"Johnny Bravo" <J.Bravo@ verizon.com> wrote in message
.. .
> How can you cook a pork chop to be as tender and juicy as a filet mignon?
>
> Mine come out on the hard and dry side, even with attentive cooking and a
> calibrated thermometer. This applies to all methods of cooking.
>
> Recently I had one that was both tender and moist and very much like a
> filet. A friend says it was deep fried.
>
> Homey don't deep fry.
>
> All input is valued.

My never fail recipe is to get thick, butterfly or other boneless chops. I
marinate them for 6 to 8 hours in bottled tareyaki sauce. Overnight is too
long, as the meat breaks down. I then give a slow cook on the grill. A
little higher setting to sear the outside, and then turn the heat down to
slow cook the center. It comes out medium and juicy. Even my sister, who
never likes any thing cooked by someone else, like these chops. They come
out tender and joicy. Slow cooking is the secret.

Dale p
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