Pork Chop problems
04-13-2017, 01:56 PM
#31
Senior Member
Join Date: Apr 2011
Location: Leesburg, FL
Posts: 368
This recipe is the only one I use now. The pork chops are always fork tender, no matter how thick they are. Everyone loves them.
Salt and pepper pork chops and dredge in flour. Pat flour into chops to make sure it sticks.
Preheat extra virgin olive oil in a large skillet. Carefully place chops into skillet and brown on both sides. Remove from heat. Being very careful, add about 1/4 C water to the pan and cover. Place in a 350* oven for about 40 minutes.
Enjoy!
Salt and pepper pork chops and dredge in flour. Pat flour into chops to make sure it sticks.
Preheat extra virgin olive oil in a large skillet. Carefully place chops into skillet and brown on both sides. Remove from heat. Being very careful, add about 1/4 C water to the pan and cover. Place in a 350* oven for about 40 minutes.
Enjoy!
04-13-2017, 05:25 PM
#34
Member
Join Date: Oct 2011
Location: Western PA
Posts: 77
I had the same problem. I had thin pork chops and googled on how to cook so they weren't so tough. The reply was to soak them in milk or buttermilk. Website is www.food.com /recipe/milk-marinated-pork-chops-with-applesauce And it worked. The website also includes how to make applesauce if interested. In the south they us buttermilk and in other parts of the world they use yogart. Hope this helps.
04-13-2017, 07:38 PM
#35
Senior Member
Join Date: Feb 2011
Posts: 311
I do not know about anyone else but this is how I do my porkchops. Use a thick bottom heavy skillet , spray with a small amount if nonstick coating, heat on medium then turn on low. Sire porkchops, put salt and pepper on them, do this for 3 minutes. Turn over to other side and salt and pepper. Fry for 3 minutes with lid on skillet. Fry for 3 minutes and turn off skillet. Trim fat and serve. They always turn out juicy. Good luck.
04-14-2017, 04:13 AM
#36
Super Member
Join Date: Jan 2014
Location: Gaylord, MN
Posts: 3,940
As a farmer's wife, I may have an answer on the tough meat. Pigs are fed different than they used to be and fed to be ready for market in less time resulting in meat with less fat making the meat tougher. My favorite cut of pork is pork steak vs pork chops, wonderful on the grill too. Going lean is a good thing but there is a negative that goes with the lean meat.
04-14-2017, 05:15 AM
#37
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 .....
What oven temp and how long?
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 .....
What oven temp and how long?
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!
04-14-2017, 07:38 AM
#39
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,704
Originally Posted by Pete
What temp and how long?
It really is quite forgiving, re temperature, length of cooking, and ingredients.
And part of the reason why I like the method ... and results, so much.
A moderate temperature ... 325-350°F, or so.
I might even start it higher to get things heated up, then lower it to those temperatures.
Pretty much depends on what else I may be cooking at the same time.
How long, is determined more so by how many chops you are cooking, how large and thick they are, how much potatoes, carrots, onions, milk, etc. Generally, I would say about an hour ..... or so!
As mentioned, it is quite forgiving .....
...... just toss things, then ignore it by heading to the sewing room, while supper cooks for you!
04-14-2017, 09:43 AM
#40
Power Poster
Join Date: May 2009
Location: NY
Posts: 10,590
Originally Posted by Feather3
I haven't fried a pork chop in almost 30 years. I use a coating called "Oven Fry" for pork. The box is green. You can find it next to the Shake & Bake, usually same aisle as flour/sugar/etc. Takes 20-25 minutes in the oven (400 degrees). Thicker chops I do 25 minutes, do not flip during baking. Wet the chops with water, pour coating into a plastic bag, coat 1 chop at a time pressing it on until well coated on all sides, place on sprayed baking sheet & bake. Simple.
I also roast a veggie, on a different baking sheet/foil lined (drizzle a little olive oil/Salt/Pepper), at the same time. Chunked whatever veggie you like....sweet potatoes/peeled optional, cauliflower, asparagus, broccoli, etc. Roll veggies over at 15 minutes & continue to bake another 10 minutes or until tender. They will have browned areas.
If you don't want to use "Oven Fry" you can use seasoned bread crumbs. Either one seals in the moisture making them juicy & tender.
I also roast a veggie, on a different baking sheet/foil lined (drizzle a little olive oil/Salt/Pepper), at the same time. Chunked whatever veggie you like....sweet potatoes/peeled optional, cauliflower, asparagus, broccoli, etc. Roll veggies over at 15 minutes & continue to bake another 10 minutes or until tender. They will have browned areas.
If you don't want to use "Oven Fry" you can use seasoned bread crumbs. Either one seals in the moisture making them juicy & tender.
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