Kitchen

[Yardlie]

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@meem120 wrote:

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.

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Thanks, @meem120 ... I'll give that trick a try.

[Yardlie]

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@WORKING GAL wrote:

@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.

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I'm glad I'm not the only one who has trouble making tender pork chops. I'll give your recipes a try. They sound great!

[Ilovetea]

When not using my pressure cooker or panini pan with press, I have found a method that will always work. Any cheaply made pan with a lid will usually work, just brown the meat then put in water or broth to moisten after browning and will always make for moist pork chops. It doesn't always work with other meats but chops with a bone have turned out fantastic every time no matter what pan I use with a tight lid.

[gloriajean]

This is what I do, I always brown both sides, then I add water and roast them for about a half hour, with just salt and pepper, and they are moist and not dry.  Works great on my copper pan or stainless steel.  

[depglass]

Ilovetea's and Gloriajean's method is called braising.  You learn it in 8th grade home economics class.  Do they even have those classes anymore?  Maybe that 's the problem.  I also reinforced this method with hours of Food Network back when Sarah and Emeril were on.  Occasionally I also use the Deni meat tenderizer with all the needles when I think more help is needed.  QVC purchase from years ago.  I remember cooking pork chops as a 10 year old when my mother worked.  They came out tender every time with just pan frying.  That was in the 50's.  Chicken was better back then, too.

[gloriajean]

Another way my husband does it that is tender and very tasty is by convection baking.  

[software]

I planned to do that the last time I fixed pork, until I saw the price of buttermilk, 1 quart is $4!!   And I don't drink it, so there's no telling when I would use the rest of it.

@CamilleP

[SharkE]

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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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We just buy the thin cut chops and have them cut our steaks 1/2 to 1 in thick. Chops, won't take as long to fry and lot more tender. I pressure cook most everything meat wise.

You have to down here in Tx. meat is tough as shoe leather. Roasts, brisket, steaks, pork roasts, etc.   They don't feed their cows grain just let out on that dry grass makes for one tough steak. LOL

[SharkE]

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@software wrote:

I planned to do that the last time I fixed pork, until I saw the price of buttermilk, 1 quart is $4!!   And I don't drink it, so there's no telling when I would use the rest of it.

@CamilleP

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I freeze mine and use in pancakes, other stuff that calls for one cup of buttermilk. get cheap containers from walmart and fill to one cup per container, freeze, you'll always have one cup when a recipe call for it.

I get 3 1/2 cups from a qt.

[CamilleP]

Software, you could always buy a family pack of chops and marinate, bread and bake them all, then freeze several servings for later meals, that would let you use all the buttermilk up at once.  That's what I do, since it's just DH and I and we are both retired.  The buttermilk marinade works just as well on chicken breasts, and keeps them from being dry when being baked, too.  Those I bread with almond flour and poultry seasoning, and they turn out amazingly moist and tasty.