How do you cook the perfect pork chop?

Question

I'm having a little trouble getting pork chops to turn out how I'd like them.

If I cook it long enough to get the crackling to go crispy, the meat gets quite dry. Cooked so that the meat is perfect, and the rind is too soft.

At the moment, I'm going for great crackling and meat that can be moistened a bit with gravy.

Do you have any tips as to how to get the crackling right without drying the meat?

Answer 1

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm... I LOVVVVVEEEEE pork chops!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 2

How to Cook a Beautiful Pork Chop

How can I cook pork chop beautifully and properly?

  This time we went to the piggy’s mouth, because we think cooking a pork chop can be challenging — it is easy, especially with a thin chop, to overcook it and dry it out. The National Pork Producers Council offers the following advice:

"To cook chops in a skillet, heat a small amount of oil (if the pork is lean) in a large heavy skillet over medium-high heat. Place the chop in the skillet; do not cover. Cook the chop uncovered, turn occasionally, until browned on both sides. Season as desired and serve immediately. This works well with 3/4-inch-thick chops. A 3/4-inch chop will take about 6 to 10 minutes total cooking time. Thinner cuts will take less time. The thicker the cut, the more moderate the heat, but thinner cuts can be done on higher heat for less time. A thicker cut will take longer (a 1-1/2-inch chop will take about 15 to 20 minutes)."

The council says a 3/4-inch chop can also be broiled or grilled for a total cooking time of 6 to 8 minutes.

Answer 3

Brine the chops before you cook them.  Let them soak in water for an hour after to prevent them from being too salty.  Then dry off with some paper towel.  Grill the chops hot and fast.  They will be great.

Answer 4

INGREDIENTS55 g butter

60 ml soy sauce

1 bunch green onions

2 cloves garlic, minced

1368 g pork butt steaks

DIRECTIONS

Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).  

Answer 5

Get THICK pork chops and marinate them (Lawry's makes great marinades).  If you have a meat injector, that's even better!   I bake them on a baking sheet (covered with foil) at 375 for about 34-45 min; uncover and bake another 10-15 min or so.....

Answer 6

I only get the butterfly cuts...seasoned with Tony Chachere's Cajun seasoning, and slow cooked in a covered skillet over low heat.

Answer 7

PERFECT PORK CHOPS

2 pork chops, double thick

1 1/2 c. olive oil

2 lg. cloves garlic

1 c. chopped onions

1 can whole stewed tomatoes

1/4 tsp. oregano

1/4 tsp. basil

Put the olive oil into a bowl; crush the garlic into the olive oil. Marinate the double chops in the mixture for 2 hours or more. Then put the marinade into a saucepan. Add the chopped onions and heat until the onions are soft.

Add the oregano and the basil and stir; then add the pork chops. Simmer the entire mixture for about 10 minutes. Finally, add the whole tomatoes and let the dish cook over low-medium heat for another 20 minutes or so. Serves 2.

hope this helped and good luck  

Answer 8

fry the chop till the crackling is the texture you like it then wrap in tin foil and pop in the oven for 15 minutes,,,,,, should be perfect then... good luck

Answer 9

Try indirect grilling. Get your coals fired up and push them out to the sides. Put your porkchops in the center of the grill and put the lid down. This cooks them slower. You should also get thicker pork chops. The thin ones will dry out by the time the fat gets crispy.

Answer 10

I've read the previous answers with interest.

I'm cooking pork chops tomorrow, and hoped to find a definitive answer. Well, one has to have hope.

There may be an American English - British English language confusion problem here.

To get great 'crackling' and decently moist meat, you need to roast a joint of pork, not cook chops.

If you are cooking chops and want 'crackling' then trim the skin side of the fat off the outside of the chop with about 1/4 inch to spare and deep fry it separately. Flash fry the 'chop' remaining,  LET IT REST for a couple of minutes, and then put it in a medium hot oven for 10 minutes, with any seasoning you care to add.

Answer 11

not sure what crackling is, but if you're frying, turn the heat on the stove up to about 7, that will keep the breading on and by the time it's browned the meat is just right. I soak mine in an egga and some milk with salt and pepper for about 10 minutes, then dip them in a mixture of all purpose flour and a small amount of cornmeal (like 2 tbsp) for a little more crunch. add spicy seasonings to the flour mixture if you like. after soakong and dipping, dip in the milk mixture again and then back in the flour. heat your oil or shortening until it's all sizzley (again on about 7 or so and make sure it's good and hot!) and fry away! when the breading is all golden brown and crunchy, drain on paper towels and enjoy! hope this helps!

Answer 12

Brown them on the stove top w/ a little oil, then place in an oven to finish cooking throughout.

Or, try cook until the meat is perfect, then put under the broiler to get the top brown and crispy.

Answer 13

get a pan hot with a little oil in it and hold the chop so that you just sear the fat(use tongs because you might get burned) then put it in a hot grill until the meat looks cooked, the fat should be nice and crackling. oops i forgot to say just put some salt on the chop before searing it

Answer 14

Turn the oven on full for 5 minutes then put the chop on the top shelf for 5 minuets then turn down the heat and move the cop to the middle of the oven adjust time to size of chop