tough chops

Sometimes it is just the meat.There is no grading system for pork like there is for beef.Luck of the draw is my guess.

well they sure looked good! any sun up your way yet? fogged in heavy here :(

Tim: You cooked them perfectly for sure! They look great! Had they been frozen? I never have the same texture/tenderness after freezing pork, but that's JMO. And sometimes, you just get a tough one! (Acutally I think they are breeding pork toooo lean these days) I have noticed more tough pork than tender, and I have resorted to using my Jaccard on lean chops and roasts. You didn't do a thing wrong. They look perfect!

Tim,

Hold on a sec whilst Little Stephan climbs up on his little bitty soap box. All pork 275* max and you will never be dissapointed. Still haven't done tenderloin that way but how bad could it be. Can somebody help me down from this thing now please?

Steve

Michelle,
Please talk more about the Jaccard! Googled it and recall seeing it recently in a locked case at a small restaurant supply store.
My other half believes the cutting of the meat fiber will result in major moisture loss.
What do you see as the pros and cons of this device?
Thanks

DOW: Didn't see your question sooner! Down side of a Jaccard, none (well, it smooshes the meat, but you squish it back together to it's original thickness and shape). Moisture loss, none. Improvement in tenderness, superb. I use it now on all steaks & chops. You are literally making hundreds of tiny cuts through the fibers that make the meat tough. The little holes seal right up as soon as the heat is applied. Truly, I love it!
They are priced according to the number of blades. I have this 45 blade one, and it can be disassembled for cleaning.
http://www.amazon.com/Jaccard-45-Knife-Meat-Tenderizer/dp/B000A3I3G0

Truly worth every penny IMO. Do you ever go to those steakhouses that have the display case of steaks at the entrance? If you look really reallly close, you are likely to see the tiny little piercings from a Jaccard (or Jaccard like piece of equipment). You will not lose your juices if you do it prior to cooking. Honest. Now poking the patooty out of the meat after the cook would be another issue.

Most likely it's a luck of the draw deal. I think you can sometimes feel them while in the butcher/store and see differences in firmness. I think freezing them can make them tougher too.