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i am making pork chops for dinner and they are kind of thick i was thinking about hammering them down a little with a meat mallat,would that make them tender or chewey?

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Asked by proudmom34 at 11:23 AM on Mar. 8, 2009 in Food & Drink

Level 10 (380 Credits)
Answers (5)
  • this is kinda 1/2 ass but my dh loves the cook in a bag there in the gravy spice section of the store. even thick porkchops come out juicy just follow directions and it takes 20-25 mins. i beleave at 350* there really good and its not a big mess. hope u have a good dinner no matter what u do xo

    Answer by tabbys4 at 11:37 AM on Mar. 8, 2009

  • I usually do pound them down, they are always tender to us, but the seasoning I use might help too. It has a meat tenderizer in it.

    Answer by AK_aries at 11:50 AM on Mar. 8, 2009

  • The best way to cook thin pork chops is slowly. After you braise them, put them in the pan, put a top on the pan, turn the heat down to medium-low, and walk away. In about 15 min, turn the chops, and leave them for another 15. They will be so tender you could almost cut them with a fork. Just don't rush them.

    Answer by jesse123456 at 11:53 AM on Mar. 8, 2009

  • try this one!! Moist and delish!!! Do not ever over cook chops! they do not have enough fat in them to keep them juicy!!! Brined ork chops!! great with chicken breasts too (which can be over cooked and dry out)
    2 quarts water
    1/2 cup kosher salt
    1/2 cup molasses
    1 teaspoon whole peppercorns
    1 bunch fresh thyme, or 1 teaspoon dried thyme
    4 pork chops (with bone)
    Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.

    Preheat a grill to medium.

    Remove chops from brine and pat dry. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer.

    Answer by chefjen at 12:53 PM on Mar. 8, 2009

  • I put the thick ones in the crockpot with rice, cream of chicken soup and cook on high for about 4 hours or on low for about 6 hours. They come out really tender and fall apart into the rice. YUMMY!!!!

    Answer by tyfry7496 at 3:37 PM on Mar. 8, 2009

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