any good tips to make pork chop tender?
I have been trying different way to fry the pork chop, still the surface was too mostiture and inside is not tender, any tips?
I have been trying different way to fry the pork chop, still the surface was too mostiture and inside is not tender, any tips?
a cabingirl
Favorite Answer
Brining meats- chicken and pork especially, result a very tender meat. This one is perfect for pork chops, and a bonus is they are super healthy!
Cider Brined Pork Chops
Cider Brine
2 cups apple cider
1 cup water
1/4 cup kosher salt
1/4 cup honey
1/8 teaspoon ground cinnamon
2 cups ice
Pork Chops & Sauteed Apples
2 bone-in pork rib chops (about 1 3/4 pounds, 1-1 1/4 inch thick), trimmed
1 teaspoon chopped fresh sage
1 teaspoon freshly ground pepper
1/4 teaspoon ground ginger, divided
2 teaspoons extra-virgin olive oil
1 teaspoon butter
1/2 cup thinly sliced onion
1/2 cup white wine
1 tart apple, peeled and thinly sliced
1/2 cup apple cider
1. To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
2. To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours.
3. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture.
4. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate.
5. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil.
6. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve.
NUTRITION INFORMATION: Per serving: 261 calories; 12 g fat (4 g sat, 6 g mono); 74 mg cholesterol; 8 g carbohydrate; 22 g protein; 1 g fiber; 79 mg sodium; 490 mg potassium.
Nutrition bonus: Selenium (51% daily value), Zinc (22% dv), Potassium (14% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 3 lean meat
MAKE AHEAD TIP: Brine chops (Steps 1-2) for up to 8 hours.
mrsdeli
You are overcooking them...frying the moisture right out. If you fry a pork chop you should add moisture to the pan, like pork broth, or vegetable broth with butter or olive oil. You don't need alot. Cook until they are on the firm side. Remember pork can be a little on the pink side in the middle. When you take them off the heat, let them sit for 5 minutes, it will finish cooking with no pink and still be tender.
Jo W
Due to dental problems, I can only eat the tenderest meats....here is how I do pork chops, my husband says you don't even need a knife they are fork tender....
heat oil in fry pan
wash and pat dry chops
salt, pepper, and sprinkle paprika on each
quick fry till brown on both sides
reduce heat
add broth or water just about 1/2" covering bottom of skillet, cover and let simmer 20 min...
The reason they are tender and moist is you have braised the outside (browning) then adding moisture back (the water or broth) it really does work
morningstar9292
My sister in law does this and they come out really tender. I stopped eating pork quite awhile ago but I make them for the kids and they love them this way.
Dunk them in a little oil...I use olive or safflower oil and then just press them on each side in seasoned bread crumbs. Bake in the oven on 375 degrees...turn once halfway through cooking.
ph62198
yes you are overcooking it in too hot of a pan. you want to sear one side, flip it and then put it in the oven to finish. pork can be safely consumed with a slight pink blush. not pink, but a hint of pink in a almost all white interior.