Smothered Pork Chops - The Recipe Critic (2024)

FAQs

Why are my smothered pork chops tough? ›

Because they cook fast, even cooking them for just a few extra minutes can make the difference between just right and too tough. This recipe presumes pork chops that are 3/4-inch thick. You could go thinner or thicker with the pork chops, but be sure to not overcook them or they'll become tough.

Overcooked Pork Chops Are Tough

When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

How do you make pork soft and tender? ›

Too thick means on the grill longer with higher chance of drying out. Last night I followed Kent Rollin's approach to tender pork chops, which was to marinade in lime juice for 4 hours, along with a little bit of Adolph's meat tenderizer. Then place in foil with butter and grill over direct heat 3min on each side.

You would expect to see some pink in a medium-rare steak, so don't be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F. It will still be tasty, but it won't be quite as juicy.

To Store. Refrigerate smothered pork chops and gravy in an airtight container for up to 3 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

If you cook it to a higher temperature, the meat can become dry and tough. To prevent this from happening, it is important to use a meat thermometer to ensure that the pork is cooked to the correct temperature. You can also use a slow cooker or braise the pork to help keep it moist and tender.

Add cream and chicken broth, simmer, stirring, to thicken. Pour over chops. Cover tightly with a double layer of foil. Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.