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Can I cook pork chops slowly in oven without drying them out?

Sale on pork chops (assorted, bone in) - so I bought 'em. I had an idea of treating them somewhat like I did the other day with beef chuck - browned and slow cooked in the oven with oinions and wine until fork tender, then added yogurt and mustard for a faux stroganoff effect. I've got some cream and mushrooms as well. Any guidance out there - I worry about pork's dryness. I'd appreciate any thoughts.

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  1. Sorry - I didn't mean it to post four times!

    1. Pork chops (usually cut from the loin) lack the intramuscular fat and connective tissue and don't do well when braised. If you want to braise your pork (brown and slow cook in the oven with liquid), you should look for a shoulder or similar cut. If you try to braise a chop, it can turn out dry and chewy. Most chops do best when cooked quickly to medium well-- maybe brown them on the stovetop and finish them in the oven. Meanwhile, make a mushroom cream sauce to nap over the top of the chops when they're done or roll the cooked chops around in the sauce before serving. Yum.

      2 Replies
      1. re: chococat

        A short brining will help enormously to help keep them from drying out.

        1. re: chococat

          Sounds like a plan - how long do you figure for 3/4" pre-browned chops in the oven at 350 (covered, I assume)?

        2. My favorite oven-baked pork chop recipe is from William Sonoma:

          Apple-Roasted Pork Chops with Roast Applesauce
          http://www.williams-sonoma.com/recipe...

          You could take this general technique and modify it in any number of ways, particularly if you don’t make the applesauce. Add other dried fruit to the pan (cranberries or apricots), use fresh pears instead of apples, and the list goes on.

          1. These are such helpful ideas, especially since I bought more chops that I needed for one meal. Thanks - and any others will be gratefully received!

            1. My take on this depends on how thick your pork chops are. If they have been cut thin, you will have trouble keeping them from being dry even at low temperature cooking. I regularly cook pork rib roasts and boneless loins at either 225* -275* depending on my mood and time. I find these temperature work the best for thin slices after the roasts are finished.

              For Chops, I prefer two bone cuts seared and finished baked in the oven.....depending again on mood and time.....325*-400*.....the thinner the chop, the higher the temperature. I like my pork chops medium-rare temperature.......and I have not ever gotten sick for any one who cares......about getting sick......not me.