topic Re: Any Luck Tenderizing Pork Chops? in Kitchen

Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 13:38:01 GMT

It seems that the meat industry keeps cutting center cut pork chops so that they are leaner and leaner...to the point that they are very chewy and rather dry by the time they are cooked. We could buy the pork steak (which is delicious), but it is also so fatty.

Anyone have any luck tenderizing pork chops? I read online that your can pound the chops or tenderize them in a marinade. A friend said she tried these things, but they did not work for her. Suggestions? Thank you so much!

Re: Any Luck Tenderizing Pork Chops?

brandiwine — Sun, 23 Apr 2017 13:40:32 GMT

Using a little beer or wine in you marinade and letting it sit overnight has been a real help. Using a pressure cooker or smoking on a grill are 2 other methods that we love. Juicy and delicious. I never pan fry.

Re: Any Luck Tenderizing Pork Chops?

software — Sun, 23 Apr 2017 13:45:24 GMT

Overnight in a simple brine - just water and salt.

And don't overcook.

@Yardlie

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 13:52:15 GMT

@brandiwine wrote:
Using a little beer or wine in you marinade and letting it sit overnight has been a real help. Using a pressure cooker or smoking on a grill are 2 other methods that we love. Juicy and delicious. I never pan fry.

@brandiwine...Yes..pan frying really dries them out. The pressure cooker is probably ideal for pork chops. Thanks for the idea!

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 13:53:53 GMT

@software ... That sounds too easy to work, but it must if you've had luck with it! Thanks for the tip!

Re: Any Luck Tenderizing Pork Chops?

missy1 — Sun, 23 Apr 2017 13:59:14 GMT

Recently. I cooked (in the oven) the tenderloin and boneless loin chops. Both tasted like leather. I didn't overcook them.

I have given up on pork, besides bacon, babyback ribs, and sausage.

Re: Any Luck Tenderizing Pork Chops?

Desertdi — Sun, 23 Apr 2017 14:05:09 GMT

Brown first.........then put a lid on to finish in moist heat

Re: Any Luck Tenderizing Pork Chops?

VirgoGirl — Sun, 23 Apr 2017 14:15:03 GMT

@YardlieI couldn't agree more. No matter what I do with pork chops they are always dry or leatherlike. Have not enjoyed eating them for about a year now.

Re: Any Luck Tenderizing Pork Chops?

FranandZoe — Sun, 23 Apr 2017 14:35:37 GMT

I cook boneless chops in BBQ sauce for 3 hours plus on low heat - they're so tender they fall apart. For stuffing, braising or breading I buy the bone-in chops. Big difference.

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 15:13:22 GMT

@Desertdi ... Thanks for the suggestion. Pork chops really need moisture!

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 15:14:43 GMT

@VirgoGirl wrote:
@YardlieI couldn't agree more. No matter what I do with pork chops they are always dry or leatherlike. Have not enjoyed eating them for about a year now.

@VirgoGirl ... I know what you are saying! I think the meat industry is overdoing "lean meat."

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 15:15:40 GMT

@FranandZoe wrote:
I cook boneless chops in BBQ sauce for 3 hours plus on low heat - they're so tender they fall apart. For stuffing, braising or breading I buy the bone-in chops. Big difference.

@FranandZoe ... Mmmmm....sounds delicious! I'll have to give that a try.

Re: Any Luck Tenderizing Pork Chops?

wagirl — Sun, 23 Apr 2017 15:16:52 GMT

I only buy pork tenderloins anymore. Family won't eat leftover pork as it always has a funky taste to it. The tenderloins are easy to cook and taste good the next day. Very tender too. I have been sprinkling a spice/herb mixture on them after I pour a little vinegar over top then the spices/herbs and then a little olive oil over all that. Kind of like a de- constructed marinade. I let it go all day then brown it and put it in the oven to roast.

Re: Any Luck Tenderizing Pork Chops?

CamilleP — Sun, 23 Apr 2017 15:56:07 GMT

Yardlie, I've had very good luck putting pork chops in buttermilk in the fridge overnight, then breading them and baking them on a textured silicone baking sheet in the oven. The buttermilk tenderizes and also moisturizes. I use almond flour with a little cinnamon and nutmeg, since pork is a "sweet" meat, and they are delicious, moist, tender, and have no carbs, important in a diabetic diet.

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 17:01:34 GMT

@CamilleP wrote:
Yardlie, I've had very good luck putting pork chops in buttermilk in the fridge overnight, then breading them and baking them on a textured silicone baking sheet in the oven. The buttermilk tenderizes and also moisturizes. I use almond flour with a little cinnamon and nutmeg, since pork is a "sweet" meat, and they are delicious, moist, tender, and have no carbs, important in a diabetic diet.

Sounds delicious! I've got to give them a try.

Re: Any Luck Tenderizing Pork Chops?

Wannabeincali — Sun, 23 Apr 2017 17:05:25 GMT

@Yardlie

In a word......THIS:

http://www.epicurious.com/recipes/food/views/grilled-maple-brined-pork-chops-106239

It is delicious! We are actually grilling some center cuts that were brined in this, today. It is my go-to brine for pork or chicken!

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 17:08:21 GMT

@wagirl wrote:
I only buy pork tenderloins anymore. Family won't eat leftover pork as it always has a funky taste to it. The tenderloins are easy to cook and taste good the next day. Very tender too. I have been sprinkling a spice/herb mixture on them after I pour a little vinegar over top then the spices/herbs and then a little olive oil over all that. Kind of like a de- constructed marinade. I let it go all day then brown it and put it in the oven to roast.

I agree about pork tenderloins. I buy Smithfield pork tenderloins at Walmart.already seasoned. You just pop them in the oven for 30+ minutes. So delicious! I've got a garlic/black peppercorn one thawing right now. We'll be having it for dinner tonight. I've never seasoned my own like you do, but I might just give that a try. It would be fun to choose my own seasonings. Thanks for the idea.

Re: Any Luck Tenderizing Pork Chops?

Yardlie — Sun, 23 Apr 2017 17:12:51 GMT

@Wannabeincali wrote:
@Yardlie

In a word......THIS:

http://www.epicurious.com/recipes/food/views/grilled-maple-brined-pork-chops-106239

It is delicious! We are actually grilling some center cuts that were brined in this, today. It is my go-to brine for pork or chicken!

Oooh, does that sound good! I just added that recipe to my favorites file...will be giving that a try soon!

Re: Any Luck Tenderizing Pork Chops?

meem120 — Sun, 23 Apr 2017 19:54:28 GMT

Sprinkle a little baking soda on both sides, let sit for 1/2 and hour or so. Then rinse it off. Unbelievably tender. I use it on chicken too.

Re: Any Luck Tenderizing Pork Chops?

WORKING GAL — Sun, 23 Apr 2017 23:06:25 GMT

I gave up trying to make pork chops that are tender. Instead I have been buying Hormel Pork Loin Filet. They are 24 oz. in a hermetically sealed plastic pkg. They are as tender as tenderloin but bigger in diameter (2-3 inches). I put a dry rub on them and pressure cook for 15-17 minutes. I've also put a dry rub on them, sear them in my Ninja 4 in 1, brush a sauce on them and steam roast for about 25-30 min. @375 degrees. Delicious and tender.