Thread: Cooking Tender Pork Chops

I saw DD's meal in the lunch thread, and his pork chop looked divine.

I cooked them at my sister's, and then tried ones she and then her twat husband made. Blecch all round. Tough and tasteless, except in BIL's case as they wre tough and drowned in mushroom soup. My mom had one good recipe fried with dry mustard and brown sugar. Maybe she cooked them slow, can't remember.

^
you are best off boiling them first.
not for long.
sort of just boiled to brown.

When I was a kid we were fairly poor, so we didnt always have the best quality meat. My Mum used to cook in an electric fry-pan. She would cook the meat slow with the lid on. Sort of like roasting it. Then she would take the lid off and up the heat to brown it off. Mums chops always came out moist, tender and tasty.

Thanks, CMN. I thought that would make them rubbery?
That was it, Panda. Mom used an electric frypan for chops and liver. Pork chops always came with milk gravy. Liver dredged in seasoned flour, fried in butter with sliced onions and then gravy made to pour over mashed potatoes.

Another thing to consider is that the pork is such good quality over here. I hardly ever ate it in the UK because it was so dry, but the pork in Thailand is so juicy and tasty in comparison.

Chop up one onion and a couple of cloves of garlic for 4 nice chops, double for more. Saute the onion and garlic in about 4 ounces of olive oil add some mushroom soy sauce, and 4 or 5 ounces of beer. Simmer for 3 or 4 minutes. Let it cool. Then marinade the chops for up to 2 days. Guaranteed tender tasty chops. I believe Marmite has had mine. The marinade can be used as a baste while on the barbecue.

Originally Posted by Marmite the Dog

the pork in Thailand is so juicy and tasty in comparison.

This is very true. When I was a kid my Mom would fry up pork chops and they were always dry and tasteless as cardboard (please don't tell her). I ended up smothering them with applesauce to render them edible.

Or in red wine, gives it a very nice flavour.

Originally Posted by buad hai

When I was a kid my Mom would fry up pork chops and they were always dry and tasteless as cardboard (please don't tell her).

Sorry old bean. I just got off the phone. She's pissed at you now.

Originally Posted by aging one

Chop up one onion and a couple of cloves of garlic for 4 nice chops, double for more. Saute the onion and garlic in about 4 ounces of olive oil add some mushroom soy sauce, and 4 or 5 ounces of beer. Simmer for 3 or 4 minutes. Let it cool. Then marinade the chops for up to 2 days. Guaranteed tender tasty chops. I believe Marmite has had mine. The marinade can be used as a baste while on the barbecue.

Tried this one tonite with just a 24 hr marinade time, GREAT, tender and full of flavour. Ta AO

My pleasure, it will be my birthday dinner tonight.

Originally Posted by peterpan

I dunno about pork as I very rarely eat it, but with chicken I always give ita saline soak before cooking. This will load the Chicken up with water and makes a big a big difference to the cooked product, much juicier.
Just soak for a couple of hours in water into which you have disolved a tablespoon of salt, rinse it before baking. I imagine it works with pork as well.

And if you put some cloves, apple vinegar, and sugar in the brine it makes for one delicious pork chop (or roasted tenderloin).

AOne, Happy Birthday and thanks for the marinade -- sounds like a tasty recipe.
Maybe it is largely the pork here -- even in the shop it doesn't look like the Thai market variety.
PP and Surasak, will try your tips, too. I do eat more chicken hee. Bought some frozen prawns last week -- of course from a Thai shrimp farm -- and they ALMost taste like the real thing, and better than the fresh from the Korean market here.