Kitchen

[sabatini]

Hi, @Yardlie. Like some others, I gave up on pork years ago too. IMO, nothing works. Ever since they bred the fat out of pork, a succulent pork chop is a thing of the past.

To me, a pork shoulder is the only cut that still tastes like old fashioned,  juicy pork.

There's also a huge window for error w/ a shoulder roast - you almost can't overcook the thing.

LOL!

Preheat your oven to 425, then cut some thick slabs of onion & attach them w/ a few toothpicks to the roast, rub it all over w/ butter or olive oil or Crisco, place in a large roasting pan and pop into the oven. Don't cover it.

Turn the heat down to 325 & cook low & slow for a good, long time.

Baste the pork once in awhile.

About an hour & a half before it's done, tuck some halved or quartered white & sweet potatoes & a few carrots around it & roll in the fat.

Sprinkle everything w/ S&P and finish cooking.

It's delicious! Like a dinner that our moms made years ago.

(Please pass the applesauce!)

The added plus is that a pork shoulder is usually the cheapest cut around.

The minus is that it's big, so there's lots to go around...and like another poster, I'm not a big fan of leftover pork.

@software, I freeze leftover buttermilk too, but if you only need 1 cup, put 1 Tablespoon of vinegar into a measuring cup, add milk to fill it, & let sit on the counter for a bit.

[151949]

I prefer tp buy nice thick pork chops - stuff them and cook them in the crockpot for about 6 hours. Nice and tender.

[Nomorebirthdays]

I don't know if this a regional thing but here they call beef that is run through a machine "cube steak" it cuts the fibers of the meat, I have seen them do the same with boneless pork chops.

 Pork was better when pigs are pasture raised without hormones in feed for fast growth, but unless you know a farmer good luck finding that.

[Imaoldhippie]

I cook them alot in my crockpot, they fall apart.  If I fry them I fry them very very slow on very low heat for quite a while, then when ready to eat I turn up heat and brown them.  The will be soft and chewable.

[straykatz]

I pan fry with butter and a sprinkle of sugar.  

[SharkE]

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@Nomorebirthdays wrote:

I don't know if this a regional thing but here they call beef that is run through a machine "cube steak" it cuts the fibers of the meat, I have seen them do the same with boneless pork chops.

 Pork was better when pigs are pasture raised without hormones in feed for fast growth, but unless you know a farmer good luck finding that.

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LOL that reminds me of when I first moved to Tx I kept looking around for 'minute steak' asked the butcher where's your minute steak' he said "what's that" we went back and forth then he said "oh, you mean cube steak" LOL

whatever. Up in Ind called minute steak. Now, I'm still trying to find breaded tenderloin ......sigh.....I just bought thin cut chops and toasted my own bun and said there you go to myself. LOL

[SisterGoldenHair]

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@Yardlie wrote:

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!

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@YardlieThis may sound strange but I boil them first. Then my husband puts them on the grill. If they get too soft, I wrap them in foil with BQ sauce and then he puts them on the grill. But if they are boiled just right, they grill perfect and not tough.

[DiAnne]

Sounds like you are overcooking them if they are chewy and dry.  

[toria]

I braise them and cook them low and slow in my multicooker.  They are fork tender. 

[Razzy 7]

I'd use this Deni Meat Tenderizer: http://www.qvc.com/qvc.product.K45767.html?sc=PSCH

I'd choose this one because the blades can be removed for cleaning. Watch the video. They mention that the blades create little "rivers" for the marinade to go into the meat if you're using a marinade. Similarly, a dry rub will be pushed into the meat as well. And of course, you don't have to use a marinade or a dry rub if you don't wish to. Yes, you can pound the meat but I think the result is better with a meat tenderizer.