Recipes

[nana59]

I've recently gone back to buying bone-in pork chops.  So much more moist and flavorful.  

[Big Joanie]

I was having trouble cooking in an aluminum pan so i looked

up what I might be doing wrong...

First the pan must be heated before you add anything ... then

the oil must be heated before you add the meat ....

[Big Joanie]

if you added the medalions before the oil was hot and had to wait

for it to heat up they were in the pan too long....

[Kachina624]

You cooked it at either too high a temperature or too fast, or both.  Meat, protein, is like an egg white.  It coagulates very rapidly and gets tough under high heat. 

[dex]

It would depend on how thin the slices are.I would high heat sear both sides for a minute and then lower temp to finish.You can get a meat thermometer if you want to be sure it is cooked to a safe temp but I go by feel.Firm like your forehead..well done,soft like your cheek..rare and semi firm like your chin equals medium well done.

[RedTop]

Sometimes when I buy a whole pork tenderloin, I will have the butcher cut half into two sizeable roasts, then slice the other half into boneless chops.   I ask for thicker sliced chops for dinner, but also request thin sliced chops to fry for breakfast.

I heat a nonstick skillet with about 3 drops of oil until it is very hot, sear the pork for 1 minute, flip for 10 seconds, add 1 tablespoon water, cover, and remove from the heat to steam.   The chop comes out perfect; not overlooked, or undercooked.   Essentially by the time you get a brown on these thin chops, they are done.   

[ECBG]

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@fthunt wrote:

I've given up on pork chops - too dry as you said.  So much fat has been eliminated for healthy eating.  I now buy country ribs with and without the bone.  Bake and they are moist and much better.

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I never have that problem and I use loin cut, not center cut that looks like a tea bone.  Loin also has the least fat.

[toria]

I have made fork tender pork chops by braising them low and slow for a long time.  They have to have some liquid in them.  Otherwise they turn out very tough.