Pork Chop Help; Product Reviews & more
TGIF Friday May 6, 2011
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Happy Friday to you all!
OK, my title was a tease to get you here. I actually need help with lean pork chops. I have tried every which way to cook them & still have them moist & it never seems to work. I mostly make them by baking on a rack over a pan with a little water in it in my convection toaster oven. I usually marinate them in something first. I also do the stove top method in a pan. No matter how close I watch them & make sure not to over cook, they are still TOUGH! I even followed recipes online & it did not help.
PLEASE HELP ME! I don't really want to do the leave them in the pan on the stove top & simmer in liquid of some sort. I want to understand how to make them so they are still moist after cooking... HELP!!! Pass on your moist pork chop recipes for boneless chops - thank you!!!!
On to product reviews. I have a bunch that will be coming up & of course not all at one time but I did have a gift cert to CSN stores so I got a couple glass water bottles, a couple mats/rugs for the house & a frying pan of sorts. I also have a couple more things that I will keep mum for now!
I think you will enjoy the reviews though!
Random thought - did anyone see the Oprah show on the Freedom Riders? What an amazing show & amazing people!!!! Watching history & how things have changed & hearing these people's stories!!! There will be a special on PBS May 16. This is going to be on my WATCH list!!! Some more links from Oprah's site:
The documentary Freedom Riders, a production of AMERICAN EXPERIENCE, premieres on PBS on May 16, 2011. For more information, vi
sit PBS.org/FreedomRiders
More than 400 men and women participated in the Freedom Rides. See the complete roster
Raymond Arsenault's book Freedom Riders: 1961 and the Struggle for Racial Justice is available in stores now
Find out more about Stanley Nelson and the documentary Freedom Riders at FirelightMedia.org
creditHappy Friday to you all!
OK, my title was a tease to get you here. I actually need help with lean pork chops. I have tried every which way to cook them & still have them moist & it never seems to work. I mostly make them by baking on a rack over a pan with a little water in it in my convection toaster oven. I usually marinate them in something first. I also do the stove top method in a pan. No matter how close I watch them & make sure not to over cook, they are still TOUGH! I even followed recipes online & it did not help.
PLEASE HELP ME! I don't really want to do the leave them in the pan on the stove top & simmer in liquid of some sort. I want to understand how to make them so they are still moist after cooking... HELP!!! Pass on your moist pork chop recipes for boneless chops - thank you!!!!
On to product reviews. I have a bunch that will be coming up & of course not all at one time but I did have a gift cert to CSN stores so I got a couple glass water bottles, a couple mats/rugs for the house & a frying pan of sorts. I also have a couple more things that I will keep mum for now!
I think you will enjoy the reviews though!Random thought - did anyone see the Oprah show on the Freedom Riders? What an amazing show & amazing people!!!! Watching history & how things have changed & hearing these people's stories!!! There will be a special on PBS May 16. This is going to be on my WATCH list!!! Some more links from Oprah's site:
I am so thankful that my parents brought me up to be accepting of all people! Being Jewish, they understood what prejudice can do & I lived it first hand as a youth & even in high school & later on. Much to learn here!!!
Mother's Day - I will be doing a Sunday post to honor all moms - those that are in my life now & those that are no longer with me.
OK, pass on your thoughts about pork chops, product reviews, Freedom Riders & anything else you care to write about!
Posted by truth2beingfit at 5/5/2011 9:06 PM 
Categories: Food, Reviews, Causes, Recipes, Product Reviews, Acceptance, Inspiration
Tags: Freedom Riders Oprah CSN Stores pork chops product reviews water bottles Mothers Day Moms
Categories: Food, Reviews, Causes, Recipes, Product Reviews, Acceptance, Inspiration
Tags: Freedom Riders Oprah CSN Stores pork chops product reviews water bottles Mothers Day Moms
Not much for me to add here, but I love pork chops so share what you learn.
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Can't help you because I can't cook and I never developed a taste for pork in that form. Now some bacon or honey baked ham...
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Karen, pork is for hubby - I don't really care for it.... and I am not a cook thus this post!
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Sorry! Even before I was veg I was never one for pork. And I'm really not a great cook either way
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Sable, I am not a pork person either - for hubby! AND, Ia m a bad cook so that is why this post showed up!
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For pork, the thickness of the cut can make a huge difference in how moist they are. I like thicker cut chops, like 3/4 to an inch.
Then, don't overcook. You only need the internal temp to 140 as they coast up in temp when you take them out and let them rest. Which also is important. Don't cut into them right away out of the oven or the juice will run out and the rest of the chop will be dry.
Another suggestion? Try buying a whole pork loin. They are easier to keep juicy because of being a bigger cut of meat. Then you can can feast on the leftovers all week!
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Thx Lori! I am not the pork eater but hubby is... I usually by those thinner ones so this helps me because always looking for the temp to be higher internally. BUT I shall look for the whole pork loin next time - now you have to tell me how to cook that!
Your comment did not come to my email box but at least it made it to the site. GoDaddy is crazy!
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Brining works better for me than marinades. I use it for almost all the meat I cook. The salt in the water makes the meat cells "soak" up the water through osmosis. This extra water helps the meat stay moist and be more forgiving if you overcook.
Here's my recipe:
Make this in advance and keep on hand in fridge. Cold brine is optimum.
1/4 c salt per quart of water
(heat 1 cup of water, add the salt until dissolved, then add more water to make a quart).
To brine:
2 hours per pound of INDIVIDUAL piece
(= 1 hr per 1/2#)
(= 30 min per 1/4#) etc
example: if you have 4 pieces of meat that are 1/4# each, you only soak for 30 minutes because each individual piece is only 1/4#
Use a non-reactive container like glass. Cover meat with brine solution and soak for designated time in fridge. Remove and lightly rinse.
(also, I heard -- but haven't done it -- if you add sugar to the brine, it encourages browning during cooking)
Good luck!
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Thx Gina! I had read about this but the salt for one bothered me and I am sooooooooooooooo lazy when it comes to cooking!
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It's true the meat absorbs some sodium, but it doesn't absorb all of it (definitely not a 1/4 cup-worth). Rinsing the meat and then not adding additional salt reduces the salt content (less than most marinades).
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I hear ya - I used to hate chops as my mom would cook them until they were cardboard...but when I worked in a restaurant one year I learned a few tricks. The main thing I find is to get them more thickly cut. The thinner they are the faster they cook and the more they dry out. If you can marinade them in some red wine and olive oil witha bit of garlic, pepper and green onion for an horu or so (Ihave a vaccuum marinator - it's handy and very fast!)and then grill/broil them on a high heat or BBQ them it sears in the juices and they are oh so tasty. That way if you can, cook until "just" done...
Now BBQ pork tenderloin is my favourite thing
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