How do I retain moisture when I bake pork chops?

Answer 1

Marinate your pork chops before cooking them. This helps to retain moisture, or you can make a sauce and keep basting the pork chops throughout the cooking process.

OR

If you want to use a dry rub that would work too. When are you cooking the pork chops just wrap the pork chops in foil.

Pork chops. should be cooked to an internal temperature of 160°F (70°C). When done, the internal color changes to white with traces of pink in the center.

Hope i helped!

Answer 2

I am a former chef and as with any meat a light brining is a good idea, the breading shake and bake ideas are fine but that only seasons the outside, with a light 24 hour brining in a salt/sugar and spice mix not only will they be tender and juicy the flavour will be through out the entire pork chop.

I use a 1-1 1/2 " chop, and I make a brine by dissolving a cup of salt, 1/2 cup of brown sugar in hot water with a bit of fresh or garlic seaoning, herbs dried is best for the brine, some spicy items like chili flakes or tabasco sauce in the mix, submerge the chop in the brine and lt them sit in this in the frig for 12-24 hours.

I then rinse them, dry them with paper towels, brown them and then bake them slowly in the oven 350 d F for 1 hour to 90 minutes, if you like to add more herbs or spice that is your choice and option, sauces or just veg like onions, tomatos or mushrooms add some flavour and taste to the final product.

Answer 3

I like David H. suggestion. Thanks.

I use the Reynolds cooking bags. They are great for keeping moisture in. If you want to make your pork chops with something else (like rice), just add your dry rice, seasonings, water and partially cooked pork chops (they will finish cooking in the oven). Cover with foil and bake. (you can add cream of mushroom or celery soup with the water for a better tasting rice).

Answer 4

Grilling pork or beef on a high flame is a great way to retain moisture. Cooking meat hot and fast seals the juices inside by searing the outside as quickly as possible.

That's why steak is always better grilled than when you fried in pan. Your stove top never can get quite as hot as a grill.

Answer 5

Depends on what you want. Breading like Shake-n-Bake is good for keeping them moist, but I personallydo not care for breading on chops.

I much prefer to brown them lightly in a skillet coated with nonstick spray and them pop them into my slow cooker with orange juice, dijon mustard, and some seasoning (S&P plus an herb mixture like Bouquet Garni or Fines Herbes). Low and slow heat keeps them tender.

You could bake browned chops in a covered casserole dish with liquid to cover (chicken broth, apple juice, beer?) if you don't have a slow cooker, or prefer a quicker method.

I have noticed that if I bake pork "naked" -- that is, without any liquid to cover, it gets really tough and dry. Maybe it's the cut I use, because I tend to buy leaner pork, but my chops always seem to need the liquid and lower heat.

Answer 6

Use Shake and Bake for pork chops, they come out great everytime!

Answer 7

you are able to season pork chops and brown them on the two element with butter.Then circulate pork chops to a baking dish,upload you may of cream of mushroom soup,alittle worcestershire sauce and shrink up one onion and place pan in the oven and prepare dinner at 350 for an hour.

Answer 8

I have a convection oven. When you do the convection roast setting, things come out crispy on the outside and VERY juicy on the inside. It is so awesome.

It is beyond shake and bake and using foil.

Let the juices flow :)

Answer 9

Don't over cook them. A sure fire way to dry something out is by cooking it too long. Also try marinating them before hand.

Answer 10

If you don't like shake & bake try wrapping them in aluminum foil.