The skin on a pork chop creates 2 issues with which to deal:
- You are cooking a muscle tissue with most of the meat that is best cooked to about 147F.
- You have the tough skin attached that is best served when cooked well-done (think crackling).
This is why 99.99% of the chops sold, cut from the short loin of the pig, are skinless.
Possible solution is a braise which will keep the meat moist (for a time) and soften the skin.
Or cook over very high heat, skin side down and then finish the cops as normal
Other simple solution is to remove the skin and cook normally and use the skin for something else; an appetizer
Edited by Clove48 - 6/28/12 at 9:51am