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?

TIA

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Life grows on the side of the
mountain, not the top.
-------------------------------------------

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

"Wayne Boatwright" > wrote in message
6.120...
>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?
>
> TIA
>
> --
> Wayne Boatwright

You are not doing anything wrong. The NEW white meat is too lean and
usually pre-brined. Cooks Illustrated now recommends slow low heat cooking
for most cuts and then browning at the very end.


--
Old Scoundrel

(AKA Dimitri)

On Wed 04 Jun 2008 08:04:35p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>>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?
>>
>> TIA
>>
>> --
>> Wayne Boatwright
>
> You are not doing anything wrong. The NEW white meat is too lean and
> usually pre-brined. Cooks Illustrated now recommends slow low heat
> cooking for most cuts and then browning at the very end.

Then that pretty much explains why my breaded pork chops turn out so tender
and juicy.

Thanks, Dimitri. I guess I'll steer clear of grilling them.

Occasionally I use double chops to make stuffed pork chops. I braise them
first and finish in the oven to brown. Those turn out well, too.



--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Let me control the world's oxygen
supply and I don't care who makes the laws.
-------------------------------------------

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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Wed 04 Jun 2008 08:17:24p, Sky told us...

> 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
>

Thanks, Sky. Seems like pan frying is the way to go, whether breaded or
not.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's not bragging if you're telling
the truth.
-------------------------------------------

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.

Where's the puzzle? Different methods give different results.

> 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?
>

I'd say grilling or broiling them, if they're not coming out well, is
what you're doing wrong. If it works best to bread and pan fry them,
then do that.

Serene

On Wed 04 Jun 2008 08:36:52p, Serene Vannoy told us...

> 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.
>
> Where's the puzzle? Different methods give different results.

I do agree with that, but generally when I buy meat, it's usually
consistent in its tenderness regardless of how I cook it.

>
>> 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?
>>
>
> I'd say grilling or broiling them, if they're not coming out well, is
> what you're doing wrong. If it works best to bread and pan fry them,
> then do that.

I thought perhaps I was grilling or broiling them incorrectly. I can
remember chops in the past that were very tender when grilled. To avoid
further disappointment, I guess I'll just bread and fry them from now on.
Dimitri mentioned how pork had changed over the years. I'm sure that
probably has something to do with it.


> Serene
>



--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you only want to go 500 miles, can
you begin with a halfstep?
-------------------------------------------

On Jun 4, 5:51*pm, Wayne Boatwright > wrote:

> What am I doing wrong?

If it were 15-20 years ago, I would say you are doing nothing wrong.

The pork industry has changed.

Pork (chops and loin in particular) must have brining. I
wholeheartedly agree with Sky on this point. Bob taught me to brine
and I won't do chops any other way. Like you, in previous years I
couldn't figure out why it was so hit and miss with pretty common cuts
of meat.

Brine and you'll be fine.

--Lin

On Wed 04 Jun 2008 08:55:46p, Lin told us...

> On Jun 4, 5:51*pm, Wayne Boatwright > wrote:
>
>> What am I doing wrong?
>
> If it were 15-20 years ago, I would say you are doing nothing wrong.
>
> The pork industry has changed.
>
> Pork (chops and loin in particular) must have brining. I
> wholeheartedly agree with Sky on this point. Bob taught me to brine
> and I won't do chops any other way. Like you, in previous years I
> couldn't figure out why it was so hit and miss with pretty common cuts
> of meat.
>
> Brine and you'll be fine.
>
> --Lin
>

Thanks, Lin. I'll give it a shot.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Couldn't Moe and Larry make it?' --
Yakko Warner
-------------------------------------------

Wayne Boatwright wrote:
> On Wed 04 Jun 2008 08:36:52p, Serene Vannoy told us...
>
>> 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.
>> Where's the puzzle? Different methods give different results.
>
> I do agree with that, but generally when I buy meat, it's usually
> consistent in its tenderness regardless of how I cook it.

