Pork Chops Smothered in Caramelized Onions Recipe - Food.com (2024)

FAQs

Why are my smothered pork chops tough? ›

You could go thinner or thicker with the pork chops, but be sure to not overcook them or they'll become tough. To help avoid this with thinner cuts, cook the pork chops just until they're seared, then immediately pull them to make the gravy.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Overcooked Pork Chops Are Tough

When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops.

What should I put on pork chops before cooking? ›

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.

We call this cross-contamination. While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

This recipe for baked pork chops calls for a 350-degree F oven, and you'll be developing the flavor on the chops by searing them before they go in the oven.

Slicing and Heating: One of the easiest ways is to slice the pork thinly and then reheat it slowly on a low setting, ideally in some kind of sauce or broth. This introduces some extra moisture and can help to tenderize the meat.

Marinating can significantly improve the tenderness of tough pork chops. To marinate, you can use a mixture containing acidic ingredients like lemon juice, vinegar, or soy sauce. The acids help to break down the proteins in the meat, making it more tender.

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.

To use this method, place your chops in a baking dish close together and add your choice of liquid, such as leftover bacon fat, gravy, or simple store-bought stock. Add one tablespoon of liquid or fat per pork chop (or more, if needed) before you cover the dish with foil and bake it in a 350-degree oven for 30 minutes.