cooking pork chops....?

Question

i would like to bake them. how do i keep them from drying out during cooking? have any tasty ideas?(no shake and bake please. i hate it)

some great ideas so far.
grasshopper- what herbs/seasonings would you suggest?

Answer 1

Brine the chops in a sugar, salt, spices (edit: pickling spice mix is nice and easy, bay, coriander seed, mustard seed etc.... crush some garlic. lemon or another citrus... quite honestly whatever is kicking around the kitchen can go into the brine, whatever style your going for should dictate the flavors you want, also this will be moist, but not necessarily packed with flavor, you will want to consider a sauce or gravy to go along with it) and water mixture for about 30min, rinse off the brine. Bake the chops @ 350 or so until you get an internal temp reading of 145. Take them out. Let them sit 5 min, eat them. People always run into trouble with pork because they insist on cooking it to shoe leather consistency. It's as safe as beef to eat and all dangerous parasites that might be in it die off at around 140 (trichinosis). If you have a chop and it's at an internal temp of 145 degrees for a mere 15 seconds it is safe enough to feed your grandma or a child.

Answer 2

Have you tried McCormick seasonings bags? It comes in one of those packets of seasonings and they have some great ones for pork. I just put the pork in the bag it comes with and then pour the seasoning mix in and some water and bake it. It comes out so juicy and tasty. It's not like Shake n Bake. If you don't like that, you can try putting your own seasonings on the pork, with a little water and make sure you keep it covered to keep it from drying out when you bake it.

Answer 3

You can use a chicken broth like 1/2 cup mixed with 1/2 cup water on the bottom of the pan and turn them 1/2 way in to the cooking and 10 min before done remove all the fluid to make a gravy or trash and cook to brown this should hold all the natural flavor as well as season it in a less fating way.

Answer 4

First rub them with spicy mustard and honey. This will help trap in the moisture when the honey solidifies. Than keep a little bit of water in the base of the pan. I love cooking my pork chops, and lots of cooking for large groups, the mustard/honey always is a hit. But keeping the moist is hard. I get an internal temp of about 135-140 than take the out. If you got to 165 like a cookbook says, you will dry out because the meat will continue to cook after you take it out. So do not overbake and keep covered with with water in the pan, you will have great sucess I promise!

Answer 5

Apple pork Chops 6 pork chops 3 Apples-unpeeled with cores pork chop fat or oil a million ts Sugar 2 ts Butter Cinnamon -salt and pepper to flavor prepare dinner the chops employing melted fat trimmed from the beef and a million tsp butter. Season to flavor and set on hotplatter. shop heat. Slice the apples a million/2" thick and upload to the pan with a million tsp butter, the sugar and a few pinches of cinnamon or cloves. prepare dinner over medium warmth for extra or less 10 minutes, turning a pair of times till a number of apples are browned. organize them around the chops and serve. Serves: 4-6 to cite Mme. Benoit, "The apples shop the chops moist and comfortable. I each and every so often use 6 to 7 apples, then i exploit a million Tablespoon sugar. Serve rather heat." source" _The Canadiana Cookbook_ by potential of Mme. Jehane Benoit

Answer 6

Refer to the answers which involve brining. Today's pork is lean to the point that it will dry out before it is cooked to a proper internal temperature. When you go out for pork chops (at a chop house for instance), and have a succulent mouth watering pork chop, it's the brining process which got them that way. Every chef worth his salt brines pork chops before baking, and so should you. It will make a gigantic difference.

Answer 7

In a casserole dish, layer sauerkraut and pork chops - beginning and ending with sauerkraut. Pour in 1 cup water, and sprinkle with brown sugar. Cover and bake at 350* - for 1 hour.

Herbs and Spices for Pork/Pork Chops: Basil, Cinnamon, Marjoram, Sage.

Answer 8

bake them in a rectangular cake pan, covered in cream of mushroom soup, onions, garlic, ground black pepper and some parsley. when they're done, take them out with a fork, and spoon the remaining mixture over some steamed baby reds. some baked cinnamon apples on the side, and you have the perfect meal. YUM!!

Answer 9

Oven Fried Porkchops
http://groups.yahoo.com/group/rushinrecipes/message/94

This is a good recipes as long as the chops are not thick ones. Otherwise, I'd marinate and then pan sear them on med-hi--6 minutes per side, flipping only once.

Answer 10

Try baking with slices of apple, carrots, tomatos, a tiny bit of onion, drizzle with honey, spice with salt and pepper to taste, a sprinkle of cyanne pepper (to spice ot up a notch) and it is oh soooooo yummy! The juice from the fuits will keep it nice and juciey. Good luck!