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.

Johnny Bravo 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.
>
>

Maybe homey oughta deep fry.

The tenderest pork chops I ever had were breaded and deep fried. They
were also really thin - like, about 1/4" thick. Maybe that's the trick.
Slice them thin, seal them in a coating, cook them quick and hot.

On Mar 23, 8:03*pm, Kathleen > wrote:
> Johnny Bravo 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.
>
> Maybe homey oughta deep fry.
>
> The tenderest pork chops I ever had were breaded and deep fried. *They
> were also really thin - like, about 1/4" thick. *Maybe that's the trick..
> * Slice them thin, seal them in a coating, cook them quick and hot.

Bone-in? or boneless? What you describe - if boneless - is a good
ol' pork tenderloin - wonderful in a sandwich bun. I had one Saturday
night, actually - plate-size, good for 3 meals.

N.

Nancy2 wrote:

> On Mar 23, 8:03 pm, Kathleen > wrote:
>
>>Johnny Bravo 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.
>>
>>Maybe homey oughta deep fry.
>>
>>The tenderest pork chops I ever had were breaded and deep fried. They
>>were also really thin - like, about 1/4" thick. Maybe that's the trick.
>> Slice them thin, seal them in a coating, cook them quick and hot.
>
>
> Bone-in? or boneless? What you describe - if boneless - is a good
> ol' pork tenderloin - wonderful in a sandwich bun. I had one Saturday
> night, actually - plate-size, good for 3 meals.
>
> N.

Boneless. I saw them before they were cooked. They were skinny chops,
not slices of tenderloin.

"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.


Cooks Illustrated now recommends cooking at a low temperature for an
extended period first and then cranking up the heat at the final stages of
cooking.

With the NEW PORK it works.

Dimitri

Johnny Bravo 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.


It would be difficult to get them as tender as a nice beef filet, but
the best way to make pork chops tough is to overcook them. I get my
pork chops from a local butcher and have them cut nice and thick, dip
them in milk and then bread crumbs and back them for about 40 minutes.

In article >,
"Johnny Bravo" <J.Bravo@ verizon.com> wrote:

> Mine come out on the hard and dry side, even with attentive cooking and a
> calibrated thermometer. This applies to all methods of cooking.

You cooked it too long. I'd skip the thermometer for pork chops and go
by time vs thickness. A thin chop will be cooked in a New York jiffy in
a hot pan. As they get thicker, say 3/4 to 1 inch, a quick fry to make
both sides golden and a toss for five or a few more minutes in a 400
degree oven does well. You'll know you're slightly over optimal if water
comes out of the chop and you get moisture in the pan in the oven.

leo

"Johnny Bravo" wrote:
>
> How can you cook a pork chop to be tender and juicy

Shake N' Bake.

On Mon, 23 Mar 2009 20:53:20 -0400, "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.
>
Brining and smoking in a moist environment have worked for me in the
past.
--

modom

"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
>
>

I'll echo the approach of brining the pork chop. (Googling
past posts of mine should come up with more exact data.)

There is some controversy as to whether brining improves
tenderness, but for me it seems to.

Steve

On Mar 24, 12:00*am, (Steve Pope) wrote:
> I'll echo the approach of brining the pork chop. *(Googling
> past posts of mine should come up with more exact data.)
>
> There is some controversy as to whether brining improves
> tenderness, but for me it seems to.

It does improve moistness, which makes the mouthfeel more tender. It
can, however, suck out flavor.
>
> Steve

--Bryan

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

Regarding brining: be aware that a lot of pork is already injected with salt
solution these days, and brining will be complete overkill.

On Mar 24, 10:36*am, "Janet" > wrote:
> Regarding brining: be aware that a lot of pork is already injected with salt
> solution these days, and brining will be complete overkill.

Ah. Forgot about that. The only adulterated pork at the grocery I
shop at
is obviously marinated with herbs and stuff. I don't buy it, and I
shop that
store because all of their meat is "pure". (And expensive, although I
really
don't have much basis for comparison.)

Of course, if the OP had injected pork, maybe he wouldn't have posted
in the first place

Cindy Hamilton

"Janet" > wrote in message
...
> Regarding brining: be aware that a lot of pork is already injected with
> salt solution these days, and brining will be complete overkill.
>

Our King Soopers (Kroger) stores carry a brand of fresh pork, Moist and
Tender, that says it is up to 12% injected liquid. Why would I want to pay
that price for salt water? I do not buy pork there. I only buy stores with
plain pork.

Dale P

Dale P wrote:
>
> Our King Soopers (Kroger) stores carry a brand of fresh pork, Moist and
> Tender, that says it is up to 12% injected liquid. Why would I want to pay
> that price for salt water? I do not buy pork there. I only buy stores with
> plain pork.


I so totally agree! I've mentioned this argument before. That's twelve
percent of the "non-product" for which one pays a premium price. Isn't
it just a method for producers to pad those bottom line profit margins
at minimal cost while marketing said product to promote perceived health
benefits (less fat)?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Tue, 24 Mar 2009 17:11:40 -0500, Sky wrote:

> Dale P wrote:
>>
>> Our King Soopers (Kroger) stores carry a brand of fresh pork, Moist and
>> Tender, that says it is up to 12% injected liquid. Why would I want to pay
>> that price for salt water? I do not buy pork there. I only buy stores with
>> plain pork.
>
> I so totally agree! I've mentioned this argument before. That's twelve
> percent of the "non-product" for which one pays a premium price. Isn't
> it just a method for producers to pad those bottom line profit margins
> at minimal cost while marketing said product to promote perceived health
> benefits (less fat)?
>
> Sky

frankly, i think it is the twelve percent of the pigs who are the most
intelligent that are behind it.

your pal,
blake

Dale P wrote:
> "Janet" > wrote in message
> ...
>> Regarding brining: be aware that a lot of pork is already injected
>> with salt solution these days, and brining will be complete overkill.
>>
>
> Our King Soopers (Kroger) stores carry a brand of fresh pork, Moist and
> Tender, that says it is up to 12% injected liquid. Why would I want to
> pay that price for salt water? I do not buy pork there. I only buy
> stores with plain pork.


I get my pork from a local Dutch butcher. I had pretty well given up on
pork until I started getting it again from this guy. I remember pork
from my youth as being very tasty and with a nice texture, but it went
downhill over the years. So we are now eating and enjoying pork again.
As good as this guy's pork is, it is not as good as the pork I had
last summer in Estonia. That stuff was incredible.

Dave Smith > wrote:

>I get my pork from a local Dutch butcher. I had pretty well given up on
>pork until I started getting it again from this guy. I remember pork
>from my youth as being very tasty and with a nice texture, but it went
>downhill over the years. So we are now eating and enjoying pork again.
> As good as this guy's pork is, it is not as good as the pork I had
>last summer in Estonia. That stuff was incredible.

I can imagine. I had some Berkshire pork at a pub in Fareham,
England that was about the best I've had. The place was packed
with locals too, at Sunday brunch time, a lot of them having
ordered the pork. Clearly they were noteworthy for it.

Steve

On Mar 24, 9:36*am, "Janet" > wrote:
> Regarding brining: be aware that a lot of pork is already injected with salt
> solution these days, and brining will be complete overkill.
..
You should not ever buy meat at any store that adds "__% of a
solution."

--Bryan, goodnight

Bryan wrote:

> You should not ever buy meat at any store that adds "__% of a solution."

Say, Bryan, you've been posting a LOT more than usual these days.

Are you recently unemployed?

Bob

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.)

N.

"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)?

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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

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.

Thank you all for the help. Lots of good ideas.