Grilling or Baking?

Question

Wanted to find out whenever I make pork chops I add my marinade and not sure weather I should add salt to it or does that try the steak out and what the best way to get a nice succulent and tender pork chop....Should I fry it first and then put it in the Oven to Grill.....

Could someone please help me out here..... Thanks

Answer 1

I like to put minced garlic on mine, then cook it in the George Foreman grill. Comes out very tender and juicy! Yummy, I'm havin' pork chops for dinner now!

Answer 2

A couple of things come to mind. First of all, thinner chops take a lot less time to cook. Second, you don't need to friy and grill to get a succulent chop. You might want to consider brining your chops overnight in a solution of salt, water, and sugar. Rinse well before you grill and go easy on the salt. Here are some other suggestions:

1. Try Lawry's 30 minute marinades and broil your chops until juices run clear
2. Put a dry rub on them, such as salt, pepper, garlic powder, and beau monde seasoning, and let sit for at least 2 hours before grilling.
3. Season with Season Salt and pepper before grilling and sear on either side of the chop.

For thicker chops, I'd recommend placing in a brine solution and then baking for 30 to 45 minutes in a 350 degree oven.

Answer 3

Actually, salt can benefit your meat by drawing out water witch may otherwise cause your meat to steam on the inside and cause the proteins to bind leaving you with a tough piece of meat.

I always leave my pork chops out at room temperature with a fair amount of salt on them. They will be fine left out for an hour, give or take, while moisture is absorbed by the salt. Dry it well and season it again to your liking. By letting the meat come up to, or close to, room temperature the proteins will loosen more, and it will cook more evenly.

I agree with finishing in an oven (350f) to about 120f. The temperature will continue to rise after it is removed, so remove it slightly under your preference.

I always start my chops in a pan. Make sure it is oiled enough to see the oil shimmer when hot. Place them in the pan, they should stick that's good. When they release, they will have color and so will your pan. You can deglaze the pan to make a sauce with stock or liquor if you like. If your cuts are thin, they may cook thoroughly in the pan and not need an oven.

Good luck and enjoy!

Answer 4

I would put a nice dry rub on it (no salt) and grill it over high heat for a couple of minutes on each side. Put a polder thermometer in one of the pork chops, and put the pork chops in a 350 degree oven. Take them out when your thermometer reads 160 degrees. Any longer than that, and your pork chop will dry out.

Answer 5

i would put it in a frying pan on the stove cook it on high for awhile then turn the heat down and put a lid on it and let it simmer for about 20 mins or so, doing this will give you a very tender succulent pork chop. hope this helps

Answer 6

Grilling is an easy way to have a juicy pork chop.If you decide to fry it,cover the chop to insure doneness.Remove lid and fry til brown..Hope this helps..

Answer 7

To get moist pork chops, fry on medium high heat for 1-2 minutes each side, then reduce heat to low,cover and cook til done. the searing (first part) will seal in the juices--so it stays moist. Then slow cooking with the lid on prevents loss of moisture.

Answer 8

you must cook pork all the way and at the same time over cooking can dry it out. rub meat tenderizer on the meat and let it marinade over night. that will keep it tender.