No recipe here but some advice. Over the last decade and more, pigs have been bred to be leaner and leaner, hence dry meat when cooked. Great success has been had by brining the pork (chops, roasts, etc) in a salty brine before cooking. The results are fantastic. Look up a decent brine mixture. A basic ratio is a cup of salt to a gallon of water. Some add a little sugar and others a few spices but it's the salt that does the magic.

How long to soak is the next question and that depends on the thickness of the meat and personal opinion. I know some would say 24 hours, I would probably shoot for 4-6 hours. That's one you'll need to read about and experiment with.

It makes a very noticable difference

michaelp

Depending on the thickness of the chops...they can be done in mere minutes.

I'd bet you are over cooking.

I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center.
2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy".

And for sure....for very sure don't over cook them.
Recipe?
2 1 1/4 inched thick center cut loin chops
Bread crumbs...1/2 cup or so...dry and browned in the oven...or Progresso out of a box.

1/2 tsp garlic powder
1 tsp ground mild red chilis Not chili powder.
2 tsps dry parsley flakes
mix garlic, red pepper and parsley with the bread crumbs.
Make stuffing..1/2 cup fresh bread crumbs
4 oz chopped fresh mushrooms
2 chopped green onions
Sautee onions and mushrooms in 2 T olive oil
Mix in fresh bread crumbs. and
1 T fresh grated parmesan
Cut a pocket in the pork chops....do not cut all the way through, just cut a slit in the chop almost through.
Fill pocket with mushroom crumb cheese mix, fasten with a tooth pick.
Spread top with dijon mustard and dip in dry crumb mix
turn and repeat with other side of chop.
Place on baking sheet and put into preheated 375 oven.
Bake for 25 minutes...enjoy!
I use blue cheese instead of the parmesan but it seems I remember you don't like blue cheese.

I agree, don't over cook. I think many of us grew up eating pork flavored sawdust because we were taught that it was full of icky things and had to be really well done.

Well, I hate sawdust. I usually bake mine. Make your own "Shake & Bake" version, place on a broiler pan so both sides end up as crisp as possible. I usually have about 1/2"-3/4" chops and they only take about 20 minutes to cook.

Cut one open and see. If it's slightly still pink, it's perfect. White is BAD!!! Red is BAD!!

OK, not very scientific, but it works for me!!

Deanna

Another one that says not to overcook. Deanna has it right, Pink in perfect, white its nasty, dry, sawdust.

If they are bone in, bread them or not, brown on the stove top and then finish for about 10 inutes in the oven at 400.

If no breading, sautee some onions, apples and sage, add chops, continue till done and serve. If you have Calvados or apple brandy, deglaze the pan juices and pour over the chops.

One other favorite here is a parmesan/sage crust. Just mix parm and 1 to 2 teaspoons of rubbed sage, dip pork in some egg, then parm and sautee per above.

Summer grilling or indoor, grill about 3 minutes one side, brush on some BBQ sauce and flip. Another 3 to 5 minutes and you are done.

Thick cut ones you can cut a slit into and fill with your favorite bread stuffing and bake for about 45 minutes at 350. Tent with foil for first 30 minutes, then uncover to brown.

I hope this helps.

Peppi

I agree with Michael, brine them. Bet you'll have success. I eaves-dropped on a conversation between the chef and a customer one night in a Napa restaurant I like. He'd had the pork chops and want to know how she did them. Brining was her answer. Hers had seasonings that escape me right now but I bet a quick search would turn up something that sounds good to you.

Not heart-healthy, but I shake in a seasoned flour mixture and fry in bacon grease in my cast iron pan. And, like everyone else said, DO NOT OVERCOOK!

I broil them with lots of seasoning, or bake with a marinade or rub. I use a thermometer and never ever cook them too long. I don't fry, just maybe a light browning.
Sherry

Broiling or frying for too long will dry and toughen pork chops. However, a long, slow braise will make them nice and tender. Include chopped, aromatic vegetables (onions, carrots, celery) in the braise.

For a different flavor, you can use apple jelly and sauterne or other sweet white wine in the braising liquid, instead of vegetables. A few white grapes in there might be good too. I just thought of that, never tried it.

In any case, brown the chops well before braising.

Jim

For center cup lean loin chops....even a long slow braise will make them dry and tough.

RE: Frying pork chops.

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* Posted by terri_pacnw (My Page) on
Wed, Feb 6, 08 at 18:51

Depending on the thickness of the chops...they can be done in mere minutes.

I'd bet you are over cooking.

I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center.
2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy".

This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you!

To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them.
However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area.

It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!

I was having a difficult time making my pork chops tender when I tried this recipe. It's my favorite pork chop recipe and I've never had it turn out tough when I followed the directions exactly. Be sure to use fresh bread crumbs.

Baked Pork Chops with Parmesan-Sage Crust

Bon Appétit : February 2001

Makes 4 servings.

1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

beverlyal, now that sounds interesting! I'll give it a go! Thank you very much.
PS. I'll pass on the meat thermometer because they have cost be some "Big" problems on small stuff! however they are the only way to go on the big stuff, thanks a lot.

Change, which one are you questioning? 1 or 2?

1) is basically my version of high heat..LOL outside crust, inside juicey and tender.
2) is my version of smothered chops. My husband is from the South, and grew up with dishes like this..I make my gravy with milk, half n half or cream..he makes his with water. (when he RARELY cooks!)But the techniques are the same. I have a feeling that his mom didn't use the dairy because it was more costly than water. LOL
I grew up with milk gravy. My mom did as well..but she lived on a dairy farm. So dairy was plentiful. She was raised in Upstate NY, but her mother was a Southerner too..Virginian...

And as far as me liking center cut..I prefer the "white" meat of pork..not the dark meat..it's a taste thing, not a fat thing. I only use dark meat cuts if I'm covering it with a strong sauce..Like tomato based BBQ or Carolina style BBQ.

And to confuse you more..with method 2 or when I cook a loin roast, I cook to almost 140F..