pork chops

[Trustmeimadoctor]

Haven't had them for years as I always found them tough and dry etc (likely since the 80's)
I had a double chop in a restaurant in the states and it was amazing it pulled apart pretty much, wasn't dry and tasted great

So how do I go about doing them so they aren't like I remember

This seemed to just have a dry rub on it

Cheers

[Frybywire]

Wet brining.

[NDA]

One of the few things I cook!

Sear both sides in a hot frying pan - couple of minutes a side. In the oven for 20 minutes. That tends to do them well in my limited experience.

[tricky1962]

If you buy British pork, it is safe to eat medium rare. I first heard this on the BBC, and is backed up by this article

https://www.morningadvertiser.co.uk/Article/2005/0...

[Big Stevie]

I like watching Scott Rea's take on meat, butchering and cooking, he's done a video on pork chops..

https://www.youtube.com/watch?v=nEx0QDgFcXs

[fttm]

Pork chops , sear 4 mins per side turning twice then rest wrapped in foil, cup of cider/apple juice into pan and reduce by half , add cream , when a decent sauce is made put the chops and juices back in , season to taste etc etc . Literally just before serving add a teaspoon max of brandy . Think it’s called Normandy Pork Chops iirc .

[Mobile Chicane]

The breed of pig makes an enormous difference.

A slow-growing breed like Gloucester Old Spot for the win. The back of the animal is barded with a delicious fat which permeates and lubricates all through the meat.

Be prepared to get your wallet out.

[thebraketester]

We always use a Ramsay recipe for pork chops. They always turn out great

https://youtu.be/OsS21DdkpFw

[21TonyK]

Frybywire said:

Wet brining.

tricky1962 said:

If you buy British pork, it is safe to eat medium rare. I first heard this on the BBC, and is backed up by this article

https://www.morningadvertiser.co.uk/Article/2005/0...

Mobile Chicane said:

The breed of pig makes an enormous difference.

A slow-growing breed like Gloucester Old Spot for the win. The back of the animal is barded with a delicious fat which permeates and lubricates all through the meat.

Be prepared to get your wallet out.

All of the above plus get a double cut chop from the shoulder, not the loin.

Dryness is caused by overcooking, essentially bursting cell walls allowing myoglobin to escape. This is why techiniques such as reverse searing and wet brining help. Cooked correctly average quality meat is better than expensive but the better quality to begin with the better your chances. And resting... everything needs resting.