ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: How to get tender pork chops

Misc.
My husband loves bone-in pork chops (center cut). It seems that the pork we buy today is so lean it is impossible to cook a thick chop, 1 to 1 1/2-inch, and have them be tender. They may be tasty but still tough. I have tried marinating, searing and finishing on low oven heat, etc, etc, etc.
I have tried so many ways and can't come up with one that works.
I would so appreciate any input on a method for tender chops
Thanks in advance!
MsgID: 0069771
Shared by: Linda / Boston
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cranmellow Cheese Cake Dessert
  • CRANMELLOW CHEESE CAKE DESSERT 3/4 c. graham cracker crumbs 2 tbsp. sugar 2 (8 oz.) pkg. cream cheese, softened 1 c. whipping cream, whipped 1/2 c. finely chopped macadamian nuts 1 env. unflavored gelatin 7 oz. jar m...
  • One-Rise Whole Wheat Bread (Sunset magazine, 1980's)
  • ONE-RISE WHOLE WHEAT BREAD "Standard yeast bread needs two risings. But by warming the flour and using extra yeast, you can make this light-textured loaf with only one rising. All you need to do is mix, shape, wait an...
  • BLT Pasta Salad - Excellent Recipe
  • This is an excellent recipe. A wonderful change from the ordinary macaroni salads!!!! Thank you, it is always a hit no matter where I take...
  • Skillet Scalloped Potatoes (using evaporated milk)
  • SKILLET SCALLOPED POTATOES 3 tablespoons butter or bacon fat 4 cups cubed raw potatoes (4 to 5 medium) 1 small onion, chopped 1 cup boiling water 1 (12 oz) can evaporated milk (1 2/3 cups) 1 teaspoon salt Dash of pepp...
  • Chocolate Hazelnut Toffee
  • CHOCOLATE HAZELNUT TOFFEE 1 cup butter 1 cup granulated sugar 3 tablespoons water 1 tablespoon light corn syrup 1/3 cup chopped Oregon hazelnuts 6 to 8 squares (1 ounce each) semisweet chocolate 2/3 cup finely choppe...
  • Baked Onion Soup
  • BAKED ONION SOUP 2 tablespoons butter 2 tablespoons vegetable oil 4 large onions, thinly sliced 4 large garlic cloves 2 teaspoons chopped fresh thyme 1 teaspoon superfine sugar 4 1/2 cups beef stock 1/4 cup dry red wi...
  • Two-Crust Peach Pie
  • TWO-CRUST PEACH PIE FOR THE PASTRY FOR TWO-CRUST PIE: 2 1/4 cup flour 1 teaspoon salt 3/4 cup butter flavor shortening 5 to 6 tablespoons ice water FOR THE...
ADVERTISEMENT
  • Never Fail Chocolate Frosting (cooked, 1960's)
  • NEVER FAIL CHOCOLATE FROSTING 1/2 cup brown sugar 1/4 cup water 2 tbsp. butter 1 (1 oz.) square unsweetened chocolate 1/8 tsp. salt 1 tsp. vanilla 1/2 cup powdered sugar (plus more, as needed) Mix brown sugar, 1/4 cu...
  • Brand Name Recipes (10)
  • March 28, 2008 Recipe Swap BRAND NAME RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Deep-Fried Tofu with Peanut Sauce (Thai)
  • DEEP-FRIED TOFU WITH PEANUT SAUCE 1 lb (450 gm) deep-fried tofu (Japanese: nama age) (or substitute regular tofu) 2 cloves garlic, coarsely chopped 1 coriander root, coarsely chopped (optional) 3 dried red chili pep...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How to get tender pork chops
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!