How do I make tender pork chops ? (pepper, onions, peppers)

[Supplies]

Never been able to make my pork chops tender, No matter which way I've done them there always tough, anyone have ideas to make them tender

[hellpaso]

Try to get chops that have some fat in them. Most pork sold now has so little fat it is dry as dust. I like to get the cheapest assorted thin cut chops, & braise them in a little chick stock seasoned with some Worcestershire sauce, topped with sliced onions or whatever other seasonings/veg you have. Sliced bell peppers are good, too. If you have time, brown the chops first for an extra layer of flavor--just don't over cook them.

[Threestep2]

Start with good meat, about an inch thick, a dab of butter and a bit of oil in a pan on medium heat, salt/pepper, do not turn for at least three minutes.

[no kudzu]

I make pork chops in the crock pot and they are incredibly tender. Google crockpot pork chops and many suggestions.

[Supplies]

Originally Posted by no kudzu

I make pork chops in the crock pot and they are incredibly tender. Google crockpot pork chops and many suggestions.

I did just that Lol. Found some good recipes , don't think I can go wrong with any of them, some of them didnt say to brown chops first...that I HAVE to do , even if it's for color .

[no kudzu]

yes I always brown first too by using the same crock pot but on the stove. I like a little crunch and color too.

[Supplies]

Originally Posted by no kudzu

yes I always brown first too by using the same crock pot but on the stove. I like a little crunch and color too.

You put your crock on the stove top

[Dirt Grinder]

Originally Posted by Supplies

You put your crock on the stove top

I'm sure she means the ceramic insert.

[Supplies]

Originally Posted by Dirt Grinder

I'm sure she means the ceramic insert.

Yes that's what I thought I just didnt know you could put the ceramic part on direct heat , but I guess you can.

[oregonwoodsmoke]

OP, you are over-cooking.

Pork should be at the point that the pink has barely disappeared. In fact a slight pinkish tinge is perfectly safe to eat, it is just that I don't like the taste of raw pork.