Frenched is the bone and how it’s included in the cut because it’s from the ribs. When I get thick pork chops like that, I make a rice dish with them. I dice up the meat, saute it along with the bones in olive oil then set aside. I brown the vermacilli mix from a box of Rice A Roni in the same oil, add the meat back to the pan, mix in a jar of salsa, add water and boil it down. You can add the seasoning for the Rice A Roni, I usually get the chicken flavor, that’s optional. Let it cook down as you would when cooking rice. It’s always been a favorite in our house.

ETA: I created this mix one day many many years ago for the same reason, my pork chops would run dry. This recipe avoids that problem. LOL

Frenched is cleaning the bone down to where the meat starts.

If you like, you can cut a pocket into them and stuff them :)

pork chop on a stick ... hold the stick and munch away

Bake in oven on a bed of sauerkraut. No chance they will be dry this way. Use a meat thermometer to know when they are done. I would cook them in a pan, seasoned with salt and pepper and a drizzle of olive oil, on the cooktop, personally. I eat my pork medium. Also, you could reverse sear them, definitely not gonna be dry that way (check YouTube of Kenji Lopez, Serious Eats for instructions.)

Instant read thermometer is your friend. Season, sear each side and finish in the oven.

Or, if at least one inch thick, use the reverse sear method you'll find at Serious Eats. I season with salt and garlic, try to stand them on end. give them 30 minutes or a bit more in a cool oven (like 240 deg) until they reach about 130-135, then sear them either with close proximity to a broiler or in the same ovenproof skillet on the stove top at a hot temperature. Maybe 3 minutes a side, then done. Delicious and not overcooked. Same process works for thicker steaks and lamb chops. Ooh, especially thick lamb loin chops which rest upright very easily on the bone.

My mom (a chef) does pork chops like this:

Preheat oven to 400'F

Heat a cast iron pan until very hot. Add oil and then quickly add pork chops (pre-seasoned with salt and pepper). Do not move for 1-2 minutes until they have a nicely browned crust. Flip and sear other side.

Place in oven for 6-8 minutes or until cooked through. They will be juicy!

Pork is only as good as what the pigs ate when they were alive. If you can find a source of local pork where the pigs are allowed to roam and eat slop, the meat will be sweet and amazing. We raised two pigs last year and although it was a lot of work, the meat was delicious.

I have baked mine, but for a basic chop, I season and pan fry. Similar to this method that I linked to here, but I cover the pan with a lid between sides.

~ 5 min. each side no peeking. Second side turn burner down since your pan will already be holding a lot of heat. I don't think dusting with flour is all that critical, but if you want to make a nice pan sauce, it's one option . . .

https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/

I did thick boneless pork loin chops two nights ago and turned out great and were tasty, juicy and done. I seared the chops in a very hot pan with kosher salt, put chops on aluminum foil and seasoned generously with a little butter on top, wrapped tight in the foil and let sit for 1/2 hour. Then I stuck them in the oven tightly wrapped with foil with a a thermometer probe stuck into one. I baked them at 250 until the they were 155 degrees, removed and let them set 15 minutes. Perfect, no pink and all white but still juicy.

I'd never cook pork to 130 degrees and sear afterward unless you knew for sure the internal temperature was 155 -160 and chances are it would still be dried out, burnt on top and just sounds icky. Reverse Sear is usually reserved for sous vide cooking.

I also sear and then bake. You also can coat them with the flour-egg-crumb method and brown in oil, then bake in a covered dish until they reach temp.

My pork chop method:

1. salt and season both sides.

2. Refrigerate two days.

3. Sous vide in the morning.

4. Serve dinner time.

If you don't have a sous vide cooker, get a digital thermometer so you don't waste good money over-cooking a good cut of meat.

dcarch

I have a digital thermometer. Cook to what temp? 150?

I do not know what a sous vide cooker is.

Sear on stovetop and then finish in oven °350 for 5 minutes or so. I have also lost my taste for pork chops from the store so now I order heritage pork from crowd cow. Much tastier.

"I have a digital thermometer. Cook to what temp? 150?

I do not know what a sous vide cooker is."

What internal temperature to cook pork will be entirely up to you to do some checking on the internet. I can't advice you on what is safe for you and your family.

A sous vide cooker is an interesting appliance which can guarantee you exact temperature to within one degree for the entire piece of meat, regardless of the size and shape of the meat and how long you cook the meat, even the meat is cooked directly while it is still frozen.

dcarch

If you have an instant pot here is what I did the other day: seared the pork chops coated in Whiskey Burger seasoning or other seasoning. Set the chops out on a plate after searing in instant pot. Pour a cup of chicken broth in and scrap up all the bits on the bottom of the pot. Mix in a little Worcestershire sauce and bbq sauce. Put chops back in liquid. (the original recipe I read online called for Worcestershire, some rub and liquid smoke I didn't have).