Huh. Not so for me, not at all. Different cuts, different uses, seems
like it's always been the way it's been for me.

Serene

Wayne Boatwright > wrote:

>I do agree with that, but generally when I buy meat, it's usually
>consistent in its tenderness regardless of how I cook it.

I've had inconsistencies in how tender a pork chop ends up,
even for the same degree of done-ness.

One theory I have is that if, after removing it from the heat
and letting it rest, it is self-generating some steam and steams
for awhile, it ends up tougher.

Steve

Wayne Boatwright wrote:
>
> On Wed 04 Jun 2008 08:36:52p, Serene Vannoy told us...
>
> > 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.
> >
> > Where's the puzzle? Different methods give different results.
>
> I do agree with that, but generally when I buy meat, it's usually
> consistent in its tenderness regardless of how I cook it.
>
> >
> >> 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?
> >>
> >
> > I'd say grilling or broiling them, if they're not coming out well, is
> > what you're doing wrong. If it works best to bread and pan fry them,
> > then do that.
>
> I thought perhaps I was grilling or broiling them incorrectly. I can
> remember chops in the past that were very tender when grilled. To avoid
> further disappointment, I guess I'll just bread and fry them from now on.
> Dimitri mentioned how pork had changed over the years. I'm sure that
> probably has something to do with it.
>
>
> > Serene
> >
>
> --
> Wayne Boatwright

I don't think you're doing anything wrong when cooking the pork chops,
Wayne. As someone else has already mentioned, over the past years pork
has become too lean, especially for certain cuts like pork (loin)
chops. Another trend I've noticed is nearly all pork selections are now
'enhanced' with up to 12-percent "solution"! Exactly what "solution"
means/describes I can't say, except I resent paying 'pork' prices for
nothing but water (or whatever!).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Wed 04 Jun 2008 09:07:00p, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 04 Jun 2008 08:36:52p, Serene Vannoy told us...
>>
>>> 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. Where's the puzzle? Different methods give different results.
>>
>> I do agree with that, but generally when I buy meat, it's usually
>> consistent in its tenderness regardless of how I cook it.
>
> Huh. Not so for me, not at all. Different cuts, different uses, seems
> like it's always been the way it's been for me.
>
> Serene

Well, yes, insofar as a chop being different from a steak being different
from a roast. I do expect different results from different cuts. However,
time was when you could cook a pork chop many different ways and the
factors of tenderness and juiciness were pretty consistent. Obviously
those times don't seem to exist any more, probably due to the changes in
pork that have been pointed out in this thread by several folks.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I think you had better start lining
your hat with tinfoil.
-------------------------------------------

On Wed 04 Jun 2008 09:44:30p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>I do agree with that, but generally when I buy meat, it's usually
>>consistent in its tenderness regardless of how I cook it.
>
> I've had inconsistencies in how tender a pork chop ends up,
> even for the same degree of done-ness.
>
> One theory I have is that if, after removing it from the heat
> and letting it rest, it is self-generating some steam and steams
> for awhile, it ends up tougher.
>
> Steve

I suppose that could be, Steve, but generally when I cook pork chops they
go immediately to plate to table. I dunno. Maybe it's because pork has
changed over time, as some have pointed out.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I think you had better start lining
your hat with tinfoil.
-------------------------------------------

On Wed 04 Jun 2008 10:01:04p, Sky told us...

