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best way to cook pork rib chops

  • j

I'm afraid of it coming out dry (my experience previously). What is the best way to cook pork rib chops? They're about an inch thick.

Do I braise? Any tips on how to do pork rib chops, Mediterranean-style (Greek or Italian)?

Thanks in advance.

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  1. If you are only concerned about it drying place a pan of water in the oven that will solve your problem

    1. The best way to keep pork from drying out is to soak it in a brine for 8-24 hours. For pork, I use about 1/4 cup of kosher salt, then add just enough hot water to dissovle the salt. Then I add a little apple juice, fresh thyme and enough water to cover the meat. Soak in the fridge until you're ready to cook it. Then rinse, pat dry and go.

      2 Replies
      1. re: chefbeth

        I brine pork chops, too. I add some vinegar and garlic to the brine. Pat it dry and you can pan fry the pork chop and it'll stay moist and tasty.

        These are my favorite pork chop recipes:


        1. re: chefbeth

          You should try out the spices that prima enterprise use for ribs & use the same for Porkchops. Add some sweetness or extra heat as you like

        2. Braise them in pineapple juice. It'll keep them moist and the flavors meld very well.

          1. I braised some in ale over the weekend. Turned out great.

            1. Braising is always a great solution. I also use pineapple juice. Apple juice works great. Also, I use just water with lots of onions added. Then I make a gravy, comes out great.

              1. Season and grill until just under medium. Brining helps but the secret with rib chops is not to overcook.

                You want just a hint of pink on the inside.

                1 Reply
                1. re: bkhuna

                  I do my country style pork ribs in pineapple juice. in fact I have a recipe of that.
                  Jim`s country style pork ribs.

                2. I've never had my rib chops come out dry. Usually I dip in flour then egg wash with chopped chipotles and adobo, then panko mixed with seasoned salt, pepper, garlic powder, cayenne, thyme, parmesan and parsley. Fry in oil until brown, then bake at 350 for 20 minutes. With a squeeze of lemon and some rice, they're great.

                  6 Replies
                  1. re: JungMann

                    I love to stuff mine with a mixture of sauted finely diced/chopped onions, carrots, celery- add bread crumbs (sometimes you will need to add a few tsps of EVOO to just let the mixture stick together). Cool the mixture- slice a pocket from top to bottom on side of chops (where the fat is) and stuff. I then dredge into bread crumbs and bake. They don't take long to bake because you have sliced them (butterflied)... They are always really moist and everyone raves about the stuffing...

                    1. re: MeffaBabe

                      I love stuffed pork chops, too. I make a similar stuffing to the one you describe, and sometimes I sautee apples and add to the stuffing, along with bit of chicken stock. So good.

                      1. re: MeffaBabe

                        Oh I do love stuffed pork chops, too! I use blue cheese, mushroom and rosemary or apples and bread. But no breading. Just lightly pan fry. So good!

                        1. re: JungMann

                          Love bleu cheese, and love mushrooms, and have lots of rosemary in my garden!! This soulnd like a new recipe for me to try! Thanks!

                          1. re: macca

                            Add some hearty chunks of bread to that stuffing. I only omit it because I'm watching my carbs.

                            1. re: JungMann

                              thanks. Sounds good without the bread- I'll bet the bleu cheese is really good and gooey!

                    2. After trial and error I have found that the easiest, fastest way to cook a 1 to 1 1/2 inch pork rib chop is as follows: fry in vegetable oil for 1 minute on each side over a medium-high heat. Salt and pepper each side. Then fry for 4 minutes per side at low heat. You may add whatever herbs you wish to the pork during the low heat phase. This method locks in the meat's moisture.

                      1. Ditto the brine. I like apple cider, maple syrup, thyme, and salt. Then I throw them on the grill or if its too cold for that, I sear them off on the stove then into the oven to finish cooking. They are always juicy!