> wrote in message
oups.com...
> Hello gents and miladies:
>
> Normally when boneless pork loin goes on sale, I buy at least one and
> slice it into thick chops. The first ones are grilled that evening
> with a little olive oil and seasoning, the rest are frozen.
>
> Kroger has always had good pork loin...til now. I bought half a loin
> last week and cut chops and cooked 'em as usual. To say they were
> 'tough' is putting it mildly....
>
> So... if you have ideas for the remaining tough pork---about three or
> four pounds---please share. I thought about 'South American Pork soup"
> because it can be simmered forever, but we've had soup already this
> week. Nothing with kraut, please. I love it, the wife likes it, the
> girls can't stand to be in the same house when it's cooking....
>
> Thanks! -- Terry
The last Loin I bought was dry pretty dry also. Haven't bought one since
but I intend to after I read that many chefs are brining their pork these
days to bring some flavor back to this ultra lean meat pork producers have
developed.

I cooked up some chops last night that had brined for 2 nights. I have
read where up to a week for Roasts is ok. 2 days for chops. I assume a
double cut chop would be somewhere in between. Google for Brining recipes.
For mine I use 2/3 c. Morton's Tender Quick, 2/3 cup Brown sugar in a gal
of H20 and then my spices based on what I want it to be. Latin/Caribbean
Creole with chiles, allspice, ginger,cumin, garlic, maybe a blood Orange or
lemon thrown in for fun is one of my favorite. Cook em as you like em but
do be aware that they will be a bit pinker and may fool you to where you
will over cook it. .