Pork Chops ??
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Topic: Pork Chops ??
Posted By: FREEDGUY
Subject: Pork Chops ??
Date Posted: 13 Aug 2020 at 5:45pm
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 ??
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Replies:
Posted By: Dakota Dave
Date Posted: 13 Aug 2020 at 5:58pm
| Sear them and put in crockpot with a jar of sauerkraut. Once you cook the moisture out no external moisture will get rid of the dry. |
Posted By: steve(ill)
Date Posted: 13 Aug 2020 at 5:59pm
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put them in a crock pot with a few potatoes and ------------- Like them all, but love the "B"s. |
Posted By: FREEDGUY
Date Posted: 13 Aug 2020 at 6:21pm
Thanks Dave and Steve, this is the problem , the "driest" are done in a slow cooker with potatoes and onions  .
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Posted By: Ray54
Date Posted: 13 Aug 2020 at 6:31pm
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. Here a good shape not even real fat wild pig is better eating. The old timers wanted some fat in the chop.
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Posted By: DMiller
Date Posted: 13 Aug 2020 at 6:43pm
| Grandmother breaded them, seared in a frying pan for a few minutes then in a covered baking dish in the oven for close to an hour, Nicely Done and moist, never had issue with any store's chops. |
Posted By: FREEDGUY
Date Posted: 13 Aug 2020 at 6:55pm
So I'm NOT IMAGINING them being dry
 !!! And No, there's still broth left which is spooned onto the sliced open chops, but it doesn't help  . It's like the X'mas dinner scene from X-MAS VACATION movie watching Ellen "flinging" the turkey over her shoulder LOL !!! |
Ray54 wrote:Posted By: DougG
Date Posted: 13 Aug 2020 at 7:03pm
| No use to even buy them and try differnt ways they always ball up in your mouth and be disappointed |
Posted By: Ray54
Date Posted: 13 Aug 2020 at 7:09pm
| 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. |
Posted By: FREEDGUY
Date Posted: 13 Aug 2020 at 7:13pm
| Any idea of where she might have found that recipe ?? |
Posted By: Bill_MN
Date Posted: 13 Aug 2020 at 7:18pm
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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. ------------- 1951 WD #78283, 1918 Case 28x50 Thresher #76738, Case Centennial B 2x16 Plow |
Posted By: omahagreg
Date Posted: 13 Aug 2020 at 7:47pm
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When we got a new grill 3 years ago, we got an infra red one by Charbroil! Was a STEEP learning curve, but finally figured out a great routine. Our chops are most excellent and moist. With infra red you put them on a 650 degree grill and I use a remote reading thermometer to flip them at 105, remove at 160 internal temp. The high heat seers the meat so the moisture stays in side. ------------- Greg Kroeker 1950 WD with wide front and Freeman trip loader |
Posted By: Lars(wi)
Date Posted: 13 Aug 2020 at 8:05pm
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Chops are a waste of money, try and find ‘pork steaks’, you may have to ask the butcher. ------------- I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: Ray54
Date Posted: 13 Aug 2020 at 8:19pm
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Continental Pork Stew 1 Tablespoon olive or vegetable oil 1 Tablespoon butter or margarine 2 teaspoon finely chopped garlic (we use lots more, go by your taste) 8 ounces sliced fresh mushrooms, optional 1 1/2 pounds pork loin cut in 1-inch cubes 2 1/2 cups chicken broth 1 cup white wine or chicken broth 1 1/2 cups chopped onions 3 medium carrots cut in 1/4" slices 4 medium potatoes cut in quarters 1 teaspoon salt 1/4 teaspoon ground cloves (adds a great flavor, please use it) 1/4 teaspoon pepper 2 cups cream 1 cup flour 1. Heat butter and oil in 4-5-quart Dutch oven. Cook garlic and mushroom (if using) in oil 5-6 minutes, stirring frequently until mushrooms are softened. If just doing the garlic, cook just til fragrant, about 1 minute. 2. Stir in pork. Cook 6-7 minutes, stirring frequently, until pork is lightly browned. 3. Stir in broth, wine, onions, carrots, potatoes, cloves, salt and pepper. Heat to boiling; reduce heat to medium. Cover and cook 25-30 minutes, stirring occasionally until pork is tender and no longer pink in center. 4. In medium bowl, whisk flour and cream until smooth. Beat into simmering liquid. Cook 5-6 minutes, stirring constantly, until slightly thickened. Serves 8 (1 1/3 cups each) 450 calories, Exchange: 1 starch, 4 lean meat, 3 1/2 fat. Suggested serving side of crusty bread to soak up more "gravy".
