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Originally Posted by Chasing Hawk
(Post 7804024)
Curious as to what setting and or time this is? "cook25526"
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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. |
QVC has a 45-blade one on sale now for $16.47
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How long and ar what temp?
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Originally Posted by QuiltE
(Post 7803246)
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! |
Originally Posted by Pete
(Post 7804931)
What oven temp and for how long?
Your "first" query was post #37. My reply was #39. |
Thanks..making tonight
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Having a pork chop, browned, then simmered with a sliced leek and shitake mushrooms.
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Originally Posted by feline fanatic
(Post 7804446)
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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Originally Posted by Pete
(Post 7805064)
Thanks..making tonight
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1. Brown chops in a deep skillet, season with salt and pepper. Turn heat down to simmer and
add a can of diced tomatoes, a chopped onion and fresh green beans on top. Cover and simmer for about 30 to 45 minutes checking frequently to maintain liquid level. Serve with rice or noodles. 2. Slice a small onion and place into the bottom of a crock pot. Lay pork chops on top. Scrub and slice potatoes and layer on top of chops. Pour a can of Cream of Chicken (or mushroom) Soup over top and add a half can of white wine. On top of all pour a bag of frozen peas. Cover and cook on High for 4 hours or on Low for 6 hours. |
I was wondering why my pork chops have been so tough when years ago I never had a problem. I thought it was just my imagination and I must be doing something wrong. At least now I know the answer. Thanks everyone!
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The last ones I made were tough also everything is getting worse.
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I bread mine with Kentucky Kernel ( in the drakes fry mix area of the store ) I brown them then wrap in foil with about a tbl. spoon of water . Completely seal the foil . Bake 35 minutes at 350 degree unfold foil bake another 10 minutes uncovered to get crispy on the outside again .
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Pork Chops
Sounds good. Will be trying it before long.
Thanks, Mariah |
I fry pork chops in a hot skillet with a little bit of oil until browned on both sides. Then I add a little chicken stock and cover. Simmer for about 4 minutes then uncover and let the stock evaporate. The chops will get a golden brown glaze as you turn them. You can add onions to the stock for smothered, caramelized onions. Now I'm hungry.
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