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Old 08-03-2016, 04:08 PM   #1
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Question Best Way to Cook Pork Loin Boneless Chops?

They are about 3/4" thick.

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Old 08-03-2016, 04:15 PM   #2
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There are lots of ways; there is no single best way. Do you want to cook them whole, or in pieces, like kebabs? Grilled, broiled, pan-fried, stir-fried, baked? Chinese, Mexican, Greek, Italian, Thai?

Give us an idea of your preferences and other ingredients you have and we can help you better.
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Old 08-03-2016, 04:19 PM   #3
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That's a very lean cut of pork and would benefit greatly from a quick brine. 30-60 minutes should be enough.

Then you can pan fry or grill them to an internal temperature of 145F.
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Old 08-03-2016, 05:10 PM   #4
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Yes, I agree, the most important thing to do first is brine them, 4 cups of water with 1/4 cup Kosher salt.
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Old 08-03-2016, 07:21 PM   #5
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Me too on the brine, though I usually add some garlic, a little bit of something sweet like brown sugar, molasses or maple syrup, and beer or apple cider, hard or not, for part of the liquid.
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Old 08-03-2016, 08:14 PM   #6
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I hope these chops weren't for tonight's dinner.
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Old 08-04-2016, 12:41 AM   #7
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I've said it before, and I'll say it again, I brine all pork chops before they are wrapped for the freezer. It makes life simple...well maybe not, but the idea is there.
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Old 08-05-2016, 12:14 PM   #8
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Pork chops

I often stuff them with dried apricots, seasoned with cinnamon, sear them, and finish in the oven


IMO the most common problem with pork chops is overcooking.
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Old 08-05-2016, 12:24 PM   #9
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Quote:
Originally Posted by Bigjim68 View Post
...IMO the most common problem with pork chops is overcooking.


I agree. As with boneless skinless chicken breasts, super lean meats can dry out very quickly. So not over cooking is key. Brining gives you more of a margin for error.
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Old 01-10-2017, 07:48 PM   #10
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I hate to admit I'm not a fan of boneless chops, or really any chops but I'm cooking for others here. They like chops.

I think I've made the same mistake on my chicken breasts as I do on chops, I cook them until they 'look' good, but they get dry and over cooked. Now I often poach my chicken and measure the internal temperature to be sure it is done. Take it out and cool it immediately. I cut it up and add it to a casserole and it still stays nice and moist. It just isn't browned at all.

With chops, I want them to look a little browned on the outside. So first, tonight I'll brine them, then tomorrow, dry them well and get them to room temperature. Heat up the big double bottom pan with oil and butter, then quickly brown the outside of first side and measure the internal temp with a thermometer while browning the outside of the second side. Does that sound like a good plan?
I'll be serving them with sauerkraut and some leftovers (beans and spiced rice).

I need them to turn out 'delicious' because if they don't like them, then I'm stuck eating the chops and I'm not a fan of them.
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