Dry Pork Chops

WineMaster · 01-23-2008, 10:30 PM

Wife dont like Pork Chops cause they always come out dry.

WHAT CAN I DO

Dan

Puppyboy · 01-23-2008, 10:32 PM

Not cook them so long. Maybe they are being over cooked.

Leeper · 01-23-2008, 11:11 PM

my guess you are takeing them too high. I like to pull mine right arround 149 or 150.

Meat Burner · 01-23-2008, 11:13 PM

Sorry brother, could not resist!

Dale P · 01-23-2008, 11:26 PM

Make lots of sweet tea. Have you ever brined pork chops? That would help, and like said before pull them off at 150-155 if good fresh chops. I like them with some smoke. Gotta have a little smoke.

kew_el_steve · 01-23-2008, 11:41 PM

Put them in some Mojo for awhile before cooking. Same idea as brining...

Norcoredneck · 01-24-2008, 03:45 AM

Love that Mojo.

Don Marco · 01-24-2008, 04:18 AM

Brining always works for me, or you could make a moist (but precooked) stuffing
for the chops.

Anyway, after brining, meat is way more forgiving to overcooking than non brined meat.

DM

01-24-2008, 05:14 AM

cook them in an egg! heeeeeeeee!

qman · 01-24-2008, 05:46 AM

Quote:

Originally Posted by Dale P

Make lots of sweet tea. Have you ever brined pork chops? That would help, and like said before pull them off at 150-155 if good fresh chops. I like them with some smoke. Gotta have a little smoke.

Brining? ditto

Pull at 150 degrees max? ditto-I never go over 145

Another thought: If you don't have time to brine, and need a higher internal temp to satisfy your target eaters, try substituting Country Style Ribs for the pork chops. The extra internal fat they contain helps keep them moist during cooking, and to me, they taste much better than a dried out loin chop.
my .02

CharlieBeasley · 01-24-2008, 05:52 AM

Sorry in advance but don't dry them out! OK I'm a smart aleck but in the day of injected, medicated, pampered food products pork can be cooked medium and I pull my pork chops off with a light pink in the center moist, flavorful, and tender. Just a thought and not a medical person just drove by a holiday inn yesterday.

cmcadams · 01-24-2008, 05:59 AM

one word... Gravy!

j/k...

I agree with qman... pull at 145.

River City Smokehouse · 01-24-2008, 06:18 AM

I don't cook pork chops hardly ever anymore. I cook the boneless pork loin. It is basically the same as a pork chop only no bone. Cook it to 145* internally and it will not be dry. I cook it at 375* in the oven or 275* in my smoker.

PigBoy · 01-24-2008, 07:30 AM

I think pork chops can be difficult sometimes. The best ones I have cooked have been about an inch or more thick. Like others have said, pull off before you think they are really done. I don't usually use a thermometer on smaller cuts, but 140-145* is enough. Then put in a cooler of appropriate size and hold for at least 15 minutes to finish cooking through on their own. If it's only the two of you, wrap in foil and place in oven on warm only. I especially like to do this when cooking for others. Get the cooking done, clean up and eat when everyone's ready!

Edit: Also look for some marbling in the meat when selecting your chops. Just as important as above.

bbqbull · 01-24-2008, 07:35 AM

I get the thick pork chops when available in our area. We like the 1" thick, bone in type.
Preheat oven to 350 deg.
Large cast iron pan on burner on high. Olive oil in bottom of pan just before putting in chops.
Add chops and let brown on one side. Flip chops, insert polder type cable thermometer and place pan in oven.
Set temp alarm to 145 degrees. When alarm rings, remove pan and foil to rest for 5 minutes.
Serve and the juice runs out of the chops when cutting them.
Enjoy!

01-23-2008, 10:30 PM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Dry Pork Chops Wife dont like Pork Chops cause they always come out dry. WHAT CAN I DO Dan __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-23-2008, 10:32 PM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Not cook them so long. Maybe they are being over cooked. __________________ www.facebook.com/BarkinDawgsBBQCatering

01-23-2008, 11:11 PM	#3
Leeper Full Fledged Farker Join Date: 09-25-05 Location: PDX	my guess you are takeing them too high. I like to pull mine right arround 149 or 150. __________________ KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2

01-23-2008, 11:13 PM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Sorry brother, could not resist! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-23-2008, 11:26 PM	#5
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	Make lots of sweet tea. Have you ever brined pork chops? That would help, and like said before pull them off at 150-155 if good fresh chops. I like them with some smoke. Gotta have a little smoke. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

01-23-2008, 11:41 PM	#6
kew_el_steve Got Wood. Join Date: 09-21-07 Location: Panama City, Florida	Put them in some Mojo for awhile before cooking. Same idea as brining...

01-24-2008, 03:45 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Love that Mojo. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-24-2008, 04:18 AM	#8
Don Marco is One Chatty Farker Join Date: 08-09-07 Location: Germany	Brining always works for me, or you could make a moist (but precooked) stuffing for the chops. Anyway, after brining, meat is way more forgiving to overcooking than non brined meat. DM

01-24-2008, 05:14 AM	#9
Rick's Tropical Delight Guest	cook them in an egg! heeeeeeeee!

01-24-2008, 05:52 AM	#11
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	Sorry in advance but don't dry them out! OK I'm a smart aleck but in the day of injected, medicated, pampered food products pork can be cooked medium and I pull my pork chops off with a light pink in the center moist, flavorful, and tender. Just a thought and not a medical person just drove by a holiday inn yesterday. __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

01-24-2008, 05:59 AM	#12
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	one word... Gravy! j/k... I agree with qman... pull at 145. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-24-2008, 06:18 AM	#13
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	I don't cook pork chops hardly ever anymore. I cook the boneless pork loin. It is basically the same as a pork chop only no bone. Cook it to 145* internally and it will not be dry. I cook it at 375* in the oven or 275* in my smoker. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-24-2008, 07:30 AM	#14
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO	I think pork chops can be difficult sometimes. The best ones I have cooked have been about an inch or more thick. Like others have said, pull off before you think they are really done. I don't usually use a thermometer on smaller cuts, but 140-145* is enough. Then put in a cooler of appropriate size and hold for at least 15 minutes to finish cooking through on their own. If it's only the two of you, wrap in foil and place in oven on warm only. I especially like to do this when cooking for others. Get the cooking done, clean up and eat when everyone's ready! Edit: Also look for some marbling in the meat when selecting your chops. Just as important as above. __________________ Randy Hinck; Concordia, MO Pork Pullin Plowboys www.plowboysbbq.com www.hinckfarms.com Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle

01-24-2008, 07:35 AM	#15
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I get the thick pork chops when available in our area. We like the 1" thick, bone in type. Preheat oven to 350 deg. Large cast iron pan on burner on high. Olive oil in bottom of pan just before putting in chops. Add chops and let brown on one side. Flip chops, insert polder type cable thermometer and place pan in oven. Set temp alarm to 145 degrees. When alarm rings, remove pan and foil to rest for 5 minutes. Serve and the juice runs out of the chops when cutting them. Enjoy! __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] Last edited by bbqbull; 01-24-2008 at 07:36 AM.. Reason: brain fart

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