I just had the worst pork chops ever... what went wrong?

D

dawnnys

Well-known member
I butterflied a pork loin and spread a prepared stuffing (it was Stovetop, but the taste wasn't the problem). I then tied it closed, cut the loin into 1"-inch thick rounds, and baked them unconvered in a shallow pan for about 40 minutes at 325F. 'Tested the internal temperature(it was up to about 175F - I know, too high, but I was following directions that said to bake for 45 minutes), removed them from the oven, and let them sit for 10 minutes, covered with foil.

Dry, no taste, tough, and hard crust. What happened?! Newish oven, and it's accurate. It's times like these I just wanna put everything in my crockpot! Or eat chocolate!

 
Yes, Charlie and I just watched Sara Moulton making pork tornados

on Create TV and she recommends cooking whole pork to 140 degrees and letting rest to reach 145 degrees internal temperature (for 15 seconds I might add).

Ground pork however, should reach 155 degrees internal temperature for 15 seconds.

These temperatures are in accordance with my ServSafe Manager Certified training and are posted in kitchen tips. Here's the link to them here.

Oh, and here's her easy and delicious looking recipe at IMAGE link!

http://eat.at/swap/forum25/114_COOKING_REQUIREMENTS_FOR_SPECIFIC_FOOD

http://saramoulton.com/2010/09/pork-tournados-with-sage-and-prosciutto/

 
Sorry to hear about your chops Dawn. Considering you have a new oven, it might

take time to get used to it. I would just try to monitor the temperature a lot earlier to get the feel of your new oven. I know that when you take the time to test the temperature, you lose quite a bit of heat in the oven but better that than have your meat overcooked.

Don't dispair Dawn. You can always make it again.

 
Oh, I know that was way too high of a temp, but how long should it take for

them to reach 150? If you can't trust a recipe... ? I hate to keep making the same old thing all the time. 'Guess I should just adjust to what works. Thanks tho.

 
We've had it about a year; long enough to test it out. The oven temp is

accurate - it was the instructions that were bad :eek:( I have a thermometer in the oven, and it reads within 2 or 3 degrees to what I set it at. Thanks.

 
Dawn, it's times like this that make you want to consider a probe thermometer with a timer

Pat in NoCA (bless her heart) sent me one years ago. It has since died, but it was PERFECT for roasts or chicken. You stick the probe into the meat and the attached braided wire is thin enough that the oven door can be closed on it. The base sits outside the oven and you set the time EITHER for a specific length of time OR to go off when the probe hits a specific temperature. In this situation, you would set the time to go off at 140 or 145.

I even used it to make lemon curd, which shouldn't go above 170. I tried to use it when making candy, but it didn't seem to work for that situation.

Before buying one, read the reviews carefully. Some models were having early failures.

Good luck.

http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_3?ie=UTF8&qid=1292589796&sr=8-3

 
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