dry pork chops

Unknown · November 2007

Anybody have any advice on how to not dry out porkchops? I understand that brining will help. Thank You.

Fidel · November 2007

chet beck,[p]Brining helps, pulling them at 140-145 works better.

stike · November 2007

Fidel,
i'm with you. dry meat is overcooked meat.

Fidel · November 2007

Fidel,[p]Another thought for good pork chops - if they are fairly thick - is to hot tub them. Then all you have to do is give them a good sear and enjoy. Still check that internal temp and pull before 145.[p]I also like to glaze mine with a honey mustard sauce.

TRex · November 2007

<p />chet beck,[p]Try this. As the others have said, internal temp is the key.[p][p]TRex
[ul][li]These Chops Aren't Dry[/ul]

Car Wash Mike · November 2007

<p />chet beck,
Try some thicker ones indirect. Bone-in gives the best flavor.
As others said pull at 140-145.[p]Mike

thirdeye · November 2007

<p />chet beck,[p]Yes, brining will increase moisture and can add some flavor too.[p]~thirdeye~

Eggecutioner · November 2007

chet beck,

Hot and fast. Then some lime.[p]

stike · November 2007

Eggecutioner,
like your honeymoon!
ba-dum-pum!
thank you folks, i'll be here all week. try the pork chops, and tip your waitresses!

Bob In Texas · November 2007

chet beck,
I did 8 pork chops a couple of days ago, my first. I did a direct cook on them at 350°dome temp. About 75% of the time the lid was closed, and the other 25% it was open. So the temp .fluctuated between 250°and the 350° It was strictly a trial for me, but you could almost cut them with a fork. Not quite, but almost, and they were very juicy. I did put just a smidgen bit of Texas Pig Rub on them. Wifey said they was the best she had ever had.

Eggecutioner · November 2007

stike,[p]Thats what she said![p]Funny, I don't remember the lime.[p]Maybe Dr. BBQ can use it on one of his books:
"Honey Moon Pork Chops"...one at a time.... do several batches...LOL

dry pork chops

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