Some suggestions for pork chops?

Question

I want to make them for supper, but every time I try....well they are a disaster.
So, any foolproof methods would be wonderful.
Please explain everything I have to do with the meat.
Is there a way to make them really easy to chew?
I am seriously hopeless with meat.
Thanks everyone.

Answer 1

dont eat them

Answer 2

Try this recipe. It's from the Hidden Valley Ranch web site and it is a favorite of my family.

Original Ranch Pork Chops
Ingredients
1 packet/1 oz.
Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix

1/4 teaspoon
Black pepper

6 (about 3/4 inch thick)
Pork chops

Dash of paprika

Preparation
Prep Time: 15 min.
Bake Time: 25 min.

Combine seasoning & salad dressing mix with pepper. Rub mixture on both sides of pork chops. Arrange pork chops in a single layer on baking pan or broiler rack. Sprinkle with paprika. Bake at 450°F. for 20 to 25 minutes, or until cooked through.

Answer 3

Try this recipe. It's from the Hidden Valley Ranch web site and it is a favorite of my family.

Original Ranch Pork Chops
Ingredients
1 packet/1 oz.
Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix

1/4 teaspoon
Black pepper

6 (about 3/4 inch thick)
Pork chops

Dash of paprika

Preparation
Prep Time: 15 min.
Bake Time: 25 min.

Combine seasoning & salad dressing mix with pepper. Rub mixture on both sides of pork chops. Arrange pork chops in a single layer on baking pan or broiler rack. Sprinkle with paprika. Bake at 450°F. for 20 to 25 minutes, or until cooked through.

Makes 4 to 6 servings.

Answer 4

because they're smothered, they should stay juicy, making them less tough and easier to chew. overcooking is how they get dried out and hard to chew.

Smothered Pork Chops

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Answer 5

Chops.
I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick). Lightly seasoned.
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.
I like a ring or two of pineapple grilled at the same time, and use some of the juice on the chops.

Answer 6

Put some oil in a frying pan just brown the pork chops, Cut excess fat from pork chops and put it in the bottom of a small pot. Cut up potatoes in quarter's and just line the bottom of the poy and put the chop on top of the potatoes. Let cook on very low flame for about 2 to 3 hours. The Chops will be so tender you can cut them with a fork.

Answer 7

Bake your pork chops slowly, on a relatively low heat (325-350), and don't overbake them. Cover the pan with foil, and use a meat thermometer to test for doneness.
If you bake them in a sauce (cream of mushroom soup, tomato sauce, broth or fruit juice), it helps them stay moister. Shake and Bake or other breading works well too.
I find it difficult to cook small pieces of pork like chops so they stay moist, I usually do better with roasts and larger pieces.
Marinades (containing mild acids like apple juice, soy sauce, vinegar or lemon juice) can help chops and shish-kebabs stay moist too.

Answer 8

How about not buying them, and getting some tofu to fry up in a stir fry?

I know it's not the same, but you'd be cutting down on the demand for pig meat. Pig farms are usually horrible places, with many pigs crowded together. U.S. pig farms are notorious for poor conditions, massive sprawling farms with way too many pigs, utterly destroying the land with the pig excrement which filters into local water supplies, not to mention totally stinks to the point of people vomitting.

Have you heard of Robert Pickton? He was a pig farmer in suburban Vancouver. He killed dozens of women, skinnning some of them, and apparently feeding them to his pigs. He may have even ground human flesh and given it to acquaintances as pork.

If you're going to eat pork, just be moderate with it. Keep the demand down so that farms fall into place and start getting back to more natural set-ups.

The best though is to eat your own pig. You could have your own farm and know exactly how your pig has been living its life. Then you can eat real pork. Have a few chickens and have bacon and eggs every morning. The best ever.

Really. Don't settle for pork chops, especially if you're having to make a big effort to cook them well.

Answer 9

I really easy way is to use this recipe. Pork Chops O'Brien

6 pork loin chops, 1/2 inch thick
1 tblsp oil
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. black pepper
1 cup shredded chedder cheese
1 2.8 oz. can French Fried Onions (French's Brand)
1 24 oz. package frozen O'Brien Hash Browns Potatoes,
Thawed ( I could never find "O'Brien" hash browns, &
just buy & use regular shredded hash browns)
1/2 tsp. seasoned salt

In skillet over medium high heat, brown pork chops in oil, set aside.

Combine the soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup onions, fold in potatoes.

Spread mixture in a greased casserole dish or baking dish, about 13x9x2.

Arrange Pork Chops on top, sprinkle with seasoned salt.

Cover with foil & bake at 350 for 40-45 mins, or until pork is tender. Uncover, sprinkle with remaining cheese and onions. Return to the oven for 5-10 min. more, until cheese melts.

The pork always comes out tender. Me and my family love it. And if you and your family like pork, ENJOY IT!!!!! I know we do.

Answer 10

check out foodnetwork.com for ideas.

I make them a variety of ways. First you need to buy a good cut of meat. salt and pepper them. Then cook it at 350 for 25 - 30 minutes. Mine always comes out perfect. Pork is chewy and tough as it is. Baking it this way should at least keep it juicy.

Answer 11

Hey Nat,

You make the common mistake of over cooking the pork chops (they are completely white ion the middle). This is why they are tough.

However you make them, make sure they are slightly pink in the middle. When they are slightly pink in the center, they are thoroughly cooked and they will taste great.