> Wayne Boatwright wrote:
>>
>> On Wed 04 Jun 2008 08:36:52p, Serene Vannoy told us...
>>
>> > 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.
>> >
>> > Where's the puzzle? Different methods give different results.
>>
>> I do agree with that, but generally when I buy meat, it's usually
>> consistent in its tenderness regardless of how I cook it.
>>
>> >
>> >> 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?
>> >>
>> >
>> > I'd say grilling or broiling them, if they're not coming out well, is
>> > what you're doing wrong. If it works best to bread and pan fry them,
>> > then do that.
>>
>> I thought perhaps I was grilling or broiling them incorrectly. I can
>> remember chops in the past that were very tender when grilled. To avoid
>> further disappointment, I guess I'll just bread and fry them from now
on.
>> Dimitri mentioned how pork had changed over the years. I'm sure that
>> probably has something to do with it.
>>
>>
>> > Serene
>> >
>>
>> --
>> Wayne Boatwright
>
> I don't think you're doing anything wrong when cooking the pork chops,
> Wayne. As someone else has already mentioned, over the past years pork
> has become too lean, especially for certain cuts like pork (loin)

I think you're right.

> chops. Another trend I've noticed is nearly all pork selections are now
> 'enhanced' with up to 12-percent "solution"! Exactly what "solution"
> means/describes I can't say, except I resent paying 'pork' prices for
> nothing but water (or whatever!).

I resent that, too. We have a small store about 20 miles from where I
lived called The Pork Shop. It's in the country and they raise and butcher
their own pigs, make their own sausage, etc. Nothing is added to their
meat. I can't always get down there, but I do try to occasionally. Their
meat is wonderful.

> Sky
>

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Nothing left to do but smile, smile, smile!
-------------------------------------------

On Thu 05 Jun 2008 05:39:01a, The Cook 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?
>>
>>TIA
>
> I do mine in a cast iron skillet and they usually turn out well. Still
> pink in the middle.

If I cook mine in a skillet I have no problem. It's the grill and broiler
where they seem to get tough, even if a bit pink in the middle.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Women fake orgasm, men fake foreplay.
-------------------------------------------

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?
>
>TIA

I do mine in a cast iron skillet and they usually turn out well. Still
pink in the middle.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Jun 5, 8:39�am, The Cook > wrote:
> 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?
>
> >TIA
>
> I do mine in a cast iron skillet and they usually turn out well. Still
> pink in the middle.

Exactly... pan fried a la piccata... hot and quick. 1/2"-3/4" chops
are too thin for grilling. And marinating makes them more difficult
as it sucks out moisture. Center cut loin chops have never
contained much interior fat... they've always been a relatively lean
cut with the majority of fat on the exterior. Thin pork chops are
actually best cooked breaded and baked a la shake n' bake. For
grilling loin chops they need to be at least 1" thk to turn out moist
and tender... start hot to sear and finish with indirect heat. Those
thin chops are actually best braised (season generously with Penzeys
adobo, pan fry fast to brown, no more than 1 minute per side, smother
with juicy black beans, cover and braise on low heat about an hour
till falling off the bone, mash beans, serve with tortillas). If you
can't find thick center cut loin chops it's best to buy the whole
center cut and slice them thick yourself, or even better is to use it
as a roast... and still be careful not to over cook. Center cut loin
chops cook like boneless skinless chicken breasts, they go from just
right tender and moist to over done tough and dry very quickly.

Many folks complain about how pork is not like it used to be when in
fact they simply can't cook... attempting to grill thin pork loin
chops is just plain dumb, it's like attempting to grill bacon.

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?

I like to get them nice and thin for grilling. Make up a rub with salt, pepper, a
bit of garlic powder, oregano and fresh chopped mint. Rub it on both sides and
let the chops sit for an hour. Grill them over high eat, but only for about a
minute on each side.

On Jun 4, 10:04 pm, "Dimitri" > wrote:
> "Wayne Boatwright" > wrote in message
>
> 6.120...
>
>
>
> >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?
>
> > TIA
>
> > --
> > Wayne Boatwright
>
> You are not doing anything wrong. The NEW white meat is too lean and
> usually pre-brined. Cooks Illustrated now recommends slow low heat cooking
> for most cuts and then browning at the very end.
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

Absolutely. Our major supermarket in this area sells nothing but
injected pork. I can find unadultered meat at a locker in a small
town, or at a Fareway supermarket (which are smaller and aren't open
on Sundays, but they have good meat).

