Originally Posted by babetoo
with the exception of pork roast or tenderloin, i have big troubles with pork, chops or whatever. no matter what i do they are dry,.any ideas or suggestions would be welcome
Pork has been bred in recent years to be very low in fat (read low in juiciness) so dry pork chops are pretty normal.
To have juicy pork chops, I use 1/2 to 3/4 inch thick rib chops.
You need to cook them only until the center is 140 degrees, then tent and let rest for 5 minutes while the temp will rise to 145 degrees.
Most importantly, you need to cook over medium heat (not higher) and start with the chops in a cold pan. It helps to add about 1/8 tsp of sugar to the first side along with salt and pepper to help browning. They will only cook from 7-9 minutes on the first side and until 140 degrees in the center on the second.(probably only about 6 more minutes)
This will produce a juicy pork chop.