help with pork chops

[marsha-tbay]

I'm having pork chops for dinner tonight. They are always more tough than tender.

What tips can give me to finally have tender pork chops?

 

[gayr]

Marsha, Have you tried brining the pork chops. Sunset has a wonderful beer brined recipe. I'll ...

find it and link.

Edited to add link.

http://food.sunset.com/sunset/recipefinder.dyn?action=displayRecipe&recipe_id=10326258

 

[gayr]

Marsha, The link won't work do a search for "Beer-Brined Pork Chops with Onion Marmalade," and it ..

will come up.

 

[richard-in-cincy]

I cook very thick center cut boneless chops on my electric grill for 14 minutes

and they turn out seared and juicy inside but thoroughly cooked. I usually season with kosher salt, coarse black pepper, and sometimes, rosemary or thyme.

 

[georgiarose]

Do you use a contact grill (like George Forman) or an open one?

 

[richard-in-cincy]

Contact. Philips brand 4-in-1 (interchangeable grates with floating hinge, ribbed (like George's))

 

[georgiarose]

I season mine and bread with seasoned breadcrumbs or panko with

some grated parmesan mixed in, then bake in the oven at 425 degrees for about 15-20 minutes, depending on thickness. Sort of like a home made version of Shake and Bake, but way better. They always come out juicy.

 

[CathyZ]

Here is the deal about pork chops

Because America is so fat conscious the Pork Producers of America have worked hard to produce non-fatty pork so we all will buy more of it (the OTHER white meat, you know).

Marbled meat= tender. When that marbling doesn't exist you have tougher, drier meat. The only real way to get truly tender chops is to either braise them or cook them for a long period of time in a liquid.

I grill chops here. I look for thick chops, good quality. I marinate them and grill them to just pink in the center. They do stay fairly tender and juicy, not dry but they probably don't get to the degree of tenderness you are looking for.

 

[marsha-tbay]

Thanks for all your ideas. Cathy I've heard what you say. Last time I pounded with a mallet

and that helped.

I'll let you all know what I do today and if it makes them more tender.

(((((to all))))))

 

[marsha-tbay]

Maple brine for porch chops & roasts. Good reviews.

http://www.recipezaar.com/149579

 

[mimi]

Brining my pork chops, and getting really thick ones, made all the difference for me

This was a recent discovery after years of hating thin dried out pork chops. I tried a recipe from Steven Raichlen's How to Grill and suddenly pork chops are back on the menu again.

 

[marsha-tbay]

My chops came out very good, more tender, but not quite there. yet.

My husband drank all of his beer, so I didn't have it for a brine. I didn't have all night either.

So I marinated the chops in orange juice all afternoon. Then coated them in bread crumbs, mixed with orange zest and jalapeno butter spinkle. Then I sprinkled olive oil over top and put them in a 425 oven for about 25 minutes.

They were delicious and more tender than I've had before. However, not quite tender enough yet and not juicy enough yet. I suspect next time if I can marinate all night it definitely will be better.

Thanks for all your help.

 

[earnie]

Dark Malty Beer

For tender thick chops, I brown and then braise with a dark, malty, beer!

Earnie

 

[kpinky]

Best tip I know....don't overcook! Use a thermometer and cook to 145 or 150....

I have great luck with extra thick chops, bone-in. I grill them fairly quickly. Maybe 20 (?)minutes in a covered grill. Until they are just barely pink in the middle. They're very tender.