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Sep 18, 2007 02:52 PM

best way to cook pork rib chops

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.