On Mar 23, 8:53*pm, "Johnny Bravo" <J.Bravo@ verizon.com> wrote:
> 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.

Don't cook them past medium. A little pink is ok nowadays, especially
near the bone.

Other posters' suggestions (brining, etc.) were good, but you're just
going
to have to get used to the idea that pork is pink, not white or grey,
when
it's done.

Cindy Hamilton