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Not all meat get tender if cooked longer. Very lean meats like white meat chicken/turkey and very lean pork loin will get dry and stringy. It doesn't get "falling apart tender" like a shoulder or rib cut does.
It rather get tough as the sole of a shoe.
you are correct.....it does get rubbery
however,,,,if you keep cooking in moisture it will fall apart or shred
i cook a lot of boneless breasts in the slow cooker and then i shred it
ive also done this with boneless pork loins/roasts
most stew beef is lean and tough,,,and if simmered for long enough it does become tender
I love thin pork chops I pound them very thin, bread them in egg and flour, fry them quickly then make hunters gravy with the pan drippings. I serve them the over red cabbage and with butternut squash spaetzle or root vegetable mash yum!
I like to rotate pork chops into my diet at least once a month. But the last time I bought them, they turned out to be those 1/4 - 3/8" thin cuts. To me, these are very disappointing and are best used for "quick meal" fodder.
They cook up poorly and can easily be dried out. My goal and desire is to have thick juicy "stuffed chops" and that is what I will buy in the future with my new Costco membership.
In the meantime, I need to use up the old chops.
Anyone have any recopies they think work especially well with this thin chops?
I like to rotate pork chops into my diet at least once a month. But the last time I bought them, they turned out to be those 1/4 - 3/8" thin cuts. To me, these are very disappointing and are best used for "quick meal" fodder.
They cook up poorly and can easily be dried out. My goal and desire is to have thick juicy "stuffed chops" and that is what I will buy in the future with my new Costco membership.
In the meantime, I need to use up the old chops.
Anyone have any recopies they think work especially well with this thin chops?
Why not place stuffing in between two chops and bake them?
If they aren't bone-in, why not pound them into cutlets, bread and pan-fry?
Otherwise I'd probably slice an apple, put the chop, apple slices and a bit of cinnamon in some foil and bake on low for awhile.
* A bit curious when you say the "turned out to be" ....did you not see them when you bought them?
+1
Yup - in my part of the country when they are tenderized and breaded we call them "tenderloins" and eat them as a sandwich. I guess it's kind of a Missouri, Iowa, Illinois, and maybe Indiana thing? When I tried to get a "tenderloin" in a butcher shop in Ohio years ago they wanted to sell me a filet - I told them it couldn't be a filet because it cost so much!
+1
Yup - in my part of the country when they are tenderized and breaded we call them "tenderloins" and eat them as a sandwich. I guess it's kind of a Missouri, Iowa, Illinois, and maybe Indiana thing? When I tried to get a "tenderloin" in a butcher shop in Ohio years ago they wanted to sell me a filet - I told them it couldn't be a filet because it cost so much!
I have only seen pork tenderloin sandwiches in Indiana, Illinois, and Iowa. What I mean by this is the dish where the pork is flattened out, breaded, and deep fried.
Frisch's Big boy in Cincinnati used to offer a pork tenderloin sandwich but is was a pork cutlet.
If you order a pork tenderloin at a butcher shop in most parts of the country, you'll get something like this:
By the way, in Illinois, I have seen more pork chop sandwiches than pork tenderloin sandwiches. And they can be excellent if NOT overcooked.
I have only seen pork tenderloin sandwiches in Indiana, Illinois, and Iowa. What I mean by this is the dish where the pork is flattened out, breaded, and deep fried.
Frisch's Big boy in Cincinnati used to offer a pork tenderloin sandwich but is was a pork cutlet.
If you order a pork tenderloin at a butcher shop in most parts of the country, you'll get something like this:
By the way, in Illinois, I have seen more pork chop sandwiches than pork tenderloin sandwiches. And they can be excellent if NOT overcooked.
not at any butcher shops up this way
all the pork tenderloins are pork tenderloins - i train the stores to take them off the whole pork loins..
thru the years many companies have sold marinated pork tenderloin roasts or tenderloins for more flavor,,,,,,
boneless pork can be dry.... but it is pricey and loaded with sodium
Why not place stuffing in between two chops and bake them?
Not sure that's the same, but it can be tried.
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