On Wed 04 Jun 2008 06:01:58p, Nina told us...

> On Thu, 05 Jun 2008 00:51:18 GMT, Wayne Boatwright
> > wrote:
>
>>I can take center cut pork chops from the same package, cook them by
>>different methods and get very different results, a puzzle I'd like to
>>solve. These are bone-in chops, typically 1/2-3/4" thick.
>>
>>If I grill or broill them, they are often tough, but are not dry and do
>>not appear to overcooked. I usually either marinate them for an hour or
>>so, or use a dry rub, then rubbed with oil.
>>
>>If I bread them and pan fry them, they are always tender and juicy.
>>
>>What am I doing wrong?
>
> Total guess...
>
> The center-cut pork chops I get have very little fat on them. I do
> much the same as you do, and they come out... well, not dry exactly
> but also not what you'd call tender. They come out better if I just
> slightly undercook them and rest them, but that's tricky. Breading
> them seals the juices better and kind of adds moisture... I'm half
> asleep and can't think how to explain what I mean... so they come out
> a lot better.
>
> These days I mostly grill blade steaks, which are far fattier and on
> the whole a tougher cut of meat but, for me anyway, grill better (I
> cook them roughly the same as you do, marinate/rub/oil). So my guess
> is that it's more about the cut of meat than anything else.

Thanks, Nina. That all sounds reasonable. I'll have to give the blade
steaks a try for the grill.



--
Wayne Boatwright
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Wednesday, 06(VI)/04(IV)/08(MMVIII)
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'This is a job for.. AACK! WAAUGHHH!!
...someone else.' -- Calvin
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