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Old 12-05-2014, 09:26 AM   #1
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How do you cook your pork chops?

I have some bone in center cut pork chops that I want to prepare for tonight's dinner. How do you cook chops so that they are fully cooked, yet not dry. Any tips will be appreciated.


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Old 12-05-2014, 09:42 AM   #2
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That's a good cut of meat but lean so it can dry out if over cooked.

When I cook pork chops, I brine them first.

Dissolve 1/4 cup of salt and 2 tb of sugar (or brown sugar) in a quart of water. place the chops in the brine and refrigerate for a couple of hours. Rinse, dry and cook.

Lean cuts like these chops need fast, high heat cooking. Grilling, broiling or pan frying.

Pork is done when the internal temperature reaches 145F. Cooking them more than that will result in dried out pork. The brining helps slow down the drying out process but not for long.

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Old 12-05-2014, 09:47 AM   #3
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I've had a problem with chops being too dry and tasteless.

My solution was to simmer them in a pan of gravy, low and slow, turning the chops every 15 minutes for about an hour.

The chops are tender and delicious and the gravy is awesome.

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Old 12-05-2014, 09:56 AM   #4
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Pork chops should not be over cooked, unless it is your intention to cook them for a very long time. Pork is as safe as beef today and can be cooked medium, as it should be.

Your pork chops can be seasoned and fried in olive oil for just a few minutes per side depending on thickness.
Do not over cook. Allow the chops to rest as you would a steak. You could saute some onions and peppers in the same pan to top them with.
You can also make a quick sauce while they sit.
They will be tender and juicy if you do not over cook them and allow them to rest for a little bit before serving.
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Old 12-05-2014, 10:23 AM   #5
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I fry them quick or bake them in the oven.

If I bake them I usually coat them with oil or prepared mustard and dip them into a coating made using equal parts of breadcrumbs and grated Romano cheese with a few shakes of whatever herbs and spices sound good. Things like onion powder, poultry seasoning, garlic powder, cayenne pepper etc... Then I put them on a greased cookie sheet and bake them in a 425 degree oven for 30 to 35 minutes, depending on the thickness of the chops

You could also make up some bread stuffing, brown the chops on both sides, put them on a baking sheet and top with a scoop of stuffing, bake in a hot oven until the stuffing is heated through and the chops are done.

Similar to Z's method, brown the chops and simmer in barbeque sauce, serve over rice.
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Old 12-05-2014, 10:27 AM   #6
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Thanks everyone.
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Old 12-05-2014, 10:30 AM   #7
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Brine them, then sear and blast in hot oven.

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Old 12-05-2014, 10:38 AM   #8
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I like to brown chops, then simmer covered in either gravy (any kind, even mushroom soup) and onions, or sauerkraut (either Bavarian sweet or sour) with onions and maybe apples, until tender.
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Old 12-05-2014, 10:42 AM   #9
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Pork chops are even a greater problem for home cooks than beef steaks. Both must be bought very thick, a inch of more. Home cook tops just can't provide enough heat to brown them without overcooking the inside.

Pork chops are worse. They are leaner. They overcook just as readily, but they get very dry when it happens. So I like to sear them in a very hot pan and then bring the temperature down low and add liquid, effectively braising them.

And, because it's a more sensitive meat, temperature has to be monitored internally. The old 160-degree rule for pork is doubly silly. It never had to be that high, even when parasites were a risk. Far lower temperatures killed them. And it produced multiple generations who never experienced pork cooked medium or less. 140F is about the maximum to let it go to, and it's worth experimenting with lower temperatures, to see how you really like your pork. Pink is just fine. Rare white meat is not going to be popular with many people.

I think it's worth adding for people who really, really like pork, that it maybe possible to find local pork that, because of how they are raised or because of their strain are marbled more like beef.
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Old 12-05-2014, 10:59 AM   #10
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I like to do my them hot and fast, preferably over a charcoal grill.
My wife likes to simmer them in a pan with sauce but they frequently turn out dry....
She thinks my chops are too "rare" for her for taste so I usually have to destroy her's on the grill as i do with her beef steaks.

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