I bought some lovely, thick, boneless, pork loin chops. I seared both sides and then put them in a 350 degree oven to finish cooking, just to light pink color when cut.
They were tough as nails. What did I do wrong and how can I make pork chops that are tender.
Thanks
Go AZ - said
December 23 2010 @ 05:12
I usually pan fry mine covered in onions, but not real thick ones. Try this site:
http://bbq.about.com/od/pork/a/aa120697.htm
Chetak. - said
December 23 2010 @ 05:12
You haven’t given any timing or thickness, so I can only guess they were undercooked.
I would allow 5-6 minutes per side on a medium high heat, and then check with a skewer.
Dowlinggram - said
December 23 2010 @ 05:12
I do them in the pan with a lid. I sear them just like you did and then I add a little water to the pan–only enough to put a little moisture in the pan–the bottom won’t be completely covered. Then turn down the heat to medium low and put the lid on. I watch the pan that it doesn’t boil completely dry, but usually I can leave them alone or maybe turn the chops once. If you want onions lay rings of them on top of the chops. By the time the chops are done the water will have mostly boiled away. Remove the chops and brown the onions. With that little water the chops are not boiled but taste fried and are fork tender. The problem with doing them with no moisture is that the moisture in the chops is leached out and then the chops are tough
Allen - said
December 23 2010 @ 05:12
I do mine in the oven with cream of mushroom soup and onions, couple hours and they just melt! And you have a gravy for you potatoes. this is very popular with the crowd of 30 I cook for.
J I H - said
December 23 2010 @ 05:12
I put them in my slow cooker for a few hours, or I casserole them on a low heat.they melt in the mouth.
Robert S - said
December 23 2010 @ 05:12
After searing, they should be cooked at low temperature in moisture.
You should put them in a covered dish with some liquid, such as apple juice.
muffinisis - said
December 23 2010 @ 05:12
personally, i grill them not on full grill, takes about 15 minutes, turn once half way through stick a fork in to say how well they are cooked, served with new potatoes which should be cooked at simmering from the point at which the grill sizzles, apple sauce and peas. cooking them too fast does make them tough, its slowly makes the difference
Sam - said
December 23 2010 @ 05:12
slow cooking them will make them tender.
JennyP - said
December 23 2010 @ 05:12
I actually prefer the regular cut pork chops with the bone-in, instead of the thick ones. If I use the thick ones, I generally stuff them and serve them with a sauce of sorts. My experience in cooking and eating the thick chops is that they tend to dry out. However, if you’re a big fan of them, here are some ideas that might make them less tough and more tasty:
1. Marinate overnight in Italian dressing. Yes, this is tried and true for chicken, but I’ve done it with pork chops and they turn out very moist and flavorful.
2. Get a good meat thermometer. Insert into the thickest part of the chop, but not against the bone if you get them with bones. You’re good to go when it reads 165 degrees.
3. Over-cooking kills pork chops. My mom was of the generation that you had to cook them to death to avoid getting trichonosis and I swear, you could have worn them for shoes!
4. Sear chops on the outside, then braise in wine in the oven for the remainder of the cooking time.
Good luck!