else. No matter HOW you've prepared them, if you overcook them, they'll be not good.
yes,,,dont overcook, pork is cooked at 145f
50 years ago most of the pork sold was bone in
40 years ago most pork chops were bone in....
30 years ago 60% of the pork chops sold were BONELESS
what happened to go more boneless two major things,, women were working more outside the house , and the health Nazi's started pounding lean and low fat ...
boneless meats seem to have the perception of less cooking time than bone in meats and boneless has the perception of being leaner
same thing happened with boneless chicken breasts and bone in steaks to boneless steaks
the wise cook realizes with the bone comes more flavor- and less dry
two best selling bone in pork chops
one is called a center rib chop and one is called a center loin chop
here is the center rib chop (the same cut in beef would be a rib eye steak)
and here is the center loin cut chop (the same cut in beef is a porterhouse/T-bone steak )
the difference is the pork tenderloin
I prefer these loin chops-
be careful because there are Sirloin chops that are often advertised cheap and they are not these
it should say center cut loin chops
the best way to cook them - I like my chops about an inch no thinner and to either broil/grill or fry
fry I do like sear on the outside and finish in the over
It will always be better with the bone in. Also, you know to choose darker meat?
I think it was Cook's Illustrated that said they "discovered" how to make perfect pork chops. Maybe you can find it online. I think it involved moving it around a bit.
I'm looking for the best recipe to cook pork chops so that they come out tender. Could be bone-in or boneless. I'd prefer simpler rather than complex. What might you fine folks have in the way of suggestions?
Brine them.
Then, as others say, don't overcook.
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