How do you prepare pork chops so that its not so dry? Everytime I fix them its horrible. Any recipes/time/temps would be great. 
To the chefs out there
- Thread starter NoStateofMind
- Start date
Anything to lock in the juices helps. I like using shake n' bake (you can substitute with properly seasoned bread crumbs) then baking at 400 for about 30-35 minutes (this is for thawed bone-in). You could also try wrapping in bacon, pan searing to build a nice crust, then finishing in the oven for 20-25 (not sure about timing) minutes to cook through.
DrPizza
Administrator Elite Member Goat Whisperer
Get the boneless loin instead (same meat), marinate it and toss it in the rotisserie. Much better than pork chops, because it always stays juicy that way. In fact, you can often buy the loin cheaper than the chops, and slice it into the chops yourself and save money. Plus, that way, you can make thicker chops which don't dry out quite as much.
I agree with you though - it's very difficult to keep them from tasting dried out. I think that's simply a matter of the texture of the meat, depending on how they're cooked. One simple recipe: toss them into the frying pan, then dump a can of cream of mushroom soup over them. Saute til done.
edit: the shake and bake stuff usually works well too. Personally though, I hate porkchops. I'd rather that the loin be cooked whole, (well, a foot of it anyhow) or be sliced thin for canadian bacon.
I agree with you though - it's very difficult to keep them from tasting dried out. I think that's simply a matter of the texture of the meat, depending on how they're cooked. One simple recipe: toss them into the frying pan, then dump a can of cream of mushroom soup over them. Saute til done.
edit: the shake and bake stuff usually works well too. Personally though, I hate porkchops. I'd rather that the loin be cooked whole, (well, a foot of it anyhow) or be sliced thin for canadian bacon.
My pork chop recipe is very simple:
A couple tablespoons of olive oil
Oregano and Herbs de Provence (I use about a tbsp of each for 2 chops)
Mix all together and glaze the chops. Throw on the barbie/in the oven. Delicious, juicy pork chops are the result.
A couple tablespoons of olive oil
Oregano and Herbs de Provence (I use about a tbsp of each for 2 chops)
Mix all together and glaze the chops. Throw on the barbie/in the oven. Delicious, juicy pork chops are the result.
You have hit on one of my specialties.
The only way pork chops are tough is if they are overcooked.
I grill them over medium heat, 1.25 inches thick bone in. About 5 minutes per side with some applewood chips thrown in. Treat them like a steak - rub with salt/pepper/garlic powder. 150-155 degrees means they are DONE. Let them rest for 10 minutes. Pork should be served medium, not well done.
In all honesty if they are tough, they are overcooked. Pork chops are so tender.
The only way pork chops are tough is if they are overcooked.
I grill them over medium heat, 1.25 inches thick bone in. About 5 minutes per side with some applewood chips thrown in. Treat them like a steak - rub with salt/pepper/garlic powder. 150-155 degrees means they are DONE. Let them rest for 10 minutes. Pork should be served medium, not well done.
In all honesty if they are tough, they are overcooked. Pork chops are so tender.
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
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If they're dry they've overcooked. Pork isn't what it used to be. Modern methods of raising pigs has GREATLY reduced the risk of trichinosis and pork chops no longer have to be cooked to the consistency of a hockey puck to be safe. Get yourself a good meat thermometer and cook until the internal temperature is 155-160* tops. They'll still be moist and flavorful and they'll be 100% safe to eat.
OUCaptain
Golden Member
- Nov 21, 2007
- 1,522
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Brown em in a pan with some butter. Put them in a pressure cooker with 1 can of Cream of Mushroom soup and 1/2 can of water. Put on the lid and stick it on the stove on med-high. Once steam is coming out the spout thingy, put the little rocker thing on with all the rings (15psi I think on mine) and cook for 15 - 20 minutes. Great with mashed potatos.
QFT. Don't overcook pork loin or it will dry out. Since I live in an apt and can't walk out to the grill, I'll offer an alternative method. This is a good base recipe, open to whatever marinade, sauces, or seasonings you want to do. If you're out of ideas, toss some garlic, sage, and tarragon in with the butter/oil mixture:
Preheat oven to 400. Locate an oven-safe pan.
