Dried Out Boneless Pork Chops....

[Darlin]

I have a big bag of boneless pork chops - very thick. I bought them at Costco. The first time I fixed some they were quite dry. Does anyone have a great recipe for these thick things - that would keep them moist and good??????

[makedah]

Two questions: are you sure it's your cooking and not the product? How did you cook the chops?

You may want to add meat tenderizer to them and/or pound them flat so that they cook more quickly. If they don't have much marbling (fat) in them, you don't want to try to bake them or otherwise cook them for an extended period of time.

[woodsl]

We cook the boneless, thick pork chops on the grill quite often and they are usually not dry. My husband says the keys is not to overcook them.

[Vanessa]

boneless chops cook much faster than with bone. I would suggest using a marinade and if you are grilling them you might be grilling them too long. If you are using your stove, you can add color by browning them and finish in the oven (covered) then uncover and you can top the last few minutes with lets say some chutney, an onion & mushroom sauce or a sauce made with sliced sauteed apples and cider (or apple juice) this way you are adding moisture to your cooked chops.

[luv2cook]

Darlin, buy an oven thermometer that you stick into the meat and it will beep when it reaches the right internal temp. You really shouldn't cook pork over 160. When you pull it out, it keeps cooking. Trust me - best $$ you've ever spent. Takes all guess work out of it.

[sneezles]

If you haven't tried this CL recipe, I highly recommend it and it has gotten good reviews on past threads:

CookWare(tm) from Cooking Light(r)

Pork Chops Braised in Country Gravy

SOURCE: The Complete Cooking Light Cookbook YEAR: PAGE: 330

INGREDIENTS FOR 4 SERVINGS:
4 4-ounce boned loin pork chops (about 1 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cup 2% reduced-fat milk, divided
1 teaspoon margarine or butter

INSTRUCTIONS:
1. Trim fat from pork. Combine flour, salt, and pepper in a large zip-top
plastic bag. Add pork; seal bag, and shake to coat pork with flour mixture.
Remove pork from bag, reserving remaining flour mixture in a small bowl.
Gradually add 3/4 cup milk, stirring with a whisk until blended.
2. Melt margarine in a large skillet over medium-high heat. Add pork; cook 5
minutes on each side or until browned. Add milk mixture; cover, reduce heat to
low, and cook 30 minutes, stirring occasionally. Turn pork. Stir in 3/4 cup
milk; cover, and cook 30 minutes, stirring occasionally.
3. Uncover skillet, and cook pork 15 minutes or until gravy is reduced to 2/3
cup. Spoon gravy over pork. (serving size: 1 chop and 2 1/2 tbs gravy).

NUTRITIONAL INFORMATION:
CALORIES 248 (39% from Fat); FAT10.8g (sat. 4.1g, mono 4.6g, poly 1.2g);
PROTEIN 28.4g; CARB 7.2g; FIBER 0.1g; CHOL 79mg; IRON 1.2mg; SODIUM 425mg;
CLAC 119mg

[Jewel]

I have always had trouble with those Ninja Pork Chops from Costco! Everyone is right, the key is to not overcook. I also am a firm believer in the Meat Fork Tenderizer. I poke the living poop outta those things with my meat fork before I marinate, and a touch of flavored vinegar in the marinade helps with the tenderizing. The best way for me to do them so far is in a cooking bag, or in my pressure cooker. Half the time they STILL end up a bit dry because they're so lean! http://www.cookinglight.com/bbs/confused.gif I honestly think those things are just too thick, and I end up slicing them in half and cooking for a shorter time unless I'm stuffing them.

I also like to smoke them using my stovetop smoker! That seems to keep the moisture and juices inside! http://www.cookinglight.com/bbs/biggrin.gif

[SusanL]

I second Sneezles Pork Chop with Gravy, we had them on Thursday, delicious! Be prepared, the recipe takes an hour! You really do simmer them that long, but we found them to be tender and moist! I used bone-in, but you might want to pound those huge buggers and possibly cook only 45 minutes! Good luck and let us know how you prepare them!

[woodsl]

Originally posted by luv2cook:
Darlin, buy an oven thermometer that you stick into the meat and it will beep when it reaches the right internal temp. You really shouldn't cook pork over 160. When you pull it out, it keeps cooking. Trust me - best $$ you've ever spent. Takes all guess work out of it.

I agree completely. This past year, I bought a meat thermometer that you stick into the meat and get an instant read. It was not that expensive and I love it. My husband says my prime rib and pork tenderloin have been perfect ever since I started using my new meat thermometer.

[Leonard]

This is my favorite Pork Chop Recipe.

GLAZED PORK CHOPS

4 to 6 pork chops
In skillet brown seasoned pork chops with chopped onion and garlic ( to taste). In a small bowl, whisk 1/2 cup worchestershire sauce, 1 TB djon mustard, 3 TB honey and pinch of cayenne pepper. Pour over pork chop mixture and let bubble. Cover and simmer on medium heat 30 minutes. I serve this with wild rice and asparagus with warm blue cheese dressing! YUM YUM!!!

[Darlin]

Thanks everyone for your suggestions. I think I will try marinating and grilling next time. I'm going to start using my thermometer also!!!! Don't think I will be buying these thick chops again. BTW - I had cooked them in a skillet on the stovetop. I added some water and seasoning and simmered them for about an hour.

[ewatkins]

How old was your recipe? The "new" pork doesn't need to be coked as long. I wrote CL about this and they published my letter a while back--explaining that pork is different now. I shorten up the cooking time in older recipes.