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Old 08-03-2011, 10:30 AM   #1
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Pork chop too tough and dry

I made some pork chop and spinach this morning. the pork chop was nicely browned, however it was very dry and tough. What can I do to make pan-fried pork chop tender and juicy?

the only thing i can think of is to keep the lid on when cooking. is there any other way?

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Old 08-03-2011, 10:36 AM   #2
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Brine your pork for an hour before cooking. Tender and juicy every time!
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Old 08-03-2011, 10:37 AM   #3
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The reason it is dry and tough is because it was overcooked. Cook it less next time and you should be fine. Try lowering the heat or cooking for less time or both. Brining pork is a great way to get some wiggle room too. That will give you a more tender juicier chop even if you overcook it a bit.
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Old 08-03-2011, 10:37 AM   #4
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Dry and tough = overcooked.

You could consider brining pork chops to lock in moisture and provide a little flavor. But most of all, do not overcook. NEVER cut a piece of meat to see if it's done. That allows the internal juices to run out. If you have an instant read thermometer, cook the pork to an internal temperature of 145 F. That's all it takes. Remove the chops to a plate and let them rest for 5-10 minutes before cutting.
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Old 08-03-2011, 10:39 AM   #5
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Hahahaha!!! All three posts within one minute, all the same answers! *highfive*
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Old 08-03-2011, 10:39 AM   #6
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I agree.

You definitely overcooked it. And brining is great for pork.
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Old 08-03-2011, 11:07 AM   #7
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is it true that pork tenderloin doesn't brown as easily as pork chop?

anybody notices this?
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Old 08-03-2011, 11:15 AM   #8
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Quote:
Originally Posted by panzerfaust0 View Post
is it true that pork tenderloin doesn't brown as easily as pork chop?

anybody notices this?
Try adding a little butter and perhaps some lemon juice towards the end of the frying of your tenderloin.
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Old 08-03-2011, 11:20 AM   #9
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Quote:
Originally Posted by panzerfaust0 View Post
is it true that pork tenderloin doesn't brown as easily as pork chop?

anybody notices this?
Pork tenderloin browns just as easily as a pork chop. Be sure your meat is has been dried off. Wet meat steams rather than browns.

Yes, your pork chop was cooked too long. I cook mine to only 140 (degrees F.) It will continue to cook as you let it rest 5-10 minutes before serving.
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Old 08-03-2011, 11:51 AM   #10
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Barely brown the pork chops on both sides, remove from the pan, wipe out the pan with paper towels, pour in one can of Bush's Homestyle beans, add the pork chops, add one bean can of water, and simmer on medium until a thick sauce is formed. My mother said no one could ever make a tough pork chop using this method.
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