Marinate pork chops overnight in low sodium soy sauce and diced onion. Broil or grill. Delicious!
3/28/12 6:10 P
Thanks for all the suggestions. I have lots to try. This was a suggestion from my sister who is a weight watcher fan. I tried it and LOVED it. I do believe the brining is the key to making the pork chops very plump and not dried out.
4 c Water 2 tb Salt 2 tb Sugar 4 Bone-in rib pork chops 3 Garlic cloves, chopped 2 ts Dried thyme 2 ts Crushed rosemary 1 1/4 c Peeled fresh pineapple 1 Tomato, chopped 1 Kiwi fruit peeled & chopped 2 tb Red onion, chopped 3 tb Fresh basil 1/2 ts Red-wine vinegar 1/2 ts Honey 1/2 ts Salt 1/4 ts Ground pepper
To brine the pork, combine 1 cup of the water, the salt, and sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary is a large zip-close plastic bag; add the dissolved sugar mixture and the remaining 3 cups of water. Squeeze out the air and seal the bag; turn to coat the pork. Brine the pork in the refrigerator at least 8 hours or up to 24 hours.
Spray a grill rack with canola oil nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
Meanwhile, to make the relish, combine the pineapple, tomato, kiwi fruit, red onion, basil, vinegar, honey, salt and pepper in the medium bowl and set aside.
Remove the pork from the brine. Discard the brine and pat both sides of the pork dry with paper towels. Place the pork on the grill rack and grill until an instant-read thermometer inserts in to the side of the chop registers 160F, about 5 minutes on each side. Serve at one with the relish.
218 cal, 8g fat,3 g sat fat, 5 Points
3/27/12 2:26 A
i try to find the thicker pork chops, one inch if i'm lucky. let them come to room temperature before you cook them. get your frying pan medium hot with -2 tbsp or so of oil. add your salt and pepper just before you put them in the hot pan. let them brown...don't move them around, they'll lift when they're ready to turn...2 minutes or so... brown the other side. put them in a medium oven to medium high 375-400 until they're done. you'll have to watch them to get an idea of when they're right...maybe 15 minutes... when you take them from the oven, put them on a plate and cover with tin foil and let them rest for 10 minutes...the juices go back into the meat and it helps them to be juicier...so good. enjoy!
3/26/12 10:37 P
we love a pork steak grilled with bbq sauce - yum!
I always do 30 minutes at 350F in the oven and they turn out great... I coat them with shake and bake, though, so that might camoflauge their overdoneness.
Fitness Minutes: (5,254)
314 3/20/12 10:56 P
You could barbecue them like ya do, except brine for awhile before hand.
Put them in a huge bowl, and add a handful of salt to a quart of water, along with maybe some garlic powder and other seasonings. Let them soak for at least a half hour, but you could let them go overnight, too (just not too long, or else they pick up a weird lunch-meaty texture). It seasons them throughout, and keeps them really juicy. Look for brine recipes online. Alton Brown has an excellent one for turkey that uses a lot of ingredients, like orange juice and ginger, in the salt water, it's great for fancy. Simple salt water works fine too.
This works on ANY lean white meat. Chicken breasts are the best this way.
3/20/12 7:14 A
Have you tried them in the crockpot? Cover with a can of beer and cook on low for eight hours?
When I used to eat pork, I would make stuffing to put on top of the chops and then bake. The stuffing kept the meat moist.
Slice up an onion or so and half-cook them in a frying pan. Dredge the chops in a mixture of flour and crushed rosemary. (Or other spices. I haven't tried this with non-wheat flours, but almond flour might be worth a try.)
Shove the onions to the sides of the pan and get it hot enough to brown the floured chops on both sides. Add water to submerge the chops halfway, slice an apple so that the skin is in very thin ribbons (or peel it if you do not need the fiber) and arrange the apple and onions on top of the chops while adjusting the heat to a gentle warmth. (Sorry, it is a bit of a dance, but you want to end up with onions and apples on top while not letting it come to a boil.)
Half-lid the pan and I believe that pork wants to be 160 on the thermometer.
Remove the chops and add the dredging flour to the cooking liquid. (I think most people need to pre-wet the flour, look up videos on how to make gravy with pan-drippings.)
There is also a variation that uses apple juice as the liquid... or was that sausage?
I'm usually lazy and don't worry about carb and vegetable. That or I just use potatoes as the carb.
Thin chops will dry out very quickly... they only take a couple minutes to cook. I like getting nice thick pieces that have a bit of fat on them. If they are too lean they will dry out quickly too. You can always cut the fat off after they are cooked. I'll season with a little salt, pepper and garlic powder and put into a very hot pan with a little olive oil, sear, flip, let that sear and then take them off to rest for several minutes. I use the touch method to get an idea of if the meat is cooked enough... make a fist and poke the fleshy part above the thumb knuckle... that is the tenderness that your meat should be for rare to medium rare... I do the same thing with steak and it always comes out perfectly!
Fitness Minutes: (379)
2/23/12 12:20 P
I pan fry ginger and garlic in a minimum of oil, then sear the chops on each side. The trick here is to NOT move the chops until they are well seared. This seals in the juices and gives a lovely texture. Reduce heat and add in a little stock or apple juice (apples go amazingly well with pork). Then finish off in a 350 degree oven until the juice JUST run clear. Check every few minutes.
The most common reason for dry pork is overcooking. Before, pork was not considered done until 160-165 degrees (internal temperature). The FDA has reduced that to 145-160. At 145 your pork is done, juicy, delicious. At 165 almost ALL cuts of pork will be dry from my perspective.
Another common reason for dry pork is...not letting the meat rest. Make sure your chops rest for at least 3 minutes OUTSIDE of the pan. This allows the juices to reabsorb into the meat rather than running out at that first cut.
If you aren't worried about sodium intake, you might also want to try a light brine for 30 minutes. The salt works into the meat and increases both flavor & juiciness. When brining chops, do *NOT* use a salt-based sauce or preparation.
I drizzle a bit of olive oil on top, a sprinkle of garlic salt and cook on high heat but keep an eye on them. Pork does cook quick and if you leave it just a minute too long it will be dried out.
Back in the day, people worried about under cooked pork and always overcooked them. Check out this website for ideas !
lots of recipes !!
Edited by: SNOOPY1960 at: 2/23/2012 (09:54)
2/22/12 4:52 P
I need some help here. The last 3-4 times I've cooked pork chops, they always end up dried up. I normally try and bbq them but even that dries them out too much. I would love some suggestions to get nice, moist chops. I usually use boneless as well, so that could be drying them out. Any suggestions?
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