Cooking pork chops or loin steaks

[DadManners]

Why is it that my pork nearly always turns out like old boot leather (i.e. tough and a bit dry)? Even when I've tried tenderising (using a pestle, because I don't have a proper meat mallet) it doesn't seem to have helped much. I usually sear the outside and then turn down the heat a bit for the remaining cooking time. And I usually resist the temptation to salt the meat first, to avoid drawing out too much moisture.

So - is it the way I'm cooking it, or maybe the quality of the meat, or a bit of both? I'm talking 1 - 1.5 cm thick steaks or chops, sometimes from the supermarket (which seem to have been especially unsuccessful) and sometimes from the butcher. I must admit that sometimes I don't get the timing quite right, so they may be sat a few minutes whilst something else finishes cooking, but in that case I'll usually have the heat very low or turn it off altogether (I realise it will keep on cooking a bit - maybe I've underestimated how much!).

Any thoughts / commiserations / 'me too' / expert tips?

[Finfintytint]

Try brining the meat beforehand. It makes it very tender.

[DeltaFlyer]

How long do you cook them for?
Ive always had nice pork chops by wrapping in foil and cooking at 200c for 30 mins.
Sometimes I skip the foil and coat them in egg and the stuffing mix.
The fat rind doesn't colour with either method but we don't want it anyway so cut it off after cooking.
Pil always pressure cook their pork chops for an hour and it's tough like old boots.

[AlwaysLatte]

I always have the same problem with pork. If I have it now I always slow cook it in a cider or tomato/paprika based sauce.

[Somethingkindaoooo]

Probably not a solution for every day but... bbq pork chops are delicious

[WellIWasInTheNeighbourhoo]

Pork is dry often and that plus its farming practices puts me off it. I do like as schnitzel, bashed thin, dipped in egg & breadcrumbs and fried, or cut into pieces and cooked fast and hot in stir fries, or as PP said bbq chops are nice.

[TorysSuckRevokeArticle50]

25 minutes at gas 5 top shelf of the oven. Dry the fat off with kitchen roll first, then brush with a little oil and a pinch of salt on the fat.

[AlwaysLatte]

Or slow cook pulled pork - amazing!

[Pumpkintopf]

I generally grill them and top with cheddar or stilton for the last few minutes of cooking which helps keep them from drying out.

[DadManners]

Lots of good suggestions there, thank you all. Forgot to say, for the thinner loin steaks I have tended to pan fry with just a little olive oil, but I suspect the oven might still be the better way to go. Got various things to try there anyway, thanks again.

[DeRigueurMortis]

I put them in a shallow roasting tray, season with salt, pepper and sage and then pour in either wine or cider - just enough to come half way up the chops (but you could use chicken stock).

I cook them at 200 degrees and wait until the top is golden and the fat crisp then turn them over. I might need to add a bit more wine/cider.

The cider/wine helps keep them moist.

When done I take them out to rest and if needed reduce the liquid in the tray (but often it's not needed) and then pour a small amount over the chops as a very light gravy which again add moisture.

If you want something richer just stir a bit of cream into the wine/cider and maybe add a bit more sage (or other herb of your choice). I generally fine I don't need to add more salt but occasionally a bit more pepper.

[cunntyfunt]

I had the same problem until I I got a hello fresh recipe. Sear in a pan for a min or 2 on each side then into the oven for 8min at 200. Let rest for a few mins and they're perfectly cooked

[sitckmansladylove]

I cook chops at least once a week. Always use a roasting tin and cook then in stock or just water and seasoning slowly and they are always very tender. About 45 mins on low heat.

[Anniissa]

I think cooking time hugely makes a difference. For the boneless loin steaks, the ones I get from the supermarket are about half inch thick so need pan frying for about 7-10 mins over a low medium heat or brown for 1-2 mins then 7-8 mins in oven at 190-200. I also buy thick pork chops (2-2.5 inches with bone) that I brown for 2 mins per side on high heat then braise in oven with wine for 20ish mins. Basically it v much depends on fattiness and thickness and how you’re cooking them...

[LonnyVonnyWilsonFrickett]

I think it's the pork op. I've been buying fantastically expensive free-range local pork which never dries out, because it's half fat. Stopped due to lockdown and got some 'normal' chops last week and they were like shoe leather.

[drigon]

I flour them in seasoned flour, then shallow fry. I used to find them dry until I did it this way - just trim the chops/ steaks then stick them in flour with paprika, herbs, salt and pepper added (or whatever you want). I got the idea from The Pioneer Woman on TV.

[drigon]

I don't usually cook them for more than 10 - 12 minutes in the hot oil, until golden brown.

[NeverHadANickname]

I find I get nice pork steaks now I use a meat thermometer, no guessing how long to cook them for and them being overcooked. Always nice and juicy now.