How Do You Like To Do Pork Chops?

ECBG · ‎01-08-2011

My go to is pork loin chops. We usually grill pork chops. I always liked them browned then baked with garlic and mushroom soup and 1/2 can of water.

I know I could do stir fry, but I am not that fond of pork chops.

simplyfriends · ‎12-24-2010

@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.

ECBG · ‎01-08-2011

@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.

@simplyfriends

I have done that but we always need a green vegetable.

Effie54 · ‎09-08-2010

This is a great topic. I don't know why, but I've never made a pork chop that had a good consistency. They always came out like shoe leather. No matter how I panseared them, and cook them in a soupy broth, or in a crockpot, baking them, or even on the grill. I don't know what I'm doing wrong. But I did see one poster who said to keep them at room temperature. Maybe that's where I'm going wrong. What's the secret to a pork chop that is fork tender?

Gabidog · ‎04-21-2010

Smear with Mayo, dip in Italian bread crumbs, pan fry....yum!

Foxxee · ‎10-03-2014

Pork loin, too.

We are plain eaters, nothing on top of our meat. I put the chops in the oven, and bake until done and browned.

Served with mashed or baked sweet potatoes with a salad, and another vegetable.

ECBG · ‎01-08-2011

@Effie54 wrote:
This is a great topic. I don't know why, but I've never made a pork chop that had a good consistency. They always came out like shoe leather. No matter how I panseared them, and cook them in a soupy broth, or in a crockpot, baking them, or even on the grill. I don't know what I'm doing wrong. But I did see one poster who said to keep them at room temperature. Maybe that's where I'm going wrong. What's the secret to a pork chop that is fork tender?

@Effie54

High heat=tough meat always. Just barely brown (or don't) the chops before the crock pot.

PA Mom-mom · ‎05-27-2015

@ECBG My favorite way is to brine them in a salt brine for 24 hours and then rinse and pat dry and rub with with our favorite pork BBQ rub, and then grill them.

Second favorite is to bread and fry and bake them in sauerkraut.

I also like to buy thin sliced pork chops, pound them, bread them and make schnitzel. Can't do it like they do in Austria, but pretty close.

Carmie · ‎10-25-2010

I made pork chops last night my husbands favorite way. I seared them in a pan with chopped onions and bell peppers with garlic and a little salt. Then I added canned crushed tomatoes and rice, I cooked separately, and seasoned them with fresh basil.

I added a little water and placed a lid on the pan and simmered them so the chops got tender and the basil released its great flavor.

Effie54 · ‎09-08-2010

@ECBG wrote:
@Effie54 wrote:
This is a great topic. I don't know why, but I've never made a pork chop that had a good consistency. They always came out like shoe leather. No matter how I panseared them, and cook them in a soupy broth, or in a crockpot, baking them, or even on the grill. I don't know what I'm doing wrong. But I did see one poster who said to keep them at room temperature. Maybe that's where I'm going wrong. What's the secret to a pork chop that is fork tender?
@Effie54

High heat=tough meat always. Just barely brown (or don't) the chops before the crock pot.

I did that and they were still.......tough! Oh man, they were hard to chew.