Glazed Pork Chops Recipe - Budget Bytes (2024)

FAQs

What is the secret to moist pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

Best Seasoning for Pork Chops

Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Slow cook pork chops anywhere from two to six hours on low heat. Know what texture to look for. Pork chops, when cooked, should have a tender and firm texture. Don't let the cooking liquid go to waste.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Does co*ke tenderize pork? ›

Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer.

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Cook them low and slow. Most times, when we cook pork, we cook it at high temps. Pork, and pork chops in particular, cook up pretty fast. However, pork only needs an internal temperature of 145 degrees.