How to make pork chops tender when cooking?

Any chop or steak can be cooked in a skillet by first searing it on both sides at high heat to seal in the juices then turning the fire down and cooking until done and in the case of chops cover them . When you sear them do it for a few seconds on one side and then turn them over and do it on the other side. You can either use some fat from the chops or olive oil is what I use as it is healthy and gives good flavor. I always use an iron skillet because it heats evenly and does not get as hot as a thinner flying pan. You can use marinates and herbs and spices for extra flavor but its the searing that keeps the meat from drying out because the juices are sealed in. the juices.Now it does depend on how thick they are. Thinner chops should be cooked less time and are more in danger of drying out than thicker ones.

While brining is one way, I would also cook them very slowly-if in a skillet, with a touch of lemon juice. Season with salt and pepper. Take it off the heat when just below 145 degrees and let the temperature come up on its own.

I do like the idea of brining or marinating your pork chops before searing. My only advice is to pat the flat sides dry with a paper towel, so the pork chops don't steam and will create a better crust.

If you are to marinate pork chops in a sauce of some sort, I you need some sort of acid or enzyme to tenderize the meat (i.e

straight vinegar or a vinaigrette dressing, lemon, pineapple)

One other less common way you could do is to sear the pork chops as quickly as possible, not cooking all the way through on purpose, and letting them simmer in sauce for about 10-15m. Sitting in simmering liquid, some tough fibers in the meat will naturally melt at a gentle rate without overcooking.

Turn the gas mark down to about three after twenty minutes!!!???!!!

Change your supplier.

Meat which is tough will always be tough what ever way you cook it.

Sounds like factory farmed pork.

Number one trick - BRINE THEM! I use 2 quarts water, 1/2 cup salt, 1/4 cup sugar. Don't even need to heat the water - just let sit for a few minutes and stir for a few minutes until dissolved. Drop in the chops, put in the fridge and let sit for 2-4 hours. Oh, and try to find chops that are thicker - 3/4" minimum.

I use this recipe with my dried off brined chops - the cooking method always works perfectly (though I use a very good meat thermometer and only go to 135 max - it will continue to cook a little more on it's own) and the butter sage finish is to die for. I also love to caramelize up some fruit to put on top of it. In the picture I used pears and figs.

https://www.epicurious.com/recipes/food/views/your...

Try putting a little Italian dressing on them, then some seasoned panko breadcrumbs. Both sides. Bake in pan with some foil to keep it easier to clean, for 30 minutes at 375 degrees for 1" thick chops.

Baked they are much juicer and less greasy.