Kitchen

[Yardlie]

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@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.

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

[Yardlie]

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@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.  

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

[wagirl]

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.

[CamilleP]

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.

[Yardlie]

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@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.

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

[Wannabeincali]

@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!

[Yardlie]

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@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.

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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.

[Yardlie]

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@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!

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

[meem120]

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.

[WORKING GAL]

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.