Gil Faver wrote:
>
> "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)?

The "Hormel" brand pork has fine print on its label that says,
"Tenderness and juiciness improved with up to twelve percent of a
patented solution of water, potassium lactate, sodium phosphates, salt,
sodium diacetate." Any pork that has solution added is supposed to be
labeled as such. If available, check with the farmers' markets or a
'real' butcher shop, as already suggested by a few others. Alas, the
cost of "pure" pork will be a bit higher most likely since the
unadulterated pork is probably not processed at a large factory/plant as
is most 'solution added' pork.

Sky

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