Originally Posted by blueheron
I never buy pork chops anymore because they always turn out tough. I would love to make some that are tender. Any suggestions?
On the back of the sauerkraut bag there was a recipe for pork chops and sauerkraut. You brown the chops and put them in a casserole with the kraut on top, cover and bake. I'm tempted to try them.
You have two basic choices for cooking pork chops, low and slow or hot and fast.
For low and slow, you would quickly brown the chops then slowly simmer them with sauerkraut (or brown gravy, etc.) for an extended period. This is similar to what you do for a stew or pot roast. The long slow cooking process tenderizes the meat.
Alternatively, cook the chops over high heat until done. Do not overcook. Overcooked pork chops will be tough and dry.
Pork chops are safely done when they reach an internal temperature of 137 F. Most people like them a little more done, so go to 145 to 150 F internal temperature. If you stop there, they will be moist and tender. If you cook them to a higher internal temperature, they will be dry and tough.