For a long time, I seemed to have one pork chop problem after another- One recipe would leave them dry; another was moist, but tough. Just when I got it perfect, the sauce burned…but now, I can answer the question:
“What is the best way to tenderize pork chops?” Simply do not overcook them. Instead of “browning on both sides,” just give them a very quick sear on the grill, followed by a low and slow simmer in the crockpot. Alternatively, oven-fry them in a hot oven (400° – 425°), instead a longer roast in the typical moderate oven (350°).
Read on, and learn how to get your favorite pork chop recipe to come out the way you want it.
Your Pork is a Real Pig, and Needs to be Treated That Way
The biggest mistake people make when cooking pork is to treat it like chicken. Pork and chicken are, literally, two different animals.
The skin on chicken is like a magic blanket – When you leave it on, it’s full of fat that self-bastes the meat. At the same time, it protects the juices from rising up from the heat and evaporating. Then, it gloriously crisps itself, like a piece of bacon. No wonder we love chicken!
Perhaps an interesting experiment would be to place chicken skin over your pork chop, and see what happens. There would still be a problem, though – Pork is thinner, and cooks much faster, probably too fast for the chicken skin to work its voodoo.
Let’s take a closer look at where we get steered wrong by a lot of pork recipes…
Myth: searing pork seals in the juices
Searing meat doesn’t seal the juices, it steals the juices! Scientists at San Francisco’s Exploratorium can explain it better than I:
You can see that individual proteins are much larger than individual water molecules, often over ten times larger. The connections between the molecules in muscle tissue have gaps big enough for water to pass through. In fact, when searing a steak, you know that water passes through the tissue because you can hear it. Cooks are taught to listen for a loud sizzle when the steak hits the pan, indicating that the pan is hot enough. This sound is water on the surface of the steak rapidly boiling into steam. As the surface of the meat cooks, proteins in the meat tighten up and squeeze out more water, which continues the sizzling. If there were an impermeable water barrier on the outside of the steak, the sound would stop.”
Exploratorium
More Advice to Ignore: pat them dry
By now, you probably realize why you shouldn’t dry your chops – Because you don’t want to… well… dry out your chops! The solution to your dry, tough pork chop problem will depend upon whether you are looking to make crispy chops, or saucy chops.
Here are two methods that will get your pork chops to come out as tender and juicy as that chicken.
For Tender, Crispy Chops, Oven Fry Them
I won’t give actual recipes here, because you probably already have a favorite. I’m just here to help you make that favorite one work.
For crispy chops, you simply coat them, lay them on a greased pan, and bake them. Here are some good options:
Pan
- A baking sheet covered with oil cleans up easily.
- A 13”x9” glass baking dish can go through the dishwasher.
- A cast iron skillet enables you to make gravy, after the chops have finished baking. You’ll need a large one, though. If your chops are crowded, they won’t brown.
Coating
Mix up your coating in something large, that you can close up and shake; such as a big container or plastic bag.
Add to your bag a handful of flour (or crushed corn flakes or Panko, a spoonful of potato flakes and/or spaghetti cheese is good, too).
Then, add to your bag some seasonings. Salt and pepper are enough; but you can also put in some dried garlic or onion. Herbs are good, too, especially sage and thyme. Another option is to shake in some seasoned salt or other blend.
Place chops, one or two at a time, close up the bag, and shake to coat.
Baking
Place coated chops on prepared pan and bake in a hot oven (400°-425°), about 30 – 40 minutes, or until crisped. Thicker chops or those crowded in the pan need the lower temperature and the longer time.
Check for Doneness the Right Way
If you overcook your chops, they will become dry and tough; but undercooking can make people sick. The USDA says pork is food-safe once it reaches an internal temperature of 145°, and that it’s okay for it to have some pink in the center.
If you check by cutting into the center, that lovely plume of steam you see will be the moisture, exiting your dinner, after all that hard work.
Instead, pierce it with a meat thermometer. My thermometer rivals the $100 one, at a much lower cost (current price here). It has been temping meat flawlessly in my kitchen for nearly ten years, without even a battery change, so far.
For Tender, Saucy Chops, Combine Quick Browning with Long Simmering
I have linked below to the typical saucy pork chop recipe. There are numerous versions of this, but they all have one fatal flaw – They instruct you to brown the meat on both sides.
The good news is that you can keep your favorite saucy chop recipe, and improve it with one, simple change – Get your grill really hot, and give your chops a quick sear, just to get that browned flavor. Then, proceed with your recipe, as written.
It Works with Fruity Pork Chops, Too
This is my favorite version of the saucy, or “stewed,” pork chop: sear seasoned chops on the grill, as described above. Then, place in crockpot with 1 cup of pineapple. Cook 6-7 hours on Low, or 5-6 hours on High. Great with rice!
A Word of Caution
Once you sear your chops, you must proceed with your recipe, rather than holding the meat in the fridge. The USDA explains why:
Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn’t have been destroyed.”
USDA
Resources for Further Exploration
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