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Culinary Q&A: Tenderize pork chops
- Jenne D., Nokomis, Fla.
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More from Other NewsA: Years ago it was easy to cook pork. The animal was bred to be about 50 percent fat by weight, making it nearly impossible NOT to get a juicy, succulent result when cooked. Since Americans have become more health conscious, farmers have bred pigs to be much leaner. Lean pork, however, takes a bit more effort to cook, but you can still enjoy juicy chops if you follow a few easy steps.
If you have a choice in the supermarket, buy bone-in chops about 1-1/4 to 1-1/2 inches thick, preferably with a rim of fat left on the meat. Rib chops generally have a bit more fat than loin chops and are less likely to dry out when cooked.
If you have time, you may want to soak the chops in a salt and sugar based brine. This adds juiciness and flavor and requires little more than a few minutes to mix up the brine and a few hours to soak your chops in the refrigerator. Don't let chops sit in the brine for more than five or six hours, though, or they'll be too salty. Brining also works well for larger cuts like pork loin roasts.
Finally, and probably most importantly, don't overcook your chops.
Overcooked chops will always be dry. For the best results, begin by
searing the chops on both sides in a very hot skillet. Thicker chops
may require a little time in a hot oven or some additional cooking in
liquid, but not much. The parasite that causes trichinosis is killed at
137 degrees F., so if you remove your chops from the pan when they are
between 145 and 160 degrees and let them rest for five to 10 minutes,
they'll be safe to eat and still juicy.
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