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I wonder how they do them; mine are usually dry. I blame the pork......it seems all pork is dryer than it used to be and it doesn't have that great fragrance when cooking.
The only way to make pork chops spoon-tender is by sloooooow cooking. Bread them and bake them under a lid in a slow oven, about 350 degrees, for about twice as long as you would fix them in a fast oven. 15 minutes from the end, remove the lid (or foil) and turn up the heat to about 425 to brown the outside.
The only way to make pork chops spoon-tender is by sloooooow cooking. Bread them and bake them under a lid in a slow oven, about 350 degrees, for about twice as long as you would fix them in a fast oven. 15 minutes from the end, remove the lid (or foil) and turn up the heat to about 425 to brown the outside.
Do you have a idea how long for a 1" thick chop @ 350 ??
America's Test Kitchen generally recommends that you brine the pork for about 30 minutes. It helps the insides to remain juicy while getting a nice sear on the outside.
Another thing is forget grandma's idea that pork needs to be like show leather to avodi trichoiosis. Not in the US nowadays unless its a wild boar, or perhpas a pig you raised yourself. Try it medium. Some cook it up to about an internal of 135 for a period. Don't go over 145. If you leave it too long it'll dry out.
pork today is 40% leaner than 30 years ago
of course they use to leave a 1/2 inch of fat on the chops, and most of the chops were bone in
since the demand for LEAN, most of the pork chops sold are boneless and trimmed of no fat , a bnls chop can be dry
bone in chops are tastier and often more tender- buy some thicker ones and cook slower - only to 145 as bg7 wrote
if you truly want juicy pork, id cook a bone in center-cut roast, or Rib end (or blade) pork roast- these are off a pork loin
from the pork butt or boston butt roast- these have much more marbling in them, very tasty!! great for slow-cookers,,this is what they use for pulled pork
look for the fresh pork steaks from a pork butt- they are marbled, and are one of my favs
now some boneless pork (chops and roasts) have been enhanced (injected) with a sodium solution for tenderness- this should say this on the package- restaurants may use this injected pork, so its less dry
the "fresh" ham is off the back end of a pig,,,, uncured, fresh, this can be good also,,,
Do you have a idea how long for a 1" thick chop @ 350 ??
Gee, start with an hour and start testing for doneness every 15 minutes or so. It depends so much on your oven, you know?
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