Boneless Pork Chops, I love em, but everytime I cook them they turn out dry no matter how i cook them any?

Question

suggestions. Ive cooked them covered, ive cooked them slow. They just always seem to be dry. Help Please. Thank you

Answer 1

When I do my chops I season them (salt and pepper)
I use my cast iron skillet (rocket hot) and sear each side for 2 minutes. If they are really thick I will finish them in the oven for up to 10 minutes at 350 (I use a thermometer and let them get to 160.
I remove them from the oven and allow them to rest 10-15 minutes to redistribute the juices. Never had a dry chop.
The problem most people have is cooking them to death.
but that was how we were all raised...time to break the mold.

Answer 2

Moist Boneless Pork Chops

Answer 3

This Site Might Help You.

RE:
Boneless Pork Chops, I love em, but everytime I cook them they turn out dry no matter how i cook them any?
suggestions. Ive cooked them covered, ive cooked them slow. They just always seem to be dry. Help Please. Thank you

Answer 4

Let your saute pan get medium hot & add a little oil then cook for 3 minutes one side then flip over 1 -2 minutes on the other. Of course, this depends on how thick they are. If they are really thick do the same but finish in the oven for another 3-4 minutes @ 350F. Takes a little time to get used to this timing as we were taught to cook pork really well but this only dries it out. Take them right out of the pan and allow to 'rest for a few minutes to redistribute the juices'. It's quite OK to take a sliver off & try it. You finish preparing the rest of your meal while this is happening. It's OK if the pork is still a little bit pink inside as it will be juicy and tasty.

Answer 5

boneless pork chops love em everytime cook turn dry matter cook

Answer 6

There are a couple of things we do to keep boneless pork chops juicy. We always allow pork chops to stand at room temperature for 20-30 minutes before cooking.

When grilling, we coat them lightly with olive oil (or Pam for Grilling), then grill over a direct-medium fire (350°F to 375°F) on a covered grill. For grilling times we use the cookout calculator at charcoalbob.com and they always come out nice and juicy.

We also let the pork chops rest for 5 minutes after cooking to allow the juices to settle. This helps to keep them juicy.

Hope this helps.

Answer 7

Try this, it's one of my favorites. Get some pork stove top stuffing, and make according to the package. Place your pork chops in a 9X13 dish with a little water, about an inch, place your stove top on top of it. If you wish add potatoes, peeled and cut in half. If so, you may need to add a little more water. Bake covered on 350 degrees for about an hour, depending on your oven. Bake until meat is tender. If you want a little crispy for the potatoes and stuffing, bake the last 20 min. uncovered. It's a real crowd pleaser with my family. Good luck. (This works great with chicken as well)

Answer 8

Try marinading them for at least a few hours before you cook them. They sell all kinds of marinades if you don't feel like making one. I always try to leave them covered overnight (sometimes with an onion i chopped into the marinade for flavor). This is also a great way to make a sauce for the meat.. just cook up the meat, and as it nears the end of cooking, dump the rest of the marinade into the pan. Just make sure you heat up the sauce enough to kill the bacteria from hte meat!

Answer 9

sear them in a hot frying pan first, both sides.

Heat the pan for a few minutes until you can feel the heat coming off the bottom with your fingertips (couple inches from the surface). Cook on each side for a minute or two.

Place in a 350 degree oven to finish them off, time will depend on number and size. (probably 10, 15 or 20 minutes)

The searing will seal in the natural juices.

Answer 10

Those that suggested a brine or a marinade are right on. That will help keep the chops from drying out.

Smoking them or cooking them on a plank will also help from drying out.

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