cooking porkchop to make it soft?

Depends on how you're cooking it. Try throwing the chops in a brine for an hour.

#1 - Type of pork chop. I almost always use rib chops or centre cut loin chops (both with bone). They have a higher fat content. I pretty much never use boneless chops as they have little fat and usually turn out as dry as sand for me.
#2 - Tenderize. I usually do a mechanical tenderization with a Jaccard tenderizer and then do a marinade. I've never brined pork.

picard12 wrote: ↑ Is there a way cooking pork chop to make it soft? whenever I cook, it is too firm but well cooked.

As per Gordon ramsay 2 weeks ago on The F Word, cook the fat on the sides first by putting the pork chop sideways against the edge of the pan. Once the fat comes off then you can cook the rest of the pork chop. I believe he mentioned how many minutes per side but I forgot It's The F Word 2 episodes ago.

DiceMan wrote: ↑ #1 - Type of pork chop. I almost always use rib chops or centre cut loin chops (both with bone). They have a higher fat content. I pretty much never use boneless chops as they have little fat and usually turn out as dry as sand for me.
#2 - Tenderize. I usually do a mechanical tenderization with a Jaccard tenderizer and then do a marinade. I've never brined pork.

I grilled boneless porkchops before and they came out dry. I read somewhere about throwing them in a brine for an hour or two prior. I did so and grilled, and they came out juicy! Tried the same with grilled chicken breast and super juicy!

I'm not sure if the results would be the same if frying the chops, but would assume so.

I want to Pan fry it

I usually cook pork chops in the oven in a casserole dish with some water or liquid in the dish. I slather it with marinade first.

Try cooking cooking them sous-vide, you will have a tasty, moist chop.

picard12 wrote: ↑ Is there a way cooking pork chop to make it soft? whenever I cook, it is too firm but well cooked.

Key for me is the heat setting, no different than for steak. Ever notice if you sear a steak both sides gives the burnt look and taste but the inside is still red? Then you have to lower the temp for a minute on each side to cook the middle for medium or well done look. Same with pork chops. Want softer middle increase the heat setting. Outside will give the more the roasting look, inside will be soft/raw. Then lower the heat to medium cook the middle. OR you have a combo. Cook one side on medium heat, then flip over and increase the heating setting. You get soft and roast look on a single chop. This works for me. Cant speak for any1 else.

Don't overcook. Surest way to tough meat is to cook it too long/hard. Or if you're going to cook it long, you need to have a very low temp, like in a slow cooker or sous-vide.

C

Brine or mechanical tenderization with the back of a meat cleaver will do, I just pan fry it & don't overcook it, always good

Treat it like how you would cook a medium steak

Most people think pork has to be well done, but slightly clear in the middle is fine, just like a steak!

problem with pork, like chicken is it needs to be fully cooked so many overcook

I don't really eat pork chops or pork really, only chinese bbq pork and chinese bbq roast pork which are cooked at bbq places so I never cook pork.

picard12 wrote: ↑Is there a way cooking pork chop to make it soft? whenever I cook, it is too firm but well cooked.

toronto19850 wrote: ↑ problem with pork, like chicken is it needs to be fully cooked so many overcook

I don't really eat pork chops or pork really, only chinese bbq pork and chinese bbq roast pork which are cooked at bbq places so I never cook pork.

Did you know that the number one cause of bad pork chops is over-cooking? Cook it to medium.

Contrary to popular belief, pork is safe to eat using conventional cooking methods at a mere 135F. I recommend cooking to an internal temperature of 145F for a juicy chop with a slight tinge of pinkness.

velomane wrote: ↑ Try cooking cooking them sous-vide, you will have a tasty, moist chop.

I have to google sous-vide . I never heard it before in my life. I am scare to cook pork slightly pink. it is dangerous.

Look, you can cook an eye of round steak to medium rare and chances are it'll still be tough. You might improve it by jumping through hoops but why not get a more suitable cut?

Same with pork chops. Always start with a good pork chop cut - with some fat! Then do these other tenderizing methods, if even needed.

picard12 wrote: ↑ I have to google sous-vide . I never heard it before in my life. I am scare to cook pork slightly pink. it is dangerous.

That's not true at all. As long as you cook it to the right temperature, there is no danger involved. Cook it to 145F and you will have the best pork you've ever cooked in your life.

http://www.seriouseats.com/2016/05/case ... afety.html
http://www.thekitchn.com/the-right-inte ... cts-218177
http://www.bonappetit.com/recipes/healt ... -rare-pork

Nope. Completely wrong - I eat pork neck chops once a week and always eat pink inside. Not slightly pink but solid pink. I am not dead.

Try it - it's delicious.

picard12 wrote: ↑ I have to google sous-vide . I never heard it before in my life. I am scare to cook pork slightly pink. it is dangerous.

Here's a lazy but tasty way of cooking them. I buy thick, bone-in chops. Sear both sides.
Then take'em out of the pan. Deglaze, then add in some hearty vegetables. I use cabbage, but a cubed mirepoix or heck even kimchi works.

Add a bit of water to the pan. Then put the pork chops on top of the veggie, but make sure it's not touching the water (or otherwise it would be boiled chops...ugh). Put the lid back on.

In essence you finish the chops by steaming, so it will be very moist. But you've still browned both sides...and the juices of the chops will drip down and season your veggie of choice. One pan meal.

superfresh89 wrote: ↑ Did you know that the number one cause of bad pork chops is over-cooking? Cook it to medium.

Contrary to popular belief, pork is safe to eat using conventional cooking methods at a mere 135F. I recommend cooking to an internal temperature of 145F for a juicy chop with a slight tinge of pinkness.

technically yes...although would you really trust the meat from grocery stores haha!

the same is for other meat for the most part, beef tartare/sashimi made from grocery store meat? I wouldn't trust it