Ask your supermarket meat counter person if the pork is injected. At
our major big supermarket, ALL the pork comes from Armour, and it is
all injected, even the stuff sitting out in the open in the butcher
case. If it already has all that salt, you don't want to brine it.

N.

"Nancy2" > wrote in message
...

<snip>


> Absolutely. Our major supermarket in this area sells nothing but
> injected pork. I can find unadultered meat at a locker in a small
> town, or at a Fareway supermarket (which are smaller and aren't open
> on Sundays, but they have good meat).
>
> Ask your supermarket meat counter person if the pork is injected. At
> our major big supermarket, ALL the pork comes from Armour, and it is
> all injected, even the stuff sitting out in the open in the butcher
> case. If it already has all that salt, you don't want to brine it.
>
> N.

I wish I could find REAL pork here on the central coast.

This brined cardboard crap is like eating tasteless odorless tofu.


--
Old Scoundrel

(AKA Dimitri)

Wayne Boatwright > wrote:

>On Wed 04 Jun 2008 09:44:30p, Steve Pope told us...

>> I've had inconsistencies in how tender a pork chop ends up,
>> even for the same degree of done-ness.

>> One theory I have is that if, after removing it from the heat
>> and letting it rest, it is self-generating some steam and steams
>> for awhile, it ends up tougher.

>I suppose that could be, Steve, but generally when I cook pork chops they
>go immediately to plate to table.

How well-done do you cook them? For me, I need to rest them so
that as they rest they transform from rare-ish to just past medium
rare.

Lately I've always been brining/rinsing them, then letting them
set for one hour before cooking. During this final hour additional
brine liquid drains out of them, but there still is some variation
in how moist they are when cooking commences. My theory is that
if they are too moist at that point, a steaming effect takes
place. That's what I'm trying to control better.

But then, it could be something else that's the variable. All
I really know is sometimes they end up ultra-tender from the
brining, other times they are still tough despite the same
technique.

Steve

"Dimitri" > wrote in message
...
>
> "Nancy2" > wrote in message
> ...
>
> <snip>
>
>
>> Absolutely. Our major supermarket in this area sells nothing but
>> injected pork. I can find unadultered meat at a locker in a small
>> town, or at a Fareway supermarket (which are smaller and aren't open
>> on Sundays, but they have good meat).
>>
>> Ask your supermarket meat counter person if the pork is injected. At
>> our major big supermarket, ALL the pork comes from Armour, and it is
>> all injected, even the stuff sitting out in the open in the butcher
>> case. If it already has all that salt, you don't want to brine it.
>>
>> N.
>
> I wish I could find REAL pork here on the central coast.
>
> This brined cardboard crap is like eating tasteless odorless tofu.

And sadly, personnel behind the meat counter are not particularly
knowledgeable anymore - at least that's the case at my local (the former
Albertsons). I no longer buy meat there anymore unless I absolutely have to
do so. I buy chicken and lamb at a local "South Asian" market, and
pork/beef at a carniceria. These items are excellent quality and value, and
I enjoy interacting with the personnel even if our communications are
half-pantomimed due to language difficulties :-) You all would have got
quite a kick watching me convey my desire for ground pork by first snorting
like a pig and then pantomiming the use of a meat grinder....

TammyM, quite the little actress

"Lin" > wrote in message
...
On Jun 4, 5:51 pm, Wayne Boatwright > wrote:

> What am I doing wrong?

> If it were 15-20 years ago, I would say you are doing nothing wrong.

> The pork industry has changed.

> Pork (chops and loin in particular) must have brining. I
> wholeheartedly agree with Sky on this point. Bob taught me to brine
> and I won't do chops any other way. Like you, in previous years I
> couldn't figure out why it was so hit and miss with pretty common cuts
> of meat.

> Brine and you'll be fine.

