How to made moist and tasty pork chop?

[Xellos2099]

I am wondering if anyone here know how to made moist and tasty pork chop? I usuually use baking soda on it for 3 days and then season with salt and pepper. Sometime it come out ok but a lot of time it is very dry

 

[Pantoot]

If you aren't afraid of a little pink in your pork, doing it sous vide makes a mighty tasty chop.

 

[mxnerd]

https://www.youtube.com/results?search_query=pork+chop+recipes

 

[Ken g6]

I don't know, but I think the first step is to give the pig an axe.

 

[mxnerd]

I don't know, but I think the first step is to give the pig an axe.

Nah, drown the pig with water can make sure the the pork is moist.

 

[Kaido]

I will tell you a secret!

Fatty foods fell out of favor over the last thirty years or so. Pigs were bred to be lean, which ruined pork chops. However, fatty pigs are making a comeback. What you want to look for is Berkshire pig meat. A Berkshire pork chop is like eating bacon steak....soooooooo good. I just grilled some up the other day! All you need is salt, pepper, and charcoal. that's it! You might be able to find it at a specialty meat store or a high-end meat store, or else a local farm, if you have any.

 

[child of wonder]

Sous Vide is the way to go.

http://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html

 

[Iron Woode]

all I do is buy shoulder chops and the cook them using the broiler in my oven. Turns out tasty and moist all the time.

 

[Zanovar]

I brush with olive oil and cover with jerk seasoning.My timings are a bit off lately due to a new cooker.They usually come out succulent.

 

[Ferzerp]

Take a bred lean animal, add in a cultural fear of "undercooked" meat, and you've got a recipe for strips of leather instead of meat.

Sous vide for pork as said above.

 

[Zanovar]

Sous vide will go the same way as vegetable foams i suppose.not my cup of tea.unless you brown it off afterwards?maybe.or just carry on eating mush i suppose.

 

[Squisher]

Brine it.

 

[Ferzerp]

Sous vide will go the same way as vegetable foams i suppose.not my cup of tea.unless you brown it off afterwards?maybe.or just carry on eating mush i suppose.

I think you're confused. Sous vide doesn't make mush. It's sealed up in a bag and not actually touching the water. You're cooking the food all the way through to the same doneness throughout. Of course you brown it afterwards, but you do that with high heat very quickly so that you're only affecting the outer layer. There is no mush factor at all unless you just leave it cooking forever (an extra 4 hours or something silly like that) and the meat starts to break down. If your bag leaks and water gets in though, yeah, it is gross.

 

[Zanovar]

Im not confused at all.*scratches head*.its mush and needs browning off.

 

[Kaido]

Im not confused at all.*scratches head*.its mush and needs browning off.

Have you ever had sous vide? All it does is slow-cook it at a lower temperature. You still need to brown it at the end. No mush. You seal the bag the food goes in before it gets put into the water bath. I do chicken, pork, beef, and veggies in mine, nothing has ever come out mushy.

 

[Zanovar]

Erm yes.*scratches head again*.You dont need to explain it to me.although i bow to your skills

 

[Zanovar]

Everyone around Kaidos for pork chops.they better be bloody good.

 

[GagHalfrunt]

The technique is the same for any meat: Don't overcook, It doesn't matter how you cook your pork chops, get them to the right temp and they're fine. Overcook and they're leather. Get a meat thermometer and learn how to use it.

 

[Murloc]

the problem with pork is that since it has to be cooked for safety reasons, it's easy to overdo it. But you can get it right, it's just harder.

Also neck chops are fattier and they're just a godsend on the grill after some mustard and herbs marinading. Too fat for the pan imho.

 

[GagHalfrunt]

the problem with pork is that since it has to be cooked for safety reasons, it's easy to overdo it. But you can get it right, it's just harder.

Also neck chops are fattier and they're just a godsend on the grill after some mustard and herbs marinading. Too fat for the pan imho.

It's important to remember that 2017 commercial pork is a LOT different from 50's and 60's commercial pork. It's safer and doesn't need to be put through the fires of Mount Doom to kill 100 different nasty things in the flesh. For chops and loins take it off the heat at 140*, wrap it and let it rest for a few minutes as it coasts to 145*. It should still look slightly pink which would make women of the 50's and 60's scream, but which is perfectly okay now. It will be very juicy and tasty at that temperature. And every degree over that makes it a little bit worse. At 160* it's barely edible and at 170* you might as well give it to the dog, it's not fit for human consumption.

 

[Ferzerp]

Speaking of pork, I just had some 140F pork chop today for dinner. Sous vide. And guess what... It wasn't mushy

 

[WHAMPOM]

I am wondering if anyone here know how to made moist and tasty pork chop? I usuually use baking soda on it for 3 days and then season with salt and pepper. Sometime it come out ok but a lot of time it is very dry

Bread them and bake them, why are you asking?

 

[KillerCharlie]

the problem with pork is that since it has to be cooked for safety reasons, it's easy to overdo it. But you can get it right, it's just harder.

That hasn't been true for a while now. Even the USDA says 145 is a safe temp for pork cuts... that's the same as medium rare beef.
https://www.fsis.usda.gov/wps/porta...ration/fresh-pork-from-farm-to-table/ct_index

Most pork is definitely very lean though. My pork chop life changed when I found a local store that sold pork that was a bit fattier. They're still relatively lean, but a little fat goes a long way. Pork chops are one of my favorite foods now - so juicy!

 

[NesuD]

I do whole boneless pork loins in my smoker. When the meat thermometer hits 145° I pull it out wrap in foil and let it rest for 30 minutes. Unwrap and slice of delicious juicy tender smoked slices of pork heaven. Rub with your favorite seasonings before smoking. Important not to go over 150°-155° as the loin will dry out like an overcooked thanksgiving turkey.

 

[dullard]

Sous vide will go the same way as vegetable foams i suppose.not my cup of tea.unless you brown it off afterwards?maybe.or just carry on eating mush i suppose.

Of course you must brown it afterwards. What idiot would go to the expense, time, and trouble of sous vide meat and then forget the most important step?