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Questions tagged [pork-chops]

16 questions
10
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9 answers

How do you cook pork chops without drying them out?

Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees. I broil them btw, like they said to at the store. Is there a way to prevent this?
Dave
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What are double-cut chops?

I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me. (I don't eat pork so I don't have a lot of experience with this -- just what I've seen…
Monica Cellio
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8 answers

Tenderness of sous-vide pork chops

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse. I had marinated them overnight in a Vietnamese soy sauce, fish sauce, sugar, lemon…
David Norman
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4
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Achieve crosshatch on grilled pork chop?

I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late, resulting in torn meat or no crosshatch. How can I tell when is the right time to…
ahsteele
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Need Help on Cooking Thick Pork Chops to Temperature

Recently I attempted once again to pan-saute bone-in pork chops. I have a recipe which calls for 1" thick such chops. I had a choice between selecting 1/3", or 1.5" chops. I chose the 1.5" ones. The recipe calls for sauteing on each side for 3…
Jason P Sallinger
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2 answers

Preparing breaded pork chops

Is it OK to bread the chops and put them in the frig for a few hours before frying, or will that just make the breading soggy?
Lorraine
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Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two hours. Afterwards I want to get a vinegar bath and…
Neil Meyer
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1 answer

Marinade and Smoke Chips

I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE I also would like to have a smokey flavor, for which I plan to use wood chips on my gas…
user1721135
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Frying then finishing breaded pork chops in the oven

I want to pan fry first then finish in the oven. For 1" pork chops how long to I bake & at what temperature. Thanks
Linda Hutchinson
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How to make 1/2 inch thick porkchop brown but tender?

Cheap porkchop cuts here in the Philippines are only 1/2 inch thick. It's so hard to brown them or give them color while frying, but still keep it tender. Everytime it's the right color, it's already tough or chewy. I don't brine the porkchops…
binsnoel
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How do you prevent the flour/cornstarch in pork chops from falling off after pan-frying and still be crunchy?

I coat my pork chops with cornstarch with seasonings (salt, five-spice, etc.) before pan frying. After pan-frying, the coatings easily fell of from the pork chops. How do you prevent the coating from falling off and at the same time, make it…
buckeye
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Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp?

Help! I was involved in a Pork chop BBQ yesterday. we did 500 dinners & The guy in charge of it has been doing it for 20 yrs. He makes his own juices in the bottom of a roaster with Lowery's salt & something else in which we put the chops…
Jon
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Is it safe to cook pork chops that thawed on counter overnight?

Is it safe to cook pork that thawed on the counter overnight?
Bethiekrocker
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2 answers

Are smoked pork chops from the butcher safe to eat without any further cooking?

I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is. The appearance is close to that of a cooked ham. I saw some suggestions…
Dolan Antenucci
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Cook kan-kan pork-chop in BBQ

A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp. I would like to BBQ them but the problem is that the skin won’t be crisp. Question: how can I…
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