Pork Chops ??

The wife has been buying "pre-packaged' chops for the past 2 years at multiple stores, Costco being the most purchased. Bless her soul, no matter how she cooks them, they end up SO dry (tasty though) that they are un edible . Can these things be "processed" into a "Miracle Whipped" ham salad spread for some "moisture content ?? 

put them in a crock pot with a few potatoes and carrots ( i hate carrots, use green beans !!)........... also put in a glass dish, cover with a can of mushroom soup and tater tots and bake in the oven.

Edited by steve(ill) - 13 Aug 2020 at 6:01pm

Good luck on finding a better way to cook,modern pork chops. The big time pork processors and breeders have turned pork chops into something drier than a chicken breast. But that was their goal with the "Other white meat".  Steve's way at least gives you gravy to help it slide down,or does all the soup cook away. My wife found a Continental pork stew recipe that has a real thick gravy as well as vegetables. Always goes over if she takes it out  ,most times none come home. 

Edited by Ray54 - 13 Aug 2020 at 7:00pm

Ray54 wrote: Good luck on finding a better way to cook,modern pork chops. The big time pork processors and breeders have turned pork chops into something drier than a chicken breast. But that was their goal with the "Other white meat".  Steve's way at least gives you gravy to help it slide down,or does all the soup cook away. Here a good shape not even real fat wild pig is better eating. The old timers wanted some fat in the chop.

 

Hay I understand the crock pot cooking always seems dry to me too, with pork or chicken. She has a very good stew recipe that uses pork in that is real good,at least in my option.

I don't get chops anymore, almost impossible to keep moist. Get a tenderloin or two and cook real slow in crock pot with some sort of sauce or bacon wrap just until 145F internal. The pre-seasoned vacuum sealed loins turn out great this way. Fat cap on top of loin keeps it moist vs. chops laying flat losing moisture right out of middle.


Edited by Bill_MN - 13 Aug 2020 at 7:20pm

Chops are a waste of money, try and find ‘pork steaks’, you may have to ask the butcher.

We buy them all the time and don't have that problem. She just tosses them in a well seasoned cast iron skillet and cooks them. They all come from Fairways meat counter. These are not pre packaged. They come fresh from the stack cut early in the morning or the previous day.

Edited by HD6GTOM - 13 Aug 2020 at 9:48pm

Where's Shameless he's sure to have the answer

I remember my Dad comment on when Grandpa raised Duroc, and Yorkshire?, they always raised one Berkshire for the freezer. Claimed they had better flavor.

i find that the thinner they are the worse they cook up. we always grill ours that are 3/4 inch or 1 inch thick. my flat top grill does the really well, they stay moist, in fact after cooking them on the flat top grill, i'll put them on a small gas grill (camping type) to put a char on them...same with steaks. go buy a small container of: ADOLFS MEAT TENDERIZER, get the original steak flavor. sprinkle them lightly (contains some heavy duty salt so use lightly) before grilling/cooking, i have to use that stuff on some of the nasty chops we get now a days, but they come up tender and don't lose their juices. when buying your chops, if you don't see any juices in the package when you pick them up...pass them up. alot of places pump water into the meats to make them weigh more. oh...and when you treat them chops with that tenderizer...only treat one side...the side away from the heat and when it's still raw. i also use chops and steak and chicky when i make my stews, it IS better meat now a days to use rather than the already cubed stew meat offered at the counter. might be a little more expensive...but the tastes are alot better too. another way to tenderize your meats to is use lime juice. use lime juice for the heavy meats (pork, beef, elk, deer, buffalo, etc) and use lemon juice on light meats (lamb, chicky, fowl, turkey, ect) marinate the meats at least 3 hours in the lime/lemon juice in the fridge before grilling. you won't taste those juices after grilling them. don't use those juices if doing stew, you will taste it then. hope this helps.

Hubert said it all, “Most people overcook pork chops.”

Find a meat market where they pull the loin out of the cooler and ask you how thick you want them. A healthy 3/4. I season and grill and turn them once and they’re delicious. Takes a little practice but well worth it. The Mrs. does breading and bake and that’s even juicier.

Trichinosis has been eliminated, no need to cremate pork.

Edited by Tbone95 - 15 Aug 2020 at 7:17am

Hubert (Ga)engine7 wrote: Most people overcook pork chops. Marinade them in Dales seasoning and grill them, you can wrap them in foil after they have browned to retain some of the moisture. I like them breaded and fried also; fried pork chops, gravy, scrambled eggs and hot biscuits.

Exactly👍