Pressure cook for 7 minutes and let the pressure release naturally. Omg, these were so good! I'll never cook pork chops on the stove ever again. Very tender and wonderful flavor.

I have learned to brine my chops for about 8 hours before cooking. I use the Morton's recipe for brine. Google it. It is basically salt, water and apple juice with a little brown sugar and thyme. I don't bother with the thyme. Then I cook the pork chops the "new" way that Joy of Cooking describes. Dry off chop and sear on medium high heat 1 minute each side in a frying pan in a little olive oil. Then turn down the heat, cover the pan, and saute 4 minutes on each side. Juices should be clear. Serve with applesauce, and dunk each bite in the applesauce.

All these recipes sound great.

Yes, I have an Instant Pot, Kath. I decided to brine them "a la Sheila" but will definitely try the Instant Pot another time as well as several of the other recipes shared here.

You are all so nice to take time to share your recipes. Thank you, all.

Olive oil and minced garlic and rosemary in a frypan. Sear the porkchops on both sides. Add 2 cups chicken broth, 1 cup white wine, and a half package cream cheese. Simmer for 10-15 minutes with the lid on.

I serve it with rice and pour the sauce over the rice.

I think what makes a pork chop special is butter! A dry chop is overcooked....we used to have to cook pork really well because of worms but today, you can have rosy pork. Push it with your finger. It should have some give.

They are best on the grill. Dry = OVER COOKED.

It seems that so much pork nowadays is very dry because it is lacking in fat. It is just too lean! When a pork chop is dry it is because of that lack of fat, not moisture.

I will bread my chops by dunking in egg with buttermilk and dredging in good quality home made bread crumbs that have been seeasioned with a bit of herb and some grated cheese. Put them on an oiled heavy baking sheet and douse liberally with olive oil and bake until they have nicely browned in the oven.

If you can find some more nicely raised pork such as the heritage breeds, do so. It is well worth it. Much like a good grass fed piece of beef, these heritage breeds will give a different meat eating experience.

But, if your pork is from Costco, give it a dunk and.a dredge.

Well, I got these chops from Trader Joe’s. It was unlike me to buy pork because I’ve always ruined it no doubt by over-cooking, but they looked so appealing. Posters have raised some good points about where the pork comes from. We do have a local old-fashioned butcher shop with better meats so next time I’ll get them there.

Mine is totally different than above recipes. I sear in pan first both side. Put a can of Cream of Chicken over the chops and bake for 1.5 hours. Always moist and also delightful gravy. I use healthy request Campbells soup.

Judy, 1.5 hours? Wow! I’m sure the gravy is good, but is there anything left of the meat?

Judy's way is how my wife does pork chops and I are one of my favorites. This way is the fool proof way to do chops, with a bonus of a gravy for the mashed potatoes. I showed my Son who can't even do toast right and even he can't make them bad.

I do cook on lower heat 300 degree's. Healthy request is much lower in all salts and preservative's. Not dry at all, quite the opposite very moist.

I grew up with can-o-soup chops. Mom used mushroom soup and tinned sliced mushrooms. If it was a big oven batch, sometimes a packet of dry onion soup went in as well. Sometimes she would get thick chops and cut a pocket in them, and stuff them with a dilly bread stuffing first. With mashed potatoes and corn, danged good. I still make them sometimes.

Low and slow covered, tender moist braise.

Think of a good cut, inch thick pork chop as equivalent to an inch thick good cut beef steak. Or better, it's from a smaller animal Cooking a good piece of meat like that in liquid or, horrors, canned soup, is braising it and the meat loses texture and flavor to the liquid. Braising is fine and the right approach for inexpensive tough or stringy pieces of meat but is the wrong method for a "steak". Sure it's moist, it's like boiling it in water. You can boil meat in water to cook it I promise, it won't dry out.

A good piece of meat should be roasted/grilled/broiled to preserve and enhance the flavor.

Edit to add (a propos chisue comment below).

Yes, searing then roasting or the reverse as I described above, low temperature roasting then searing, are equivalent to what I suggested as how to handle a good piece of meat to produce the best flavor.

I agree beesneeds, we love it. Horror of canned soup and all. Darn right delicious. To each his own Elmer.

Thick cut. Sear. Bake (or finish in the frying pan with cover, on low heat).

I don't think I've ever seen a frenched pork chop. Lamb, yes. (Incomplete without the frilly white paper 'panties'.)

I find it confusing when people say, "The meat will not dry out if you cook it in liquid that way."

To me, if you cook meat in water at 212F boiling temperature, the meat will be dry even it is in water.

