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Discussion Starter · #1 ·
I'm having a problem here, I can't make thin porkchops without the bone tender or juicy. The flavor is always out the outside never on the inside, and it's not nearly as tender as I've seen others make it. So what's the problem here?

This is my method.

*Put tin foil on a pan, put westure sauce, steak sauce, and water in.

*Add salt + pepper.

*Place tin foil ontop to steam the porkchops.

*Place in oven for 30 minutes at 350. Flipping them at 15 minutes.

What am I doing wrong?
 

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Discussion Starter · #6 · (Edited)
French Fries comments aside, where did you get this recipe?

Thin cutlets are usually poorly suited to wet cooking methods. Rather pan sear quickly and maybe brush with a sauce.
Um here's what I was thinking. The liquid prevents the pork chops from sticking. The Tin foil on top helps steam the pork chops to cook them even more.

I like the taste of worcester sauce and steak sauce so I add water to thin out the mixture.

My uncle told me I need to cook the pork chops a lot longer. He's made them before and they have flavor in the middle, and they're very tender. I'm guessing he does exactly what I do (idk what kind of sauce he uses but he does put liquid in) but he cooks his for 2 hours he said. He also said to use more liquid as well, for longer cook time.

I'm going shopping tomorrow and I'll try it out, if you got any suggestions please let me know. I like spicy / tangy stuff if you got any ideas for better ingredients/liquid sauce.

Edit: Also when my uncle makes the pork chops, idk what he uses but they always have a slimmy texture, and you can literally peel a layer of it off the porkchop. I think he's using butter idk, but it doesn't taste good so I didn't bother asking him about it. He just knows how to make the pork chops tender, I guess I just need to cook them longer, hopefully that adds more flavor in the middle.

Edit2: Whats wrong with wet cooking methods for thin pork chops? It seems more convenient to me, cook all the pork chops at once and with minimal work in the oven. I've never heard of searing a pork chop, but I have cooked them on a pan before but they came out with no flavor, very dry, and tough.
 

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Discussion Starter · #10 ·
Brine is fine - and a quick sear. Get a good instant read thermometer. It's OK if they are a little pink inside.
Could I sous vide my pork chops? Or should I just stick to cooking them in the oven with lots of sauce/liquid?

If so, do you sear pork chops after sous viding them? What is the ideal way to cook pork chops for maximized tenderness and flavor?

Should I be cooking at high temps for short periods of time? Or cooking at low temps for long periods of time? Also is there certain levels of doneness in pork as with steak? Like a medium well done pork chop I guess?
 

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Discussion Starter · #14 ·
I did it :)

My porkchops came out a lot more tender than last time. I added a lot of liquid (beer) and cooked on 450 for 30 minutes.

I'm guessing just a tad bit longer and they'll come out even better.
 
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