"Nancy2" > wrote in message
...
On Mar 23, 7:53 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.
>

Buy pork that is unadulterated - the "used to have fat in it" kind of
pork. What you generally buy in packages, or even from behind a
supermarket meat counter, is usually no-fat (driven by market forces
because of people wanting low or no fat options) and injected with up
to 15% or so flavored water or just plain salted water. Notably
tough. Ick.

Find an old-style butcher who doesn't buy that Armour crap and get
real pork. They should be tender, in addition to having real pork
chop flavor. (Around here, Fareway stores have real pork.)

what do they call this type of pork? How do I make sure it is what I want
(not the new pork, bread to grow fast and lean)?