Tough Chops

Unknown

Did some 1-1.25" thick pork chops tonight. Marinated in Jack Daniels, soy sauce and worschestire (per GFW's excellent recommendation). The flavor was good, but they were a bit tough. Any thoughts on how to tenderize in the future? Thanks.

Car Wash Mike

Bill-the-Grill,
Those were thick. What temp did you use? I always cook my pork chops around the 300-400 range and flip frequently.[p]CWM

captain john

Car Wash Mike,
Mike when I prepare chops or ham steaks I always
take them from the smoker into a sealable Tuperware
type container with a tight fitting lid.
Let the chops sit for 5 or more miniutes, before
serving, sealed tightly tenderizing in their own juices and flavors.
You will see a remarkable change in tenderness and
enhanced flavor.[p]

BlueSmoke

Bill-the-Grill,
You'd probably benefit from a touch of acid in your marinade, to offset the saltiness of the soy and worcestershire. I'd recommend cider vinegar.
Ken

SSDawg

Bill-the-Grill,[p]3 words:[p]Brine, brine, brine. [p]I never cook a pork chop unless it has been brined for at least an hour (6 is much better). Then, make you you let the meat relax for a minimum of 5-10 minutes.[p]I have some good recipes for pork brines if you so desire.

Unknown

SSDawg, would love any brine recipes you might have. Thanks for your help.

Gfw

<p />Bill-the-Grill, Sorry to hear the cops didn't turn out. [p]On the BBQ, I prefer to cook them like a steak. I've been doing the 725degree, 3 min/side with 7-11 minutes dwell since the days of C~W - never had a bad chop yet. I've also never brined a chop - maybe next time I'll give it a try - I've just always forud the results tender.[p]

[ul][li]Gfw's BBQ[/ul]