Ok, I trust you folks more then searching the web

D

Denise1952

Well-known Member
so I want to ask how to cook "pork loin end cut chops" so they come out tender and juicy? I'm learning more about cuts of meat, and how wrong I've been about cooking dif. cuts of Pork;)

What say you? Hep me, Hep me;)
 

Well....believe it or not, the best cooking method to maintain juiciness in meat is to bake it in a microwave oven. The best, juiciest white turkey breast I have ever had, was done in the microwave.

However, since many folks seem to doubt this claim, and not knowing your thoughts, I will stop and confer more about it with my wife. She taught microwave cooking courses some years back. imp
 
nwlady said:
so I want to ask how to cook "pork loin end cut chops" so they come out tender and juicy? I'm learning more about cuts of meat, and how wrong I've been about cooking dif. cuts of Pork;)

What say you? Hep me, Hep me;)
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Coat your pork loin liberally with olive oil and seasonings and broil at 450F for 30 minutes. Don't turn the pork loin, instead wrap it loosely in aluminum foil to keep the juices in.
 
RadishRose said:
It's the baking method that works the best, whatever the coating or seasonings; baked chops stay juicier. Frying dries them out.
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Ok, good info Rose, I learned to do my country-style ribs in the oven (foil with all goodies in there, and a bit of water). So I can do the same with the other cuts/chops. They don't brown, but is it ok to seer them a bit to brown, then bake? That makes the cs ribs like jerky on the outside:( But what about the chops?
 
Lon said:
Coat your pork loin liberally with olive oil and seasonings and broil at 450F for 30 minutes. Don't turn the pork loin, instead wrap it loosely in aluminum foil to keep the juices in.
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Oh I love using the olive oil, so yes, I will have to try this. I probably don't need the water with this one. So I've been putting the CS ribs in foil, and on a cookie sheet as well. Same with your recipe Lon?
 
AZ Jim said:
Denise, I honestly think you might be better off on the net.:)
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Ah, but you haven't read all the good stuff I gathered here;) I think you guys are trustworthy;) I mean, it could just be an ape with a keyboard writing those "online" recipes. Hmm:confused:no, I don't think any apes have joined SF, LOL:)
 
Thanks Imp,

I'm not much for using the micro for cooking, but I'll keep an open mind k:) denise
 
SifuPhil said:
Well, if you want to get fancy, sure, kick up the flames. ;)

Bachelor survival cooking at its finest!
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Oh yeah, cooking with pizazz iz my dream (sure havin a lot of dreams lately)! I don't know though phil, I hate the smell of singed hair;)
 
jujube said:
I find my best results with using a cast-iron Dutch oven and baking it low and slow. Always turns out juicy and tender.
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I like the sound of this one jj, lol! Ok, I know you are right, low and slow makes for yummy pork;)
 
Since I just pop most of my meats into my george Foreman grill for at most 8 minutes, occasionally I quick sear or stir fry with onion peppers garlic olive oil sometimes ginger and such season with salt/pepper alternately I generally will just use Youtube as a go to these days in addition to recipe sites like allrecipes.com.

This guy is funny



another quick recipe

 
Dang, I liked both of these April! I used to think I had to cook the pork a longer time, but the first guy only cooked his a total of about 15 min. as well!

Thanks so much, Denise;)
 
Glad you like them. :) I too used to think the same about the length of time it took to cook them, being port and all, so I would often end up with way too tough pork chops, I never made it to pork cooking lessons in cooking school, not that it matters these days, most everything has been forgotten from those days of cooking classes.
 

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