In article >,
"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.

First, you are probably over-cooking them.
Still tho', I feel your pain. I've always had trouble getting pork chops
to not cook up dry.

What works perfect for me now is my Hamilton Beach electric grill. It's
like a Foreman grill.

Since the chop is being rapidly cooked both top and bottom at the same
time, it cooks completely in less time.

They come out tender and juicy every time now. :-)

Marinades can often help too.

Good luck!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.