And some say, " if you cook it this way, the meat will be fall-apart-tender." To me, meat will fall apart and still be dry and tough and not tender.

dcarch

Delia Smith has a great recipe. Brown the chops. Place each one on a square of foil, season. Fry some sliced mushrooms and spoon on top of the chops. Add a spoon if cream, fold up the parcels and bake for 20 minutes.

There are a lot of recipes for homemade canned cream of chicken soup that might work too although I don't know if it would separate. My mother made that sort of thing all the time but I prefer the chew of a seared or grilled chop. I love the crisp, fatty edges!

I brined them overnight, then a few hours marinade. Let them sit on counter half an hour before cooking to get the chill off a bit. They were so thick it took a good while to get them up to 140. I was worried because they were cooking so long but in the end they were good. I put them on a plate covered with foil a few minutes figuring they would continue to cook and temp throughout would even out. I’ll do chops again, try some of the other recipes here, but not sure I want the super-thick chops.

I once made a fried pork chop (breaded), covered in gravy and topped it with a fried egg. So delicious! Will never do it again. Way too many calories, but mostly, the memory is enough.

Nowadays, dry rubbed and pan sauteed. Served with the sauce made when I deglaze the pan with balsamic vinegar. Also very delicious.

dcarch, I agree with you. The meat can still be able to be very well cooked but not tender and not moist. It can be so dry as to be choking to try to eat. Moist does not mean in a gravy or a broth. It means being marbled with fat.

I posted above how I will bread chops like that and bake them. When they have a nice layer of breading around them, they DO get nicely tender with a nice breading.

I understand that not everyone wants breading, but if I were to cook the same chops in a skillet or on a grill, they will be dry and tough and pretty much tasteless.. I know from experience.

A lot of the pork that we get nowadays is leaner and that is not good for pork. The fat is part of the essential flavor and appeal of pork.

I know that some like that canned soup flavor, but, it is my personal opinion that when you pour that soup over food, you are just using the food as a medium for eating the soup. I know that others feel differently about it. It makes everything taste the same, just like the can of soup. And, why use a can of chicken soup over pork? Of course, the chicken soup in the can tastes nothing like chicken anyway, so..........

Take a look at what is in that can and you will find a list of ingredients that have asterisks beside them. Essentially that means that they are not real and consist of other ingredients that are not listed. It is a highly processed food.

If you buy a nice piece of meat, why make it taste like a can of soup or a package of dried onion soup mix?

I try to buy meat from better sources than the grocery store. We have less meat, but much better quality meat. There are other wonderful things to have for dinner that don't involve either grocery store ground beef or canned soups, or any meat, at all. Most American diets are meat heavy, as are most Americans.

It's very sad Rob333, that some of the most delicious food is off the list, the memories will have to do!

I've pretty much given up fried chicken, al fredo and donuts unless it's a super rare special occasion.

I take the simple approach to pork chops. Either seasoned and seared on the grill for a couple minutes on each side and then moved to indirect heat or I season and bread them with corn flake crumbs and bake at 350 for 25-35 minutes depending on thickness of chop.

Any method will work if you don't overcook. I do on stovetop because the maximum number I will be feeding is three. If I want a fancy sauced or breaded dish, then maybe in the oven and do a few more for re-heating. Just saves energy for us to not heat up the whole oven for two or three chops. I might feel differently if I had a smaller oven. I will do a crockpot recipe if I'm going to be busy at dinnertime or not around, and need to have a cooked dinner ready for someone.

My method is to call my son. He is an amazing cook. His pork chops are so tender and cooked perfect. He didn’t get his skills from me. He stopped by my parents everyday and they were wonderful cooks. That’s where he learned all the secrets. I can make a mean tough, dry pork chop. In my defense , I cook the best T-bone steak you have ever eaten in your life.

I tried Judy's recipe, but my store did not carry Healthy Request soup, so I bought Campbell's cream of chicken soup. What a disappointment. That soup used to have bits of chicken and celery in it, and maybe more. Now it is just a concentrate of gravy or broth. Campbell's has really slipped since I was a young bride.

We once rented a condo on Big Island of Hawaii where the owner had left a note in the kitchen, inviting guests to use the recipes in her little wooden box. The recipes were neatly typed on index cards. Each one began, "Open a can of Campbell's (whatever flavor) Cream Soup."

You can't make up stuff like that!

I like to make a coating of bread crumbs and spices and coat them shake and bake style, but instead of baking I sautee them on the stovetop. Always good. Just don't overcook.

I asked the boys what they wanted for dinner tonight and one of them said the pork chops I made the other day. So that's what we're having. They're in the Instant Pot now.

sheliajoyce, take a look at the ingredients label on the can and it will have you running away as fast as you can.

Anytime you see the word "chicken" with an asterick beside it....................................