whats best way to fry pork chops and to make them tender?

Answer 1

i dont fry them, i place them in a covered frypan and cover them with orange juice, slow cook - generally i leave them cooking for about 2 hours , on low heat. keeping check to make sure the o.j is always covering them. so i guess you could say i slow boil them :) but htey are so tender that they fall apart with you pick them up . :( now i'm hungry

Answer 2

First you create a "brine". A "brine" is a solution of water, salt (preferably kosher salt) but reg. salt is ok, and peppercorns. Measurements: 1 qt. of water, 1 T. salt, 1 tsp. of black peppercorns. Put the ingredients together in a large pot or plastic container. Add in the raw pork chops and leave to "marinate" overnight or if you're in a hurry just an hr. or 2. Using a brine solution for meats or poultry really makes a difference as it retains the moisture and will keep the meat juicy. I promise. Once your done marinating the pork chops, pat them dry with a papertowel. Then lightly grease your pan with olive oil and pan fry them on medium heat until done. The meat should not be rare but slightly pink to white is ok. Don't overcook them or they will get dry.

Answer 3

Just use 'Oven Fry' Crispy for pork chops. . They are baked,
but really are the best I have had. . .Just add a little more oil
to the pan, and do turn them over. (the instructions say not
to) bottom rack in oven.

They are great.

I also use 1" chops, center cut. good quality.

They turn out perfect every time.

good luck

Answer 4

Check your cook book. The most common mistake is over cooked pork because ppl are overly afraid of "worms". Do some research on these worms and put your worries to bed. As said before...your cook book will give you time tested and approved guidelines for how long to cook things. Frying is frying...you know how to do that. :)

Answer 5

Start with excellent meat.
Don't over salt.
Keep your heat low. After they brown on each side, add a cup of wine and cover. Check for doneness (no pink!) after 5 minutes.

Answer 6

Personally, I find that when I place them in a covered skillet with about a half cup of water and worchestershire sauce for around 20 minutes that they are quite moist and soft.

Answer 7

THERE DELIOUS --INSTEAD OF FRYING PUT SOME DILL WEED ON THEM AND PUT UNDER A BROILER FOR 4 MINUTES PER SIDE OR TILL 150 DEGREES INTERNAL TEMP

ALSO MAKE SURE THERE CENTER CUT

Answer 8

just don't over cook them. thats what most people do that makes them tough.

Answer 9

poke them with a fork