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Started By
Message
Thin pork chops help
Posted on 8/29/23 at 8:25 am
Posted on 8/29/23 at 8:25 am
What is the best way to cook thin pork chops so they don’t get dry and chewy?
12
Posted on 8/29/23 at 8:29 am to Tigertown in ATL
As quick as possible.
Personally, I like thin pork chops cooked hard like my grandma would make when I was a kid. Back then the trend for cooking pork was to cook the crap out of it and they usually wound up being dry.
The old gal would highly season the chops with salt and pepper and fry them to a fairly dark brown color in a cast iron pan with a little bacon grease, place them on paper towels to absorb some of the oil and time to eat.
Yeah, they were dry, but sure were tasty to me as a kid.
Personally, I like thin pork chops cooked hard like my grandma would make when I was a kid. Back then the trend for cooking pork was to cook the crap out of it and they usually wound up being dry.
The old gal would highly season the chops with salt and pepper and fry them to a fairly dark brown color in a cast iron pan with a little bacon grease, place them on paper towels to absorb some of the oil and time to eat.
Yeah, they were dry, but sure were tasty to me as a kid.
Posted on 8/29/23 at 8:33 am to Tigertown in ATL
Oil them up, SPG over hot coals just till you get marks, flip until marks and put on a plate wrapped in foil. Let them sit for a few minutes and they're done. Cook time is literally just a few minutes and should still be pink on the inside.
Posted on 8/29/23 at 8:38 am to Tigertown in ATL
I would just go hot and fast.
If it's the ones I am thinking of(1/4" breakfast) you probably just need 30 seconds per side.
Try brining them...
If it's the ones I am thinking of(1/4" breakfast) you probably just need 30 seconds per side.
Try brining them...
Posted on 8/29/23 at 8:49 am to gumbo2176
quote:
Back then the trend for cooking pork was to cook the crap out of it and they usually wound up being dry.
Good god, the amount of sawdust-like pork roast my mom served. YOU DON'T WANT THE TRICHINOSIS!
It has taken years to get my wife to appreciate a pork loin cooked to medium. My mom still won't touch it.
Posted on 8/29/23 at 10:30 am to Tigertown in ATL
I marinate mine in KC Masterpiece Steakhouse marinate overnight. Throw on the Weber with indirect heat for about 30 minutes(check around 20). Then switch to direct for a minute or two each side. They turn out moist, tender and delicious.
This post was edited on 8/29/23 at 10:31 am
Posted on 8/29/23 at 11:13 am to wesfau
quote:
It has taken years to get my wife to appreciate a pork loin cooked to medium. My mom still won't touch it.
I took my mom to a good steakhouse one time and swore never again. She ordered a filet------WELL DONE.
The waiter looked at her like she had 3 heads and explained the only way they could do that was to basically butterfly the filet so it cooked to well done and not burn on the outside.
And yes, I grew up listening to all the old wives' tales about undercooked pork and the dreaded fate that awaited you if not cooked to oblivion.
Posted on 8/29/23 at 11:40 am to gumbo2176
quote:
I took my mom to a good steakhouse one time and swore never again. She ordered a filet------WELL DONE.
You sound like a shitty son. Let your mom order whatever she wants you inconsiderate spawn of satan!
Posted on 8/29/23 at 11:45 am to jmon
quote:
You sound like a shitty son
Bit far don't you think
Posted on 8/29/23 at 12:11 pm to Saskwatch
quote:
Bit far don't you think
I've come to expect these type replies from some of the self-righteous a-holes on this site and he did not disappoint.
Posted on 8/29/23 at 12:14 pm to Tigertown in ATL
fry them
Posted on 8/29/23 at 12:20 pm to Tigertown in ATL
I cook these often. My mom can't stand to pass up a sale and I end up with a couple pounds every few weeks because her freezer is already full.
I just season and throw in a hot pan for usually less than a minute.
I just season and throw in a hot pan for usually less than a minute.
Posted on 8/29/23 at 12:22 pm to ThuperThumpin
quote:
Throw on the Weber with indirect heat for about 30 minutes(check around 20).
quote:
Thin pork chops
You method is reasonable for thick rib chops. It will turn thin chops into shoe leather.
Posted on 8/29/23 at 12:41 pm to jmon
quote:
Let your mom order whatever she wants you inconsiderate spawn of satan!
He will, just not at a high end steakhouse.
Posted on 8/29/23 at 12:50 pm to Irregardless
quote:
You method is reasonable for thick rib chops. It will turn thin chops into shoe leather.
Yea the timing will be relative to the thickness and 20-30 minutes is probably too long if really thin... more like 10-15 min but I do this with thin pork chops all the time. I use about 3/4 of a chimney of charcoal and put the lid on and keeping the heat relatively low . The thinner the chop the the more you gotta keep an eye on it and check earlier rather than later. Also mine are soaking in marinade so they dont dry out fast.
You can do direct heat but with the marinade I use direct high heat will scorch it.
This post was edited on 8/29/23 at 12:55 pm
Posted on 8/29/23 at 12:59 pm to Tigertown in ATL
Fried Porkchop Sandwich
Posted on 8/29/23 at 1:17 pm to Tigertown in ATL
One of my favorite ways to cook pork chops is to remove any bone, use the meat tenderizer mallet to tenderize them a bit, then into an egg wash and then Italian Bread Crumbs and fry till golden brown.
Panne' pork chops come out tender and moist this way.
Panne' pork chops come out tender and moist this way.
Posted on 8/29/23 at 1:26 pm to Tigertown in ATL
Season, flour and drop them in the fryer for a few minutes. Love a fried pork chop, thin or thick.
Posted on 8/29/23 at 2:05 pm to Gris Gris
Fried pork chops looked great.
Get ready for it:
I’ve never fried anything, at least that I can think of.
Get ready for it:
I’ve never fried anything, at least that I can think of.
Posted on 8/29/23 at 4:47 pm to gumbo2176
quote:
Personally, I like thin pork chops cooked hard like my grandma would make when I was a kid. Back then the trend for cooking pork was to cook the crap out of it and they usually wound up being dry.
You can baby and doctor up a 5 dollar pork chop and make it quite good.
But salt and peppering and skillet frying the shite out them is so damn tasty.
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