Timely topic for me. I bought a mess o' pork chops at Costco over the
weekend. I'm guessing they're about 1/2-inch thick. I know about brining
and have used it with consistent success. But after that, how best to cook
'em? I was thinking of giving them a nice spicy rub and then a schmear of
olive oil and pan frying them. Medium heat and then a fast sear. Hokay?

TammyM

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?

I'm late as usual, and it seems you've already got the answer. A few
years ago I had a bunch of pork chops in marinate. The weather turned
and I didn't feel like going out to grill. I fried the chops in a
VERY hot cast skillet for just a few minutes per side. I've never
used a grill for pork chops since then. We have them at least once a
month. A hot cast iron skillet is a beautiful thing. I've got and
old cast griddle that's 22" x 12". I can do 6 at a time but I always
cover the stove with foil because it is messy.

Lou

>I wish I could find REAL pork here on the central coast.

Ouch. No local farmers markets have pork farmers at them?

Steve

"Steve Pope" > wrote in message
...
> >I wish I could find REAL pork here on the central coast.
>
> Ouch. No local farmers markets have pork farmers at them?
>
> Steve

Not that I have seen. Most of the time it's organic vegetables and fruits
complete with critters.


--
Old Scoundrel

(AKA Dimitri)

Lou Decruss wrote:
> Duh'Wayne Boatwright
>
> >What am I doing wrong?
>
> I've got and old cast griddle that's 22" x 12". �

That no biggie, Cyberbutt has a cast iron girdle twice that size

> I can do 6 at a time but I always
> cover with foil because it is messy.

Yup, that's ye olde seam buster Cyberbutt. <teehee>

Ahahahahahahahahahahahahahaha. . . .

Sheldon Whalebone

"Wayne Boatwright" > ha scritto nel messaggio
6.120...
>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?

Tough usually means too high a temperature and/or overcooked. If you use a
broiler it needs to be farther from the flame and cooked slower. I cooked
one today for lunch. I heated a little bit of olive oil in a heavy pan,
browned one side, turned and seasoned with salt, pepper, rosemary and
allowed the other side to brown.

I poke with my finger near the bone, When it is firm I think it is done.
It was today. Delicious!

On Thu, 5 Jun 2008 10:45:20 -0700 (PDT), Sheldon >
wrote:

>Lou Decruss wrote:
>> Duh'Wayne Boatwright
>>
>> >What am I doing wrong?
>>
>> I've got and old cast griddle that's 22" x 12". ?
>
>That no biggie, Cyberbutt has a cast iron girdle twice that size
>
>> I can do 6 at a time but I always
>> cover with foil because it is messy.
>
>Yup, that's ye olde seam buster Cyberbutt. <teehee>

I found a picture of her. It's summer and time for her to show off
her bellybutton!!!!!

http://i31.tinypic.com/30dezdf.jpg

>Ahahahahahahahahahahahahahaha. . . .
>
>Sheldon Whalebone

I found one of you too Shemp. Nice little bone ya got there!!

http://i30.tinypic.com/6jkcad.jpg

Lou

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?
>
> TIA

I tried the breaded and pan fry method (tried and true!) when I was at Mom's
a few months ago and surprisingly the chops didn't come out as I expected.
They were always nice and tender before. That time, it took actually
overcooking them and smothering them in gravy to get them nice and tender.
Blame the pork, not yourself

Jill <--who now prefers pork "steaks"

jmcquown wrote:

> 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?
> >
> > TIA
>
> I tried the breaded and pan fry method (tried and true!) when I was at
Mom's
> a few months ago and surprisingly the chops didn't come out as I expected.
> They were always nice and tender before. That time, it took actually
> overcooking them and smothering them in gravy to get them nice and tender.
> Blame the pork, not yourself
>
> Jill <--who now prefers pork "steaks"


Pork steaks have been something I've generally disdained but lately I've
found some pretty nice examples...and @ the $1.49/lb I've paid recently they
are a decent bargain.


