How can my wife stop making pork chops so friggin dry.?

Question

Help me... I'm starving.

Answer 1

Well, if she's frying them, she should only fry them till their tender with a fork. If she's baking them, she should cover them with a lid or foil to hold in the moisture. it should be cooked at 375 for 30 to 40 minutes.

Answer 2

This recipe is very easy and delicious:

4 pork loin chops (1/2 in thick)
1/2 cup water
2 tsp dried parsley flakes
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp dried thyme leaves
1/4 tsp Worcestershire sauce
1/3 cup milk
2 Tblsp all purpose flour

1. In large skillet over med-high heat, brown pork chops on both sides. Add water, parsley, salt, onion powder, thyme, and Worcestershire. Cover; simmer 20 minutes or until pork chops are tender.

2. Remove pork chops from skillet; keep warm. In small bowl, combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork chops.

Answer 3

Why don't you cook the pork chops? I'm sure your wife would love to stand back and critique your cooking!

If she baking them in the oven, have her turn the heat down by about 50 degrees and cook them longer-

Or better yet, you pull out the crock pot in the morning, season them and put them in there all day on low. They will definitely be moist.

Answer 4

Like 'button21' said, the secret is probably in covering them after browning. Here's a recipe for your collection...

"Breaded Pork Chops" - 6 servings

4 tbsp. salad oil
2 medium onions; thinly sliced
6 pork loin chops, each cut 1/2" thick
1 egg
2 tbsp. milk
1/2 tsp. salt
3/4 cup Italian-seasoned dry bread crumbs
2 tbsp. water

1) In 10" ovensafe skillet over medium-high heat, in 2 tbsp. hot oil, cook onions until tender. Remove from pan; set aside.
2) With sharp knife, trim and discard excess fat from edges of pork chops. In pie plate, beat egg, milk and salt; place crumbs on waxed paper. Coat chops with egg mixture, then with crumbs.
3) In same skillet, in remaining 2 tbsp. hot oil, cook chops, 3 at a time, until well browned on both sides. Pour off fat. Return all chops to skillet; top with reserved onions. Add water; cover.
4) Bake at 350* - 45 minutes or until meat is fork-tender.

Answer 5

This recipe makes very tender porkchops. Enjoy!


Mushroom Pork Chops

INGREDIENTS
4 pork chops
1/2 teaspoon salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
Season pork chops with salt, pepper, and garlic salt to taste.
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Answer 6

If you go to the grocery store in the section where they sell all the marinades, theres these pork chop bags. They also come with a seasoning. You bake them and you cant go wrong, there moist and yummy. Just follow the directions.

Answer 7

Why don't you take your wife out to a nice restaurant that serves moist tender pork chops and you can order them!

Answer 8

LOL This really is simple...she is overcooking them. A pork chop that is not overcooked will not be dry PERIOD! Just tell her to not get too carried away with literally abolishing them in the oven. It is OK to be worried about contracting a "bug" from undercooked meat but its not OK to take it too far. lol Good luck.

Answer 9

Have your lovely wife bake them with a seasoned rice under them covered with foil. The moisture from the rice cooking will keep them nice and tender. I sure hope that helped and my regards to your wife. Enjoy

Answer 10

If your cooking over the stove it would be best to put 1/2 cup water. Usually adding stuff like salt, pepper or other seasonings would be good at this time too. If cooking in over, make sure that foil goes over pan that your cooking to maintain moist choppers.