Kitchen

[RedTop]

I was always taught that dark colored pork came from an older hog, and to expect tough meat.  

Pork is a very solid textured meat, so the thicker it is, the chewier it will be.   At 67, I have never eaten pork that has that "melt in your mouth" texture, nor do I expect to.  

[We rescue cats]

I dredge in seasoned flour, do an egg batch, breading (in our case it is nutcrumbs or ground porkrinds, brown and then bake them with a bit of chicken broth. They are awlays tender. 

Not too long ago there was a post about airfrying them and I did that, they were GREAT!!!

[drizzellla]

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@simplyfriends wrote:

@ECBG   oh that is the way I always liked them. Pan seared (chops need to be room temp) and then add cream of mushroom soup diluted with alittle water and served with mashed potatoes and applesauce. It was a family favorite. 

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I never tried that. That sounds good. Will have to buy some pork chops.

[ECBG]

@In-x-s @Effie54 

If you are getting dry , tough meat, you're more than likely using too high heat and cooking too long.

Pork is tender and shouldn't be cooked over 325 degrees.

The most tender is a pork loin roast.

Searing only takes a second with pork chops.  Use tongs to turn.  If the meat is pierced, it loses moisture.

There are some good videos on youtube.

[ALRATIBA]

Addendum to prior reply:

Wide egg noodles (with lots of butter) can be substituted for the boiled potatoes.

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@ALRATIBA wrote:

It's been a while since I made them .... but with beer, sauerkraut and apples.

Brown the chops, add sauerkraut, peeled cut up apple and a can of beer.

Let it simmer until it looks like it's done.  

Serve with boiled potatoes.

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[Effie54]

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@ECBG wrote:

@In-x-s @Effie54 

If you are getting dry , tough meat, you're more than likely using too high heat and cooking too long.

Pork is tender and shouldn't be cooked over 325 degrees.

The most tender is a pork loin roast.

Searing only takes a second with pork chops.  Use tongs to turn.  If the meat is pierced, it loses moisture.

There are some good videos on youtube.

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Ohhhh there's the problem! Yup, I cooked them at 400 degrees. I didn't realize pork should be cooked at a lower temperature. Thank you so much for the helpful tip. That saves me a lot of work and trying to think of what to make for supper all the time. 

[jannabelle1]

For fork tender every time, we like them in the slow cooker. No browning. Dilute a can of cream of mushroom soup with 1/3 cup water. Put a little soup on the bottom the crock pot. Arrange the pork chops on top of the soup. Season with pepper and seasoned salt; sprinkle with 1/2 package of dry Lipton onion soup. Pour remaining mushroom soup over top. Set slow cooker on high for 1 hour and then down to low for about 3 hours. Serve gravy over mashed potatoes. Fork tender. OR

Brown pork chops in a little oil/butter. Transfer to casserole dish. Add a can of drained mushrooms and sliced onions around and over the pork chops. Season with s/p, garlic powder or minced garlic and seasoned salt. Pour 1/3 cup water around edge of casserole. Bake covered for 1 hour at 350 degrees or until tender. I do not use thick pork chops for this recipe....

[shoptilyadropagain]

I've heard they are good in the air fryer but I've never made them. My favorite way is to make pizza pork chops in the crock pot. Just throw pork chops as much onion as you want and as much pizza sauce as you want and a tiny bit of water. The idea for pizza pork chops came from a poster here on the boards many many years ago. She suggested having orzo as a side. That's what I do and put some of the pizza sauce and onion mixture on top along with some shredded cheese.

[AuntG]

Baked or slow cooked in a mushroom gravy. When I was growing up, they were often fried in an electric frying pan.

[Sweetbay magnolia]

Cast iron skillet, seared quickly on both sides and then heat turned down.

At the end I cover and let the pan cool and finish cooking.

I usually serve them with gravy of some sort and slice them thinly prior to serving.  I've julienned them and dropped them in soup and that's good, too.

Wegmans has excellent pork loins for $2.49/lb.

Geez I should go down there tomorrow and get some before they go up in price!

As a kid we always poured Campbells tomato soup on them and baked.  I do that sometimes, but in the slow cooker.  Good combo.  Pretty tender if you get the cooking time right.