--
Best
Greg

Am surprised that you would bread anything and then add a sauce/gravy,
doesn't that defeat the idea of having something that is crispy on the
outside ?

Steve

jmcquown wrote:
That time, it took actually
> overcooking them and smothering them in gravy to get them nice and tender.
> Blame the pork, not yourself
>
> Jill <--who now prefers pork "steaks"
>
>

Steve Y > wrote:

>Am surprised that you would bread anything and then add a sauce/gravy,
>doesn't that defeat the idea of having something that is crispy on the
>outside ?

Um... chicken-fried steak?

But you do want to serve such a thing immediately after pouring
the gravy on top, as well as having done an excellent job
of breading/frying, so that it doesn't lose it.

Steve

Steve Y wrote:
> Am surprised that you would bread anything and then add a sauce/gravy,
> doesn't that defeat the idea of having something that is crispy on the
> outside ?
>
> Steve
>
Trying to cook something my mother will eat. Harking back to childhood.
What can I say?

Jill

Steve Pope wrote:
> Steve Y > wrote:
>
>> Am surprised that you would bread anything and then add a
>> sauce/gravy, doesn't that defeat the idea of having something that
>> is crispy on the outside ?
>
> Um... chicken-fried steak?
>
> But you do want to serve such a thing immediately after pouring
> the gravy on top, as well as having done an excellent job
> of breading/frying, so that it doesn't lose it.
>
> Steve

(laughing) My mother never did chicken fried steak. She probably should
have.

Jill

On Thu 05 Jun 2008 09:27:09a, Steve Pope told us...

>>I wish I could find REAL pork here on the central coast.
>
> Ouch. No local farmers markets have pork farmers at them?
>
> Steve
>

None of our local farmers markets carry meat of any type, only produce.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's a fine line between fishing &
standing still
-------------------------------------------

On Thu 05 Jun 2008 08:38:56a, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>On Wed 04 Jun 2008 09:44:30p, Steve Pope told us...
>
>>> I've had inconsistencies in how tender a pork chop ends up, even for
>>> the same degree of done-ness.
>
>>> One theory I have is that if, after removing it from the heat
>>> and letting it rest, it is self-generating some steam and steams for
>>> awhile, it ends up tougher.
>
>>I suppose that could be, Steve, but generally when I cook pork chops they
>>go immediately to plate to table.
>
> How well-done do you cook them? For me, I need to rest them so
> that as they rest they transform from rare-ish to just past medium
> rare.
>
> Lately I've always been brining/rinsing them, then letting them
> set for one hour before cooking. During this final hour additional
> brine liquid drains out of them, but there still is some variation
> in how moist they are when cooking commences. My theory is that
> if they are too moist at that point, a steaming effect takes
> place. That's what I'm trying to control better.
>
> But then, it could be something else that's the variable. All
> I really know is sometimes they end up ultra-tender from the
> brining, other times they are still tough despite the same
> technique.
>
> Steve

I like pork to be just short of well done, with just a little pink inside.
I have tried marinades but these have not produced anything much different
than if I hadn't used them.

I haven't tried brining, though. Perhaps I should give that a try.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's a fine line between fishing &
standing still
-------------------------------------------

On Thu 05 Jun 2008 09:24:15a, Lou Decruss 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?
>
> I'm late as usual, and it seems you've already got the answer. A few
> years ago I had a bunch of pork chops in marinate. The weather turned
> and I didn't feel like going out to grill. I fried the chops in a
> VERY hot cast skillet for just a few minutes per side. I've never
> used a grill for pork chops since then. We have them at least once a
> month. A hot cast iron skillet is a beautiful thing. I've got and
> old cast griddle that's 22" x 12". I can do 6 at a time but I always
> cover the stove with foil because it is messy.
>
> Lou

Yes, I think pan frying may be the only best answer.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's a fine line between fishing &
standing still
-------------------------------------------