Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / tenderizing pork chops
    Lost? Site Map

    tenderizing pork chops

    Mon Nov 26, 2012 11:09 pm
    Newbie "Fry Cook" Poster
    How do I get pork chops tender and not dried out?
    Mon Nov 26, 2012 11:32 pm Groupie
    Cook's Illustrated recommends the unusual step of placing bone-in chops (1/2 - 3/4" thick and about 7 ounces each) into a COLD pan, pressing the meat hard onto the metal. (Oil, salt and pepper on both sides, then 1/8 tsp sugar on one side of each chop to help them brown.) Place them over medium heat until lightly browned, 4-9 minutes. (If you don't hear a gentle sizzle after 2 minutes, turn the heat up to medium-high.) Flip, press down, cover and reduce to low (if you needed to turn the heat up, turn down only to medium-low). Cook 3-6 minutes, until the interior temp is 140F. The second side will barely brown. Transfer to a warm plate, tent with foil and rest 5 minutes.
    Tue Nov 27, 2012 9:04 am Groupie
    The important thing is to avoid overcooking them. People cook pork chops way too long. Trichinosis is no longer an issue, except in wild animals.
    Tue Nov 27, 2012 10:11 am Groupie
    Thick chops can be brined; which many people swear by. I have brined before and you do end up with a very tender chop; but I don't think that is always necessary.

    Overcooking as mentioned is the #1 cause.

    I prefer to pan sear my chops. Salt, pepper and a little garlic is all I use.

    I do like to season a good 45 minutes before and then let the chops rest so they are NOT cold before cooking.

    Thick chops I pan sear and then finish in the oven.

    But again, DO NOT overcook. You can also pan sear and then simmer in a broth or gravy until fork tender which is very good.

    And thick chops stuffed with your favorite 'stuffing' mix is excellent oven baked.

    I use some of my leftover turkey stuffing. Stuff the chop, season with salt and pepper, a little garlic and brush with olive oil. Bake at 350 for about 45-60 minutes, depending on how thick.
    Chicagoland Chef du Jour
    Tue Nov 27, 2012 2:28 pm Groupie
    The marinade in this recipe works very well.

    Brady Bunch Pork Chops
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites