Pork Chops

[Jamjar74]

Does anyone have any tips for cooking Port Chops so they are tender and moist. Mine always seems to be tough and dry.

Thank you

[Birdfeeder]

Try placing them in a casserole on a bed of sliced onions, place sliced Bramley apples on top, season then pour over enough dry cider to just cover. Bake at 150 degrees for about 1 hour. Thicken juuices if preferrred with a little corn flour and water when cooked.

[EcclesCake]

How do you want them cooked? Griddled, braised etc?

What is your usual technique?

[black_cat51]

whats the difference between grilled and braised?

[Jamjar74]

Normally I grill them quite slowly, medium to high heat.

[anneasquith]

slow in the oven,

[Peaspeculiars]

I always do a marinade on mine: Soy, Honey and wholegrain mustard (leave in the fridge for a couple of hours)
Before you cook them, leave them out of the fridge to reach room temperature, then pan fry on medium/ low in a little oil. It's how my mum always used to do them and they never seem to go dry.

[Birdfeeder]

That sounds good I will certainly give it a try.

[nungate]

Take a piece of tinfoil, put your pork chops on it, season, top them with a mix of a chopped apple and onion, pour a little Apple juice or cider over the top seal the foil a oven cook until ready.

[LyndaB]

If you grill them slowly, that is why they turn out dry. I fry mine in a little oil over a fairly high heat for about 3-4 mins each side, then leave them to rest in a warm (not not) oven for a further 5 mins. They are usually just right - in fact, that's what we've had tonight, accompanied by mashed potatoes, apple sauce and cauliflower cheese.

[overthetop]

Jamjar, I do like a grilled pork chop. I think you are perhaps over cooking them. I usually have loin chops, not too thick and no bone. Grill on slightly higher than medium heat, but not high, cook for 4 mins and turn. Another 4 mins, then test to see if any blood is still coming out. If so continue for another minute or so. Over cooking is usually the reason meat is tough and dry.

[hammerman]

Sounds like you're over cooking them

[EcclesCake]

I think the only things that gets grilled in this house are cheese on toast and crumpets.

I cook all steaks in a hot frying pan or griddle pan if I want fancy stripes.

I just heat up my pan and add my seasoned and depending on the cut lightly oiled steak/chop.

You can see how far the heat has penetrated by looking at the edge of the chop.

Once you have got a third of the way through for a pork chop, turn over, let a third change in colour again and then leave to rest on a warmed plate covered in foil.

[Lucycurlytail]

I often just use a tin/can of condensed cream of mushroom soup and tip over either pork chops or cut up chicken, and simmer for half an hour or more in frypan with lid on top of stove; or in slow cooker. Don't add any water.... for last ten minutes or so, take off the lid so the liquid gets thicker. You should end up with moist meat and a "sauce." Pork tenderloin is more expensive than pork chops but by the time you take off the fat and bone, the cost is about the same and tenderloin is, well, tender!