I have not had a good pork chop since I left home about 56 years ago. As far as I know my mother just rolled them in flower and deep fried them in a cast iron skillet. . She wasn’t that fussy about the color, sometimes light brown sometimes dark brown but always mouth watering and tender. Have the pigs changed? I suspect it is my cooking, they are always dry and kind of tough like they are over cooked! If you are happy with yours how do you fry them?
Sorry wrong forum, should be in cafe
probably should be in Cafe Society, but one thing about pork chops is they’re really easy to overcook and end up with dry chops.
Sous vide. Quick sear in a screaming hot pan. Completely me-proof.
I believe that the issue is pork in general is leaner now thus tougher and less flavorful.
I’ve heard that as well. On the other hand, the chances of getting trichinosis from infected pork nowadays is virtually nil.
I bread mine with Panko crumbs and cook slowly.
Pork can be cooked to an internal temp of 145F now, not 165F. Even the FDA says so. Makes a big difference in keeping the pork juicy and flavorful, not dry.
Just be sure to serve them with applesauce.
mmm
I brown each side, then add a little water and cover the pan to finish.
This is what i have been suspecting, My mom was not that careful about cooking them and they were always juicy. I think improving my cooking methods will help but I doubt they will ever be the same.
We like Shake 'n Bake pork chops. Yes, yes, I know I like to cook. But Shake ‘n’ Bake is what we grew up with, and it’s ‘comfort food’. Dad always made thick, boneless, butterflied ones. Mrs. L.A. likes thin ones (½ inch) with the bone on. I haven’t seen butterflied chops in decades, so I alternate between thick chops and thin ones (with the bone, or without the bone). Got one thick on-bone chop leftover from last week in the fridge. That will be my lunch today.
I always thought the reason applesauce traditionally accompanied pork chops was to provide some much-needed moisture to your typical overcooked dry-as-dust pork chop.
A properly cooked pork chop shouldn’t require applesauce, IMHO.
With that said, I’m sure many people are used to that taste combination, so it’s likely to persist regardless.
Safe cooking temperature is not just a matter of temperature but also of time. 165F is when most harmful bacteria will be killed when exposed to that temperature for at least 1.64 seconds, but lower temps are fine as long as you can hold them at that temp for a minimum period of time:
130F for 86.42 minutes
135F for 27.33 minutes
140F for 8.64 minutes
145F for 2.73 minutes
150F for 51.85 seconds
160F for 5.19 seconds
165F for 1.64 seconds
Texture of the meat will of course vary at different temperatures. You probably wouldn’t find 130F pork or chicken very appetizing, even though it is technically “safe.”
You can try wet or dry brining them (though I think a number already are “prebrined”, like the Hormel “Always Tender” variety.) But, yes, everything I’ve ever heard is that pork these days is a lot leaner than yesteryear. You can also try using rib chops instead of center cut pork chops (assuming that is what you’re using.)
I think mmm was going for this…
This is what is so nice about the sous vide. I have most of meats dialed in . I might use the suggestion above about sous vide cooking the chops and then a flash fry. to brown.
I just did a quick search and pork chops come from different cuts also, some more tender than others. I didn’t know this. There are some mail order companies that advertise fatty pork chops.
Yeah, if you could find some Duroc or Berkshire pork – and I’ve seen both at local supermarkets – those might be more up your alley even if you use center cut loin chops.
I now prefer the sirloin chops specifically for the greater fat content. The dogs prefer that I cook bone-in chops.
Your right my best bet it just locating a store that carries what I am looking for.