Not something you want to hear, but the pork raised and sold today is bred to be too lean. Fat is what adds the flavor and tenderness (marbling) That is why I use pork steak so much now. Consumers think that fat is soooo bad! We raised pork years ago and it was so good. Miss it.
Originally Posted by
Marsh
I don't know what is wrong with me, but I can't cook a decent pork chop anymore. They all turn out tough. Do any of you have a way to cook chops that will be tender? Thanks in advance for any answers. Marcia