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Old 12-10-2012, 07:57 PM   #1
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Pork Chop Mess-Up! Help?

Okay, I made 4 smaller sized pork chops with cream of chicken soup with green beans. I put it in the oven at 350 for an hour and a half. Pulled it out and the meat was tough and rubbery. So I pulled all the meat off and shredded it. Then I put it in a pan with bbq sauce. Now it's on low. Does anyone think the pork will get more tender if I let it sit on low for awhile? I really had no idea what to do so that's what I resorted to. Any feedback will be appreciated!

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Old 12-10-2012, 08:20 PM   #2
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I'm so sorry dylansgirl, I think you should toss it and call it a bad day.
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Old 12-10-2012, 08:22 PM   #3
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It's been my experience that meat cooked slow and low in a sugary sauce (such as bbq sauce) dries out as the sugar absorbs moisture from the meat. You may be able to add water and thin the sauce, then let it simmer. It may turn into something like a sauced, pulled pork.

Next time, try this: Slice your chops into thin strips. Dust in seasoned flour (salt, pepper, Chinese 5-spice, garlic, onion, flour, maybe a little red pepper, or chili powder in place of the 5-spice), then dip in egg wash. Heat oil to 345'F. Place strips into the pan, but without crowding. Cook until the coating just starts to brown. Remove from the oil and drain. When all of the meat is finished cooking, serve with rice, potatoes, noodles, or whatever you like. Add bbq sauce at the plate, or fold into the pork just before serving. Guaranteed tender. melt-in-your-mouth tender.

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Old 12-10-2012, 08:43 PM   #4
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Quote:
Originally Posted by dylansgirl View Post
Okay, I made 4 smaller sized pork chops with cream of chicken soup with green beans. I put it in the oven at 350 for an hour and a half. Pulled it out and the meat was tough and rubbery. So I pulled all the meat off and shredded it. Then I put it in a pan with bbq sauce. Now it's on low. Does anyone think the pork will get more tender if I let it sit on low for awhile? I really had no idea what to do so that's what I resorted to. Any feedback will be appreciated!
I can't offer you any help on salvaging your pork chops, but I have made a similar dish on the stovetop and the pork was fall off the bone tender.
Some simple things, but ones you didn't mention:
Was the dish covered?
Did you add liquid besides the concentrated soup?

I think I'll have to make this again. I also add rice, which also means adding more liquid for the rice to absorb. I use milk
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Old 12-10-2012, 08:47 PM   #5
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I'm thinking dice up some onions, get out some sour cream and shredded cheese, and make tacos out of them. Throw on some salsa, maybe some jalapeno slices and black olives. Might be a bit chewy, but they should taste fine. Tostitos or other corn chips would work too, for nachos.
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Old 12-10-2012, 08:50 PM   #6
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Now that's a good idea! Turn them into tacos or fajitas. Shredded meat is pretty much shredded meat.
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Old 12-10-2012, 08:58 PM   #7
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Thanks Pac! Some of our favorite places in Mexico serve chewy pork. Finely minced fried pork chop with a schmeer of refried beans in a tortilla.
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Old 12-11-2012, 06:44 AM   #8
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Well for smaller-sized pork chops, you cooked them way too long. I wouldn't even cook 1 to 1-1/4 inch thick, bone-in chops that long.

We sometimes cook thin pork chops in scalloped potatos but I pre-cook the potatos so that the chops aren't in for more than 30-40 minutes at most. Even then, they are in between layers of sliced potatos and covered until all but the last 10 minutes or so just to brown the top of the potatos.

Tried a receipe for the first time from Paul Prudhomme for cajun stuffed pork chops recently. They were 1-1/4 to 1-1/2 inch thick, stuffed, and cooked for an hour (per recipe) and were too done, not horribly but still overdone. I was leery of the cooking time but generally will follow a recipe the first time I make it. Definitely a make again but cooking time will be cut down, starting checks with thermometer at 35-40 minutes.
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Old 12-11-2012, 08:23 AM   #9
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For good or ill, I hope I never have to buy thin pork chops again. IMHO, they are a waste of money. They dry out very quckly, can't stuff 'em like they oughta be, and sometimes there is more bone than meat. YMMV.
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Old 12-11-2012, 10:20 AM   #10
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As others have said, your chops were cooked way too long.Lately I've been buying 10-lb or so pork loin roasts and cutting my own chops and smaller roasts. That way, I get just what I want.
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