Pork Chop problems
04-14-2017, 09:46 AM
#41
Power Poster
Join Date: May 2009
Location: NY
Posts: 10,590
Originally Posted by Chasing Hawk
Curious as to what setting and or time this is? "cook25526"
04-14-2017, 11:22 AM
#42
Super Member
Join Date: Sep 2010
Location: California, USA
Posts: 1,318
I have two suggestions:
America's Test Kitchens says you can brine your pork chops in a little bit of baking soda and water to help tenderize the pork chops. Then you rinse them off and cook as usual. If you look on their website they will have the exact instructions.
Secondly, and what I use most often is a Jaccard Meat Tenderizer. I saw this tip in an article on how the steak restaurants make their steaks so tender. I purchased one about ten years ago and I am really glad I did. This tenderizer has 48 stainless steel blades in it and you can use it on your beef, chicken and any other meat that needs tenderizing. Here is where you can get one:
https://www.amazon.com/Jaccard-20034...eat+tenderizer
It is well worth the money. You will never have a tough pork chop ever again.
America's Test Kitchens says you can brine your pork chops in a little bit of baking soda and water to help tenderize the pork chops. Then you rinse them off and cook as usual. If you look on their website they will have the exact instructions.
Secondly, and what I use most often is a Jaccard Meat Tenderizer. I saw this tip in an article on how the steak restaurants make their steaks so tender. I purchased one about ten years ago and I am really glad I did. This tenderizer has 48 stainless steel blades in it and you can use it on your beef, chicken and any other meat that needs tenderizing. Here is where you can get one:
https://www.amazon.com/Jaccard-20034...eat+tenderizer
It is well worth the money. You will never have a tough pork chop ever again.
04-15-2017, 05:47 AM
#45
Senior Member
Join Date: Mar 2010
Location: Somewhere inTexas
Posts: 968
Originally Posted by QuiltE
Tough usually means you are cooking it too fast, and too high of heat.
If on stovetop, sear first, then lower the heat and cook slowly, with liquid.
Another way that I do pork chops, that are juicy, tender and oh-so easy .....
Lay uncooked chops in a flat baking pan.
Top with sliced potatoes, as you would for scalloped potatoes.
Include sliced onions and/or carrots to your choosing.
Add melted butter and season as desired.
Pour in milk.
Top with foil .... and bake.
Now, the best part .......... go to the sewing room while it bakes!
The foil topping will keep the moisture in there and help tenderize the chops as they cook.
Remove the foil at the end, and let the milk cook off.
The starch of the potatoes will help thicken the milk, to be more like scalloped potatoes.
This is my easy-no-fail and most favoured pork chop method!
If on stovetop, sear first, then lower the heat and cook slowly, with liquid.
Another way that I do pork chops, that are juicy, tender and oh-so easy .....
Lay uncooked chops in a flat baking pan.
Top with sliced potatoes, as you would for scalloped potatoes.
Include sliced onions and/or carrots to your choosing.
Add melted butter and season as desired.
Pour in milk.
Top with foil .... and bake.
Now, the best part .......... go to the sewing room while it bakes!
The foil topping will keep the moisture in there and help tenderize the chops as they cook.
Remove the foil at the end, and let the milk cook off.
The starch of the potatoes will help thicken the milk, to be more like scalloped potatoes.
This is my easy-no-fail and most favoured pork chop method!
04-15-2017, 01:54 PM
#49
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,268
Originally Posted by feline fanatic
LOL, Chasing Hawk. Cook25526 is another member's name who responded to this thread. Labellady was saying she cooks them the same way the member "Cook25526" does. hehehehe
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