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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

          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.

              1. I use a super-simple method I found in the NY Times years ago. Heat a tablespoon of oil in a large, heavy frying pan and pan-fry the chops for 4 minutes on each side. Then turn off the heat, cover the pan tightly and let it sit for 12 minutes. An instant-read thermometer should read 150°.

                This works perfectly every time, even on chops with almost no exterior fat or marbling.

                2 Replies
                1. re: KRS

                  In my supermarket they sell center cut chops that are really thin- they have the bone in still but are very thin- Usually 6 come in the pack- These I usually braise for a long time (we call it steam pork chops- Bahamian style)- Basically you season and brown the chops on both sides to make a nice crust- Remove and add slcied onions and sweet peppers- Let them saute for a bit with some salt and pepper- I like to add fresh thyme sprigs as well- Then some ppl. add a liquid (water, wine, broth or combos) and tomato paste to make a gravy- Add back chops and turn the heat to low- Cover and cook for 1hour or so- (you can also stick in the oven on low heat and have the same effect) I also add diced tomato instead od paste to make a chuncky gravy-
                  Really yummy over rice- :) Very very tender, falling off the bone meat-

                  1. re: KRS

                    Just used this method for thin, bone-in pork chops. Perfect, juicy thin chops for the first time ever. Thanks

                  2. "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock has a simple recipe for pork chops baked with cranberries. I've made this two or three times. I've tried it with the recommended brining and without. It was better with the brining.

                    1. it is quite possible to cook chops for 45-60 minutes in liquid. we enjoy chops browned and cooked out with a mushroom/marsala/thyme/cream sauce.

                      clearly one can cook a big, fatty roast for hours, but even relatively thin (but fatty) chops can stand an hour of moist heat. in my judgment, super market thin chops are best this way. rib chops, particularly. lean, thicker chops are better cooked more briskly, i think--browned and finished in the oven

                      1. Chops cooked in liquid won't dry out unless you overcook them. Brown them up, then lower the heat, add garlic, white wine, and stock about halfway up the chops, and then cover. Turn once or twice, pull them when they're a little pink and make a nice little dijon reduction sauce, maybe with some pears or apples or onions.