Wayne Boatwright wrote:
>
> 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

Perhaps brining the chops a bit first might help ? I tried that once,
and I think it did help to some degree to make the pork chops a bit more
tender. Most of the time though, I typically sautee (pan-fry) the chops
with some skillet in the butter -- er, with some butter in the skillet
<G>. Beforehand, I usually sprinkle & rub some "Guy's Seasoning" and
let set for a little bit prior to cooking. Sounds like trying a blade
steak is on my upcoming grocery list

Sky, who likes to experiment

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