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Posted By: HD6GTOM
Date Posted: 13 Aug 2020 at 9:47pm
| 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. |
Posted By: Coke-in-MN
Date Posted: 13 Aug 2020 at 11:01pm
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wife use to just sear them - then place in glass baking pan cover with canned baked beans (Bush Grilling Beans) and bake about 20 minutes . Myself now I just cook them slow and put a lot of horse radish on them . Did buy some chops cubed them and made stew with them - was cheaper then what they had for stew meat in packages . ------------- Life lesson: If you’re being chased by a lion, you’re on a horse, to the left of you is a giraffe and on the right is a unicorn, what do you do? You stop drinking and get off the carousel. |
Posted By: tadams(OH)
Date Posted: 14 Aug 2020 at 3:01pm
| Where's Shameless he's sure to have the answer |
Posted By: TimCNY
Date Posted: 14 Aug 2020 at 5:48pm
Try them boiled. You'll never complain about "dry" again.  ------------- I need more than 200 characters for my "signature." I'd love to see that changed to 250! |
Posted By: jaybmiller
Date Posted: 14 Aug 2020 at 6:17pm
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Gee, we get 'naturally raised, no drugs' porkchops from the 'organic farm' up the road and I love them better than steaks ! ALWAYS juicy,tender and tasty. I'd rather have them than the $50 'steak' I had at a 'must eat here' place.. These chops are about 3/4" thick, right amount of fat on them and consistantly tasty. We'll split one between the 2 of us, that's how big they are. ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: FREEDGUY
Date Posted: 14 Aug 2020 at 6:53pm
Don't let that place go out of business !!!!
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Posted By: Lars(wi)
Date Posted: 14 Aug 2020 at 9:46pm
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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 tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: Hubert (Ga)engine7
Date Posted: 14 Aug 2020 at 9:54pm
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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. ------------- Just an old country boy saved by the grace of God. |
Posted By: shameless dude
Date Posted: 15 Aug 2020 at 12:45am
| 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. |
Posted By: shameless dude
Date Posted: 15 Aug 2020 at 12:52am
| oh...another way too...if doing your pork in a slow cooker or oven pan...pour in a small can of beef or chicky stock...don't use the cubed stuff, they are fine for other types of cooking, used beef or chicky broth from a can...yes...you can use chicky broth on beef and pork...be surprised at the taste it gives. cream of mushroom soup (not watered down) works well too. use the condensed. now that you have some of my secrets...enjoy! |
Posted By: Tbone95
Date Posted: 15 Aug 2020 at 7:15am
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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. |
Posted By: jaybmiller
Date Posted: 15 Aug 2020 at 8:31am
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re: Don't let that place go out of business !!!! Yeah Morden's Farm, Sandy is 7th generation, Great gal, same bday as me..... 12 acres, 1860 farm house, 1million buck business... for sale for 2.7M if I was younger.. I'd buy in a heartbeat... oh well.... ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: Thad in AR.
Date Posted: 15 Aug 2020 at 9:00am
Exactly👍 |
Posted By: Thad in AR.
Date Posted: 15 Aug 2020 at 9:04am
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What I’ve learned around here is that if the package says all natural /organic it must be ran through an industrial meat grinder and have lard added to consume. The ole farm raised cooked proper wins out. |
Posted By: desertjoe
Date Posted: 15 Aug 2020 at 9:54am
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The wife has been talkin bout wantin to make some tamales,,so I been checkin on the pork roasts but they been up on the high side for the longest ,,,but the other day I happened to walk by the meat section and they had some pork steaks bout 3/4" on sale for .99/lbs,,yes .99 per pound in bout 6 pound packages so I cobbed on to 4 packages,,That will be enough for a good load. Then thought bout it and went and cobbed on to 2 more packages for some grillin and smokin as per ole Shameless's style,,,, Happy Eating,,!! Maybe I ought to go get some more for the freezer,,??
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Posted By: FREEDGUY
Date Posted: 15 Aug 2020 at 4:30pm
Maybe you and Ill Steve can put in an offer
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Posted By: Thad in AR.
