Recipes

[Tinkrbl44]

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@Zhills wrote:

Seems my pork chops are always tougher than I enjoy!

How do you get your pork chops tender?

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@Zhills 

I've read that people end up with tough pork chops if the cutlets are too thin.   The chops you start with should be THICK.    

[vermint]

We only buy thick pork chops (when they are on sale), and DH grills them on his Big Green Egg. Perfect every time!

[shoekitty]

I don't eat meat, but I have heard you need the fat in them. @Zhills The "new pork". Is a whiter meat, made to be leaner.  Most fed with corn instead of other things.  You have a whiter, leaner chop, but not as juicy.   When I ate meat, pork was a favorite.  But that was in the late 80's.  It was marbled.  Maybe go to butcher in a specialty market and ask. Sometimes if you buy the whole part and cut them it is better my friend says. Keeps juices and blood in the meat until you cook. I do remember my favorite was country style pork chops. We marinated in teriyaki marinate for 2 days and bbqed. 

[Sooner]

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@RedTop wrote:

Sometimes the pork is just old and nothing you do will result in a tender, juicy bite!  After several disappointing packs of pork chops, I have stopped buying bone in chops and only buy thin cut boneless pork cutlets.  They are great when I'm in the mood for a pork chop biscuit!  

IGA has pork tenderloin on special this week, so I will buy a whole one to cut into cutlets and roasts.  

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@RedTop That is what we do with the pork tenderloin.  Either slice and cook (can slice thicker and pound out a little), or take slices off the cookes ones.  They are so tender and good and easy easy to cook.  We keep one or two wrappers of them in the freezer.  Pretty quick to thaw too.  

[Desertdi]

If you are frying them...at the last minute, add a VERY small amount of water to the pan, and cover the pan with a lid quickly.

This only takes a couple seconds to lightly "steam" them.

[jannabelle1]

Cook them in a Crock Pot/slow cooker. Place a couple of boneless pork chops on sliced onions or sprinkle with a half package of dry onion soup mix, cover with a cream soup or sauce (like bbq) and cook on low for 3 1/2 to 4 hours. Or, cook on high for an hour and then switch to low for a couple of hours. Fork tender every time.

[sabatini]

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@shoekitty wrote:

I don't eat meat, but I have heard you need the fat in them. @Zhills The "new pork". Is a whiter meat, made to be leaner.  Most fed with corn instead of other things.  You have a whiter, leaner chop, but not as juicy.   When I ate meat, pork was a favorite.  But that was in the late 80's.  It was marbled.  Maybe go to butcher in a specialty market and ask. Sometimes if you buy the whole part and cut them it is better my friend says. Keeps juices and blood in the meat until you cook. I do remember my favorite was country style pork chops. We marinated in teriyaki marinate for 2 days and bbqed. 

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@shoekitty, back in the 80's, I remember when pork was proclaimed as "Pork. The Other White Meat." because the pork industry wanted to compete with chicken's popularity among the fat conscious.

My mom swore that they bred all the flavor out of it once pork became leaner.

Anyway, for succulent pork, IMHO you just have to splurge once in awhile for real honest to goodness old fashioned pork.

I've had success w/ the Heritage Pork brand.

[shoekitty]

@sabatini   yes, that's what happened, I remember it was late 80's, cause I still had the "old pork" when I was eating it.  A lot had to do with the way they farmed pigs,  they fed them better, didn't keep them in cellars or pits...but they also gmo'd them in way to breed them to have leaner meat, and also they fed them a different diet, not he old slop type food some of the pork I see my daughter grill, doesn't even sizzle or spit like it used to if you broiled or fried it, not the fat in it. I have noticed that with chickens, since they bread them to be bigger berated, more white meat, the thighs aren't as dark as they once were. They are if you buy organic, non gmo, md heritage because the farming practices are kinder, but not as strict as new commercial chickens

[JeanLouiseFinch]

I buy the thick cut boneless loin chops at Costco.  I take them from the fridge about 30 minutes ahead of time, pat dry with a paper towel, give a quick spray of avocado oil, and season both sides with my homemade dry rub. Preheat the Ninja Foodie XL and grill when ready.  Cook thoroughly but don't overcook. Love them!  Pork nowadays can be a teenie tiny bit pink and is still safe.  It's not like years ago when they had to be completely white inside.  Overcooking makes them dry and harder to chew.  

[wagirl]

Cooking pork correctly escapes me--always ends up dried out, especially chops. I can cook a tenderloin ok--I use the airfryer for that, but chops??? NOPE!! There was  1 time--that I cooked chops to perfection--only once--then I sauteed them and put them in the oven to finish. Was pretty darn good. Tried that procedure again and huge, big flop!!!