Center Cut Pork Chops - Help please!

Peggy

New member
I bought some center cut pork chops that were on sale BIG TIME...But...so far, any way I try and cook them, they come out tough and dry. Any suggestions??:bangin:
 

ChowderMan

Pizza Chef
Super Site Supporter
me fears the really simple answer is: over cooked.

any protein - eggs, chicken, fish, beef, pork, lamb - etc gets hard and tough when over cooked. pork is particularly famous because of the USDA cook to 165'F recommendation.... people made lotsa' porcine hockey pucks . . . .
 

Moxie

New member
The USDA lowered their recommendation a few years ago to 145F, for all but ground pork. Unfortunately, most people aren't aware of this, so they continue to cook pork until it's seriously overcooked. When cooked properly, a chop should still be a little pink, not gray.

Personally, I cook to about 140. Trichonosis is all killed off by cooking to 136-138 for just a couple minutes, or at 140 for a minute. Anything beyond that is just drying out your chop.
 
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