Date Posted: 15 Aug 2020 at 5:10pm
Tamales I’m so jealous. I do buy them from out painter at work. And we recently got a new food truck that sells bulk if you ask them. I know the family that owns the food truck very well. We’re thrilled to have them. My crew gets lunch there for $7.00 to $9.00 and get a lot of food.👍 |
Posted By: chaskaduo
Date Posted: 15 Aug 2020 at 6:00pm
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Tamales are labor intensive, unless of course you have a Tamale King. http://www.tamaleking.com/page4.html" rel="nofollow - http://www.tamaleking.com/page4.html ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: Dave H
Date Posted: 16 Aug 2020 at 6:57am
| I did not notice that anyone recommended the Instant Pot. WE use the hey out of ours. |
Posted By: ford8nwd
Date Posted: 16 Aug 2020 at 8:37am
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We make porkchops on the grill marinated in soy sauce.....doesn't make em tender, but very tasty. Sure miss when we butchered nice fat hogs! |
Posted By: ford8nwd
Date Posted: 16 Aug 2020 at 8:49am
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I think they are butchering them too soon, before they have added a lot of fat. I still remember the first hog we butchered, weighed in at over 300#, tasty beyond belief, wife hated it, way too fat, I loved it. Chops were nice and juicy. Back in the day when pigs ate differently they had better taste. |
Posted By: shameless dude
Date Posted: 16 Aug 2020 at 9:54am
| ford8n says it all! it's very true on the size of the pigs that go to market now...they want lean meated pigs, that way they don't hafta pay for extra fat and bones and skin. we used to raise them to 275/300 lbs, and they tasted a lot better than the ones now a days...plus we used all natural feed too...they got their vitamins and minerals out in the hog yard. they can't get that from concrete pens. |
Posted By: Ray54
Date Posted: 16 Aug 2020 at 11:15am
Not the super big boy's breed their's to be the "OTHER WHITE MEAT" and they are a leaner animal that does not marble like old time hogs. So they are dry just like chicken breast.  tastes just like chicken |
Posted By: chaskaduo
Date Posted: 16 Aug 2020 at 1:51pm
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Sous Vide 3-5 hours 140* to 145*, really hot fast pan sear after. https://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/simple-sous-vide-pork-chop-recipe" rel="nofollow - https://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/simple-sous-vide-pork-chop-recipe What temp kills trichinosis? The origin of the odd USDA mandated internal cooking temperature of 160°F appears to be the government trying to account for inaccuracy and idiocy. (That temperature is more relevant for salmonella than trich.) The actual temperature that kills the trichinella parasite is 137°F, which happens to be medium-rare. Mar 2, 2015 A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat. May 24, 2011
------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: FREEDGUY
Date Posted: 16 Aug 2020 at 4:53pm
Dave, the wife uses a "pressurized" version of a crock pot- NOT an "insta pot". Is there aq difference ??
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Posted By: shameless dude
Date Posted: 17 Aug 2020 at 12:44am
| we'll use our instapot ussually in the winter if i don't wanna cook outside in my shed, that takes all the fun outta cooking something and ads heat to the house in the summer. same with the air fryer, that thing puts ALOT of heat out the back of it when using it. the old pressure cookers were dangerous if you didn't know how to use them properly. i have alot of different ways to cook anything, mostly cuz it's fun to see what can be done with anything. looking for a wood fired smoker grill right now. i know what style i want, just hafta find who sells them. i have and love my electric smoker, i just wanna try a wood fired one. maybe i won't like it...but i bet i will...for some things! |
Posted By: Thad in AR.
Date Posted: 17 Aug 2020 at 11:39am
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My wife’s crock pot has a sealed lid with one very small opening. Is that what y’all are talking about? |
Posted By: desertjoe
Date Posted: 17 Aug 2020 at 3:07pm
You got that right,,, Chask,,My wife used to make em for Thanksgiving and Christmas but only for the family,,
They are very labor intensive is why most tamales you buy are kinda small and don't have very much meat in em. The ones the wife makes are bout 6" long and 1 1/2" dia with lots of meat,,!! UMMmmmmm,,,UMmmmm,, |
Posted By: steve(ill)
Date Posted: 17 Aug 2020 at 4:36pm
Thad. crock pots normally have a glass lid and you can watch what is going on inside... a Pressure cooker is made out of aluminum and has a pressure valve on top and holds several PSI of pressure inside to cook FASTER... It has a locking lid and a relief valve on top... An INSTA Pot is another name for a newer version of the old pressure cooker. It may have a control panel, etc.
 ------------- Like them all, but love the "B"s. |
Posted By: FREEDGUY
Date Posted: 17 Aug 2020 at 5:47pm
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Steve, I just got home and looked at the "cooker" momma has been using, it's a Crock Pot brand of a "pressure" cooker but NO glass lid ??
