tender porkchops...pleez help....=0)?

Question

i am having my grandma over for a few days and she loves porkchops..so i was thinking of doing them the "shake and bake" way=0) BUT they are usually pretty dry and slightly tough to chew when they are done baking...i usually use a cokkie sheet and some foil to cook... she cant chew tough meat so i was wondering if anyone had an ideas/recipes/secrets as to how to get them juicy and tender...thanks in advance!!!=0)

Answer 1

Quick simple recipe for my mother in-law's pork chop dish.

Start with Bone out pork chops, about 3/4" to 1" thick.

Slice thinly 4 medium potatoes and two large onions.

In a medium casserole dish, line the bottom with a layer of potatoes,

Cover the potatoes with a layer of Onions.

Place the Chops on the onions and place a layer of onions on the chops and place another layer of Potatoes on the onions.

Cover the whole thing with one can of condensed Campbell's soup, (don't add water)

Cover and bake At 350 degrees for about one hour.

They will come out tender moist and very tasty.

Answer 2

Crockpot Pork Chops With Mushroom Sauce
Yield: 6 Servings

Ingredients

10 small; thick porkchops
2 ts salt
1/4 ts pepper
1/8 ts sage
1 cn (12-oz) cream of mushroom
-soup
1 tb dried onion flakes

Trim the excess fat from the
chops and use it to grease a large skillet. Over high heat, brown each chop
lightly on both sides. Salt and pepper each as it finishes and place it in
the crockpot. Add the sage. Turn the soup (undiluted) and the onion
flakes into the still hot skillet. Scrape the pan juices and turn them
into the cooker. Cover and cook on Low for 8 to 10 hours. Makes 6 to 8
servings.

Answer 3

I usually just brown the chops in a little vegetable oil and then add some beef broth or other liquid (e.g. water with some soy sauce or Worcestershire sauce) and simmer the chops until they are tender. The liquid keeps the chops moist.

Answer 4

porch chops garlic powder an fresh ground pepper..... place on cookie sheet cover well with foil... bake at 300 fer 90 min turn over reseasonwrap again an another 90 min.. juicey an tender yummy

Answer 5

Let them soak in an Italian salad dressing for a few hours, cook on the grill or pan fry. Tastes good

Answer 6

check the thickness of the pork chops and use the shake and bake instructions for the right thickness for your prok chops also some meat tenderizer might help . also check them half way through and turn them over to keep them alittle more moist and give them some extra flavor pour a can of mushroom soup over them. she love them.

Answer 7

Don't overcook your pork chops. That results in dry chewy chops.

Check out Farmer John's website for recipes and cooking tips.

Answer 8

try baking them with some orange juice or apple juice , covered with aluminium foil, once thery cooked remove the foil to let them dry as much as you like.

Answer 9

Get the porkchops WITH THE BONE..... big difference.... the boneless ones always seem dryer and tougher no matter how you cook them.

Answer 10

use meat tenderiser. I find that soaking the chops in pineapple juice does the work. =)