Usually when I cook pork chops, I fry them in a cast iron pan at high heat for a couple of minutes to sear the outsides, then turn the heat down to medium and finish cooking them. Even when I let them rest with a tinfoil lid over them, they’re still unacceptably dry. Today, I sprinkled a spice blend over them and let them sit for 10 minutes. Then, I loaded them into the flat basket and put them in my George Foreman Rotisserie oven for 45 minutes. They came out perfectly! They were golden brown on the outside, fully cooked on the inside, and juicy! I’m not gonna tell you how many pork chops I’ve sacrificed in the search but now there’s no stopping me!
The true secret of pork chops is that they have to be marinated in something. Not necessarily for flavor but because the meat will be too tough otherwise.
For my quick and simple methods I would mix about 3 parts soy sauce with one part vinegar (cider or rice wine depending on the mood) and have about a tablespoon of something sweet in there (brown sugar or mollassas). Let the chop hang out in that for about half an hour before cooking. I have yet to do a dry chop since I figured out that they pretty much have to be marinated.
I grilled some pork chops just last night on the George Foreman grill and they came out tender and juicy. They were thin-sliced, though. I haven’t tried the rotisserie yet.
Iwill brown them in a pan then transfer to the oven to finish cookeing…I use a thermometer with a probe to test, when they hit 155 I pull them out and cover with foil, they will heat up to about 160 and be done…sooo good
Pork should be pink!!