# Pork Chops **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [November 13, 2023, 6:24pm UTC](https://boards.straightdope.com/t/pork-chops/993079 "2023-11-13T18:24:30Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [November 13, 2023, 6:24pm UTC](https://boards.straightdope.com/t/pork-chops/993079/1 "2023-11-13T18:24:30Z")
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 ---
**Author:** ![Cardigan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cardigan/32/187_2.png) [@Cardigan](https://boards.straightdope.com/u/Cardigan)\ **Post date:** [November 13, 2023, 6:26pm UTC](https://boards.straightdope.com/t/pork-chops/993079/2 "2023-11-13T18:26:45Z")
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. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [November 13, 2023, 6:26pm UTC](https://boards.straightdope.com/t/pork-chops/993079/3 "2023-11-13T18:26:54Z")
Sous vide. Quick sear in a screaming hot pan. Completely me-proof. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [November 13, 2023, 6:27pm UTC](https://boards.straightdope.com/t/pork-chops/993079/4 "2023-11-13T18:27:12Z")
I believe that the issue is pork in general is leaner now thus tougher and less flavorful. ---
**Author:** ![Cardigan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cardigan/32/187_2.png) [@Cardigan](https://boards.straightdope.com/u/Cardigan)\ **Post date:** [November 13, 2023, 6:28pm UTC](https://boards.straightdope.com/t/pork-chops/993079/5 "2023-11-13T18:28:53Z")
I’ve heard that as well. On the other hand, the chances of getting trichinosis from infected pork nowadays is virtually nil. ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [November 13, 2023, 6:32pm UTC](https://boards.straightdope.com/t/pork-chops/993079/6 "2023-11-13T18:32:27Z")
I bread mine with Panko crumbs and cook slowly. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [November 13, 2023, 6:33pm UTC](https://boards.straightdope.com/t/pork-chops/993079/7 "2023-11-13T18:33:34Z")
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. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 13, 2023, 6:34pm UTC](https://boards.straightdope.com/t/pork-chops/993079/8 "2023-11-13T18:34:46Z")
Just be sure to serve them with applesauce. mmm ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [November 13, 2023, 6:36pm UTC](https://boards.straightdope.com/t/pork-chops/993079/9 "2023-11-13T18:36:23Z")
I brown each side, then add a little water and cover the pan to finish. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [November 13, 2023, 6:38pm UTC](https://boards.straightdope.com/t/pork-chops/993079/10 "2023-11-13T18:38:14Z")
> [@Saint\_Cad](#): > > I believe that the issue is pork in general is leaner now thus tougher and less flavorful 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. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 13, 2023, 6:39pm UTC](https://boards.straightdope.com/t/pork-chops/993079/11 "2023-11-13T18:39:16Z")
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. ---
**Author:** ![robby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/robby/32/11048_2.png) [@robby](https://boards.straightdope.com/u/robby)\ **Post date:** [November 13, 2023, 6:39pm UTC](https://boards.straightdope.com/t/pork-chops/993079/12 "2023-11-13T18:39:27Z")
> [@Mean\_Mr.Mustard](#): > > Just be sure to serve them with applesauce. > > mmm 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. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [November 13, 2023, 6:41pm UTC](https://boards.straightdope.com/t/pork-chops/993079/13 "2023-11-13T18:41:57Z")
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.” ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 13, 2023, 6:44pm UTC](https://boards.straightdope.com/t/pork-chops/993079/14 "2023-11-13T18:44:14Z")
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.) ---
**Author:** ![saucywench](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@saucywench](https://boards.straightdope.com/u/saucywench)\ **Post date:** [November 13, 2023, 6:44pm UTC](https://boards.straightdope.com/t/pork-chops/993079/15 "2023-11-13T18:44:32Z")
I think mmm was going for this… [![](https://img.youtube.com/vi/U7rZEPVttuY/maxresdefault.jpg "Peter Brady as Humphrey Bogart: 'Porkchops & Applesauce' | The Brady Bunch | TV Land") ](https://www.youtube.com/watch?v=U7rZEPVttuY) ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [November 13, 2023, 6:44pm UTC](https://boards.straightdope.com/t/pork-chops/993079/16 "2023-11-13T18:44:44Z")
> [@DCnDC](#): > > 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: 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. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [November 13, 2023, 6:59pm UTC](https://boards.straightdope.com/t/pork-chops/993079/17 "2023-11-13T18:59:46Z")
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. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 13, 2023, 7:01pm UTC](https://boards.straightdope.com/t/pork-chops/993079/18 "2023-11-13T19:01:33Z")
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. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [November 13, 2023, 7:02pm UTC](https://boards.straightdope.com/t/pork-chops/993079/19 "2023-11-13T19:02:56Z")
I now prefer the sirloin chops specifically for the greater fat content. The dogs prefer that I cook bone-in chops. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [November 13, 2023, 7:03pm UTC](https://boards.straightdope.com/t/pork-chops/993079/20 "2023-11-13T19:03:14Z")
> [@pulykamell](#): > > 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. Your right my best bet it just locating a store that carries what I am looking for. [Next page](https://boards.straightdope.com/t/pork-chops/993079.md?page=2)