Pork chops
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| Were they dry? Did you just season them and grill them? |
yup...seasoned them and followed the directions...6 min...drier than Phx in July.......I think I need to call that Tyler Folerence on Cooking 911..maybe he can teach me....not to mention that he is nice to look at too  |
| Oooh, if you have Tyler Florence come over, I think I'll have to make my way to AZ for that! Talk about yummy!
My mom seems to have more luck with pork tenderloin than the pork chops. I think because pork chops have so much less fat than they used to, they come out dry really easily. I've also heard that you don't have to cook them all the way anymore. You can't have them rare like beef or anything, but they don't need to be cooked as thoroughly as they used to, due to cleaner pig raising standards. That could help if less time on the grill is involved. |
| My pork chops usually come out tender, and this is the way I cook them. I put them in a baking dish, pour in a can of coke, add some Worc. sauce, diced bell peppers (about 1/2 one), I just eyeball some garlic (probably 1 tsp or so), and slice a small onion and throw that in there. Cover it with tin foil, turn the oven to 325 and bake about a hour or until done. I think the coke is what keeps them so tender. |
| Coke!?! As in Coca Cola? Hmmm, never would have entered into my mind! |
barney1 wrote: Coke!?! As in Coca Cola? Hmmm, never would have entered into my mind!
Yep.  You can't taste the coke once it's finished. |
| Do they taste cokey? |
Darcy wrote: Do they taste cokey?
Look one post up.  |
| I think tenderness/moistness has a lot to do with the quality of the meat. If I get meat from Jewel (the large chain store here), it's awful. But if I buy from the smaller, independent stores, it's good, even the cheap cuts.
I bread pork chops with unseasoned bread crumbs, a little bit of grated parmesean cheese and whatever seasonings I feel like, usually some oregano and pepper. Maybe a little bit of Essence of Emeril. Put them on a baking sheet and spray with non-stick spray (like Pam). Keeps them moist but gets the outside crunchy. Bake at 350 til done. Done depends on the the thickness of the chops. |
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