# Why can't I make pork chops?? **URL:** \ **Category:** Cafe Society\ **Created:** [July 14, 2009, 9:23pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038 "2009-07-14T21:23:35Z")\ **Posts on this page:** 9\ **Page:** 2
**Author:** ![Cliffy](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cliffy](https://boards.straightdope.com/u/Cliffy)\ **Post date:** [July 15, 2009, 3:41pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/21 "2009-07-15T15:41:34Z")
All the advice and recipes may help you out, but as noted, your real problem is that you’re cooking them way too long. I take mine off the heat at 140 or so. You won’t get trichinosis. Also, when you’re cooking meat you’ve had trouble with in the past, don’t freeze it. –Cliffy ---
**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:** [July 15, 2009, 5:18pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/22 "2009-07-15T17:18:43Z")
> [@Cliffy](#): > > All the advice and recipes may help you out, but as noted, your real problem is that you’re cooking them way too long. I take mine off the heat at 140 or so. You won’t get trichinosis. Also, when you’re cooking meat you’ve had trouble with in the past, don’t freeze it. > > –Cliffy Trichinosis dies off at 137 IIRC so, yeah, you’ll be fine. I cook mine a little higher, to about 150 (even though I’ve been known to eat raw ground pork, I like my chops done on the slightly higher side of medium, but not quite medium well.) That said, I third or fourth or whatever the brining suggestion. That’s what I do when I’m dealing with people who freak out at the merest speck of pink inside pork. Brining changes the texture a bit, but it does make the chop softer and juicier, and the added salt (and flavorings, if using) work well if you’re dealing with cheap, bland, supermarket pork. So I would definitely go with brining, at the very least. ---
**Author:** ![squeegee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/squeegee/32/14537_2.png) [@squeegee](https://boards.straightdope.com/u/squeegee)\ **Post date:** [July 15, 2009, 5:33pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/23 "2009-07-15T17:33:00Z")
I make pork chips by just frying them in a pan on high for a minute to crisp the exterior, then turn down the heat, add some liquid (water, wine, whatever) until the chops are half-covered, then and braise on low for maybe five minutes. The important thing is not to over cook - watch for the juices to run clear (or clear-ish for medium), then remove from the heat and from the pan _immediately_. It does take some practice. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [July 15, 2009, 5:47pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/24 "2009-07-15T17:47:20Z")
Firstly, the best pork chops are thin and bone-in, you dredge them in seasoned flour and fry very quicky at a terrifcally high heat. Thick boneless chops should be treated more like little steaks - similar technique is fine, grilling is good, as well. Don’t poke them with a thermometer; you can tell by feel. I want to pipe bomb the Pork Council for what they’ve done to pork… ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [July 15, 2009, 5:48pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/25 "2009-07-15T17:48:31Z")
**squeegee** ’s technique is good, too, because it helps with the dry thing… ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [July 15, 2009, 6:56pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/26 "2009-07-15T18:56:13Z")
> [@Mahna\_Mahna](#): > > **norinew** , that recipe sounds awesome! I love pork chops and fruit, so this is right up my alley. > > Just one question - what is Apricot All-Fruit? Am I right in guessing it’s a sort of preserve/jam type thing? It’s like a preserve, but it’s sweetened entirely with fruit and fruit juice. It has no added sugar, and no artificial sweeteners. If it’s not available near you, apricot preserves would work, too. Oh, and the recipe works equally well with boneless, skinless chicken thighs. Mmmmm. ---
**Author:** ![ashman165](https://avatars.discourse-cdn.com/v4/letter/a/8e8cbc/32.png) [@ashman165](https://boards.straightdope.com/u/ashman165)\ **Post date:** [July 15, 2009, 7:30pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/27 "2009-07-15T19:30:18Z")
> [@Jelymag](#): > > I love to cook, and I put a lot of effort into trying and improving things. Usually I try something, and if we like it then I spend the next few times making it better. If we don’t love it then I usually just let it go. But I am determined that I am going to make good pork chops. But they just never come out right. I have tried many different recipes. Sometimes the flavor is ok but the texture is always wrong- too dry and tough. And it doesn’t seem to take to any of the flavors I’ve tried very well, frequently just has a bland flavor. > > So…currently I’m thawing some pork. I have some pretty thick boneless chops, and a fairly well stocked pantry. Anybody have any suggestions? > > My husband looks worried. How are you cooking them? Fried, broiled, baked? Do you cook them covered, uncovered, with a sauce underneath, or not, with acid, or not? ---
**Author:** ![Jelymag](https://avatars.discourse-cdn.com/v4/letter/j/d2c977/32.png) [@Jelymag](https://boards.straightdope.com/u/Jelymag)\ **Post date:** [July 15, 2009, 10:51pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/28 "2009-07-15T22:51:21Z")
oops. double post ---
**Author:** ![Jelymag](https://avatars.discourse-cdn.com/v4/letter/j/d2c977/32.png) [@Jelymag](https://boards.straightdope.com/u/Jelymag)\ **Post date:** [July 15, 2009, 10:53pm UTC](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038/29 "2009-07-15T22:53:15Z")
> [@](#): > > You said you’re thawing them? > How are you cooking them? I didn’t think about them being frozen. I bought a big package of them and broke it down into smaller portions to freeze. Next time I will try them the day I buy them and see if I get different results. In the past I was mostly trying to panfry them. I have also just baked them in the oven. The oven was worse. > [@](#): > > I make pork chips by just frying them in a pan on high for a minute to crisp the exterior, then turn down the heat, add some liquid (water, wine, whatever) until the chops are half-covered, then and braise on low for maybe five minutes. The important thing is not to over cook - watch for the juices to run clear (or clear-ish for medium), then remove from the heat and from the pan immediately. It does take some practice. Going to try that. > [@](#): > > Firstly, the best pork chops are thin and bone-in, you dredge them in seasoned flour and fry very quicky at a terrifcally high heat. I’ve never done this with pork chops, but I’ll try this too. > [@](#): > > How are you cooking them? Fried, broiled, baked? Do you cook them covered, uncovered, with a sauce underneath, or not, with acid, or not? I’ve tried baking them with a dry rub. Really bad. I’ve panfried them with a mushroom sauce, and that was better, but they were still pretty dry. > [@](#): > > OP, you probably had them for dinner last night. So .. how were they? Better! I brined them for about two hours, patted them dry and seared them on each side in a medium-hot pan, then moved them to 400 degree oven for about twelve minutes. They were very much improved, but I am still going to work on them. Thanks for all of the suggestions! [Previous page](https://boards.straightdope.com/t/why-cant-i-make-pork-chops/503038.md?page=1)