Season the chops with salt and pepper and whatever other dry seasonings you like (if you wanted to, marinate in advance, but dry them off before salting).
Put about a tbsp of butter and equal part olive oil in a pan and heat over medium-high, until the butter solids barely start to brown (don't burn anything!).
Add pork chops to pan and reduce heat to medium. After a couple of minutes, check the browning on the down side and repeat until golden. Turn over and place in 400 degree oven for maybe 5 minutes, depending on thickness.*
Remove and let rest on a plate for 10 mins, then serve.
*5 mins is a rule of thumb here, and it might take some practice to get the hang of it. Check more frequently if you tend to overcook your pork. If you pull it out and push the center with your finger, it should just spring back. Or you can use a thermometer to check the temp.
- Nov 30, 2005
- 50,231
- 118
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Brine the pork chops. It is the best way to go.
Also, be very careful not to overcook them. The pork of today, as long as you are buying decent quality stuff, can be eaten on the medium side of medium well, you don't need to nuke it.
KT
Also, be very careful not to overcook them. The pork of today, as long as you are buying decent quality stuff, can be eaten on the medium side of medium well, you don't need to nuke it.
KT
This. Start with a basic sugar and salt brine and then start learning exotics once you've mastered the basic recipe.
Shit, even walnut raised pigs produce dry chops. Brine will fix that.
If they're dry, they're overcooked. Almost always the reason.
I do chops 20-25 minutes tops at 375, maybe a little more if they're really thick. Let them stand after you take them out. This is really key to any meat. Don't cut it for at least 5-10 minutes. Allows all the juices to be absorbed back into the meat. If you have juices all over your plate, you cut it too soon.
I do chops 20-25 minutes tops at 375, maybe a little more if they're really thick. Let them stand after you take them out. This is really key to any meat. Don't cut it for at least 5-10 minutes. Allows all the juices to be absorbed back into the meat. If you have juices all over your plate, you cut it too soon.
This is a simple tasty recipe I learned while I worked at a pub in Wales.
Bramley Pork Chops: rub salt and pepper into the chops to taste. Pop under a medium grill for about 4-5 minutes on each side, basically so thats its very almost cooked. Up to this stage you could do whatever method you prefer in fact, just cook the meat. But then when very nearly done, smear some decent apple sauce on top of the chops and top with generous slices of mature cheddar cheese. Whack under the grill until it the top has melted and serve.
If you like a bit more zing mixing mango chutney 50-50 with the apple sauce works a treat.
Great winter warmer served with some chunky hand-cut chips (ahem... "fries") and vegetables.
Bramley Pork Chops: rub salt and pepper into the chops to taste. Pop under a medium grill for about 4-5 minutes on each side, basically so thats its very almost cooked. Up to this stage you could do whatever method you prefer in fact, just cook the meat. But then when very nearly done, smear some decent apple sauce on top of the chops and top with generous slices of mature cheddar cheese. Whack under the grill until it the top has melted and serve.
If you like a bit more zing mixing mango chutney 50-50 with the apple sauce works a treat.
Great winter warmer served with some chunky hand-cut chips (ahem... "fries") and vegetables.
Brines not only assist in keeping the meat moist, they also are a great way to incorporate flavor into a fairly bland piece of meat.
Calling a pork chop bland is like calling Filet Mignon untasty.
I don't know what you guys are doing to your pork chops. It's extremely flavorful by itself. Just needs a little salt/pepper. They are so moist and tasty you don't even need a knife.
Thrown them on the grill or broil them, don't overcook them and you'll be rewarded with some seriously good eats. There's a very small window between just right and dry overdone. Finger poke is a good way to tell as is a thermometer.
I find filets a little bland too. There's a reason people wrap it with bacon...the filet is damn tender but it's really lacking in the flavor department. Give me a choice between a filet and a ribeye, I'll take the ribeye every time. There's just not enough fat on the pork chop or the filet to call it a "flavorful cut of meat".
That's why you get your pork chops with the bone in. It's the porterhouse of the pig.
If your porkchops don't have any fat then you're buying the wrong cut.
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