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Question About Pork Chops

post #1 of 23
Thread Starter 

Hi,

 

Tonight I was pan frying pork chops. I use an instant read thermometer a good one, I've got one side of the pork chop reading 130 and and another side reading 160-170. I used a 10 inch stainless steel. So what should I do when one side is reading too low? move it? any help would be appreciated. Thanks 

post #2 of 23

Depending on the quality and thickness of your pan and the stability of your stove top you may be getting uneven heat distribution.  Check your stove top to make sure it is level and adjust as needed.  Invest in heavy cookware that conducts and distributes heat evenly.  And of course rotate your pan as you cook to avoid hot spots.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 23

I don't know if your pan had hot spots or not.  If it did, the best way to deal with them -- short of buying a better pan -- is with a longer pre-heat and/or more oil.  In any case, hot spots wouldn't explain your thermometer's inconsistent readings.

 

It's more likely they resulted from pushing the probe too deep on one reading and/or too shallow on another;  placing the probe too close to the bone on one of the readings; trying to temp a too-thin chop; not allowing the reading to fully stabilize; or any one of a number of other possible user errors. 

 

The bottom line to understanding what your thermometer readings actually meant was in how the chop turned out.  Presumably you ate it.  What results?

 

A quick read is not particularly useful for temping meat less than 1" thick.  With very thin cuts a surface read is more useful.  But the best way is by touch.  With a little practice you can become quite consistent.   

 

BDL

post #4 of 23
Thread Starter 

BDL, 

 

Well my wife wanted them at 170 so they were tough. I have that nice Thermapen. Thinking of trying the cuisinart multi clad stainless as mine is a single. I will try next time to make sure I get the probe in at consistent depths. Checking by touch, is that similar to checking a steak? thanks.

post #5 of 23

I have seen that when you flip and don't measure deep enough on the side now exposed to cooler air.

post #6 of 23

170 makes even fatty chops like shoeleather People tend to buy chops without looking at the marbeilng. it is this that keeps them tender.  cook till 155 then let sit a few minutes.

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post #7 of 23
Quote:
Originally Posted by EricG View Post

Checking by touch, is that similar to checking a steak? thanks.

Yup. 

post #8 of 23
Quote:
Originally Posted by EricG View Post

BDL, 

 

Well my wife wanted them at 170 so they were tough. I have that nice Thermapen. Thinking of trying the cuisinart multi clad stainless as mine is a single. I will try next time to make sure I get the probe in at consistent depths. Checking by touch, is that similar to checking a steak? thanks.

 

170 sounds like an arbitrary number, why must it be 170?  You can get the most wonderful pans in the world, but if you have to cook it up to that temperature it's not salvageable no matter what you do.  Poor little piggy.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 23

I cook my pork chops at the lower end of 140ish, then let them sit, and they come out juicy every time.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
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post #10 of 23
Thread Starter 

The wife wants all her meat cooked WELL so 165 for pork and she wants an extra 5 degrees to be sure. She's super concerned with food illness. But I can't figure out what I got such different readings.

post #11 of 23

That reminds me of this funny thing that happened last year, we went to a cook out and they were cooking pork chops so when I went up for my portion I asked the cook to make it medium well, not overcooked.  Some guy overheard me say that and ran up to me saying "pork has cancer, you have to cook it well done to get rid of the pork's cancer!!!"  and I think he was serious because he looked panic-stricken for me.  My instinct was to laugh because it was so friggin funny but some people have very strange ideas about these things, who knows where they get them... that info doesn't come from factual sources. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 23

I'd be less concerned about temping out your wife's steak if she wanted it that overcooked. I'd just cook it till rock hard and say "There you go, honey! Enjoy!"

And I'd have concentrated my energies at making a nice steak for myself.  

post #13 of 23
Quote:
Originally Posted by Vic Cardenas View Post

I'd be less concerned about temping out your wife's steak if she wanted it that overcooked. I'd just cook it till rock hard and say "There you go, honey! Enjoy!"

And I'd have concentrated my energies at making a nice steak for myself.  


lol

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #14 of 23

Koukou - that guy sounded serious, geeez what wisdoms are sometimes taken for truths!  When the time comes to scare him, show him a pinkish chop :)

 

I have to admit I generally overcook them  but prefer them pink.  Will have to educate my touch to this.  I find them a bit trickier to get just right, I like them rosy  inside.  Steaks I seem to get right most times, just need to persevere.  For ease of cooking I prefer to use sliced scotch fillet of pork, lovely marbling to keep it juicy.

 

This thread reminds me of my mother-in-law.  Every time we'd go to a restaurant her order was steak, well done.  Out it comes with no life left in it, then complains - this meat is tough.  Oh dear.  We loved her, just had to expect this and get on with dinner.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
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post #15 of 23

WOW. 

post #16 of 23

145 for pork, let rest and it ends 150ish. Tiny hint of pink. The trichinosis in pork is killed at 145 so it is safe to eat after that. If she really insists on well done get pork blade steaks and braise them.

post #17 of 23
Quote:
Originally Posted by MaryB View Post

145 for pork, let rest and it ends 150ish. Tiny hint of pink. The trichinosis in pork is killed at 145 so it is safe to eat after that. If she really insists on well done get pork blade steaks and braise them.


It's actually killed at 137.


Edited by Pollopicu - 5/11/13 at 3:51pm
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #18 of 23
Quote:
Originally Posted by Pollopicu View Post


It's actually killed at 137.

 

In U.S. pork the likelihood of trichinosis is very slim.

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post #19 of 23

Touch is the best, if not most accurate way to tell the doneness of things like chops and steaks as their thinness makes them very difficult to temp properly.  Eric, I would try to convince your wife about the safety of pork nowadays.  The days of having to cook pork to death are long gone, and while I still don't care for underdone pork (not because of food safety but because of taste and texture preferences) I do like my pork pink in the middle.  This will give you a tender, moist piece of meat that eats much better than the dry tough stuff your wife wants.  If she insists then continue to cook hers the way she wants but start undercooking yours just a bit (140°) and I bet your wife will soon be a convert.

post #20 of 23
Quote:
Originally Posted by Pete View Post
If she insists then continue to cook hers the way she wants but start undercooking yours just a bit (140°) and I bet your wife will soon be a convert.

 

This is highly unlikely.  Rarely do you see people convert.  I mean, what are the chances that you will convert from a medium rare steak to a well done steak?  Not likely at all.  People who want their meat cooked like this want it well done usually not because of taste and texture, but because they are grossed out by blood.  They get really freaked out by it and I guess I can understand why.  My Mother is like this, has to be cooked until it's shoe leather or else she won't eat it.  I'd rather be a vegetarian than eat overcooked meat.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #21 of 23

Many years ago  trichinosis  was rampant in pork and it had to be cooked well. Todays pork is much different, and I would sooner have rare pork then turkey or chicken.

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post #22 of 23
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

 

This is highly unlikely.  Rarely do you see people convert.  I mean, what are the chances that you will convert from a medium rare steak to a well done steak?  Not likely at all.  People who want their meat cooked like this want it well done usually not because of taste and texture, but because they are grossed out by blood.  They get really freaked out by it and I guess I can understand why.  My Mother is like this, has to be cooked until it's shoe leather or else she won't eat it.  I'd rather be a vegetarian than eat overcooked meat.

Koukouvagia, 

 

You are absolutely dead on accurate.

 

Eric

post #23 of 23

I love bison filet mignon, I use a chicago steak crust and pan sear all the sides then finish in the oven until the center is 100 degrees.

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