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Posted By: steve(ill)
Date Posted: 17 Aug 2020 at 5:58pm
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YEA... i just looked it up.. I always thought CROCK POT was a generic term for a cooker.. I see there is a COMPANY called Crock Pot.... i guess its like KLEENEX and TISSUE... All the OLD time Crock Pots i have seen were glass tops.... Pressure cookers were aluminum TANKS that set on a stove and you heated them up with the burner... Now these days they have these new ELECTRIC POTS that you plug in , computer controlled and do everything.. Old time "CROCK POT"..  ------------- Like them all, but love the "B"s. |
Posted By: Lars(wi)
Date Posted: 17 Aug 2020 at 6:03pm
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Mrs Lars has an Insta Pot, and she uses it often. ------------- I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: steve(ill)
Date Posted: 17 Aug 2020 at 6:04pm
the OLD Presssure Cookers from the 1950 era were all aluminum with a LOCK on lid and a pressure relief in the center...you set the lid on and turned it 30 degrees so the handles lined up and it was LOCKED.. They were set on the stove burner.. YOU controlled the heat.. No electric plug, no computer !!  ------------- Like them all, but love the "B"s. |
Posted By: Thad in AR.
Date Posted: 17 Aug 2020 at 6:32pm
| Ours looks like the crockpot in the pic but ours has clamps on each end to hold the lid down tight. Has a rubber seal. It has a small hole in the lid maybe 1/16 oh and it says Razorbacks.👍 |
Posted By: Hubert (Ga)engine7
Date Posted: 17 Aug 2020 at 6:57pm
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Nobody has mentioned the good old reliable standby - the cast iron dutch oven. Does a fine job on pork or beef roasts, pork chops, stews and then you can rinse it out, wipe it down and cook a mighty fine cobbler in it. Sometimes I will put a chuck roast in ours with the proper seasonings, gravy mixes, maybe some greek peppers just before I leave for church and it is ready when I get home. Good eating with rice and hot biscuits. And a little later the peach cobbler comes out of the oven. ------------- Just an old country boy saved by the grace of God. |
Posted By: FREEDGUY
Date Posted: 17 Aug 2020 at 7:23pm
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Hubert, sadly the last time I saw a Dutch Oven was 12 years ago on a "campout" with my sons cub scout troop . Even then, the only thing made in them were "fruit pie" type cobblers
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Posted By: Hubert (Ga)engine7
Date Posted: 17 Aug 2020 at 8:09pm
Got a couple here at the house and one at the farm. Mine have the domed lids, not the dished lids for putting coals on top. One at the house is still in the box, saving it for my granddaughter. Lodge still makes them but they are a bit pricey but I will pay for USA quality rather than buy the Chinese junk. Try finding a good wash pot these days. If you can find one that is nutcracked or rusted out they want a fortune for them. Friend of mine was a dealer for some made in South Africa for a while. I wish I had bought a few of those. ------------- Just an old country boy saved by the grace of God. |
Posted By: Unit3
Date Posted: 17 Aug 2020 at 8:27pm
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Sutter Home sweet red wine. Crowd a few in a pan and cover them in the wine for an hour or so. Heat the grill and wire brush it. A pad of butter on a fork and wipe down greats. Put on the chops and wipe butter on them ever time you turn them. If you are daring enough, you can pour the wine across the chops while they are on the grill. Be warned, it might go, BOOM!!!! Try this on beef rib tips. ------------- 2-8070FWA PS/8050PS/7080/7045PS/200/D15-II/2-WD45/WD/3-WC/UC/C |
Posted By: Brian Jasper co. Ia
Date Posted: 20 Aug 2020 at 8:46pm
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Probably a difficult subject, but she's over cooking them. First and foremost, a pork chop should be an inch thick. Next like someone said they only have to be 140 degrees to be done. A hint of pink is good. I just did chops on the stove last night. The key is low heat and cook them slow. If they're sizzling like bacon, your fire is too high and they will be totally dried out by the time they're done. ------------- "Any man who thinks he can be happy and prosperous by letting the government take care of him better take a closer look at the American Indian." Henry Ford |
Posted By: shameless dude
Date Posted: 21 Aug 2020 at 12:40am
| Thad...them was made that way for transporting it to like picnics and such without fear of spilling your load. they are a good thing! |
Posted By: shameless dude
Date Posted: 21 Aug 2020 at 4:18am
| i haven't tried this yet but i've been told to steam the thick chops first then grill them. if i try it, i'll report back on it |