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Why is Any Pork I cook Dry? Please Help Chowhounders!

You know.......I'm always enjoying reading these posts and if I can be of advise I love to reply. I love cooking and love food. However, the one bane of my cooking existence is pork. My family all adore pork..but I can't stand it. Why???? Because, in my opinion, any time I make pork, it is always on the dry side. Pork Chops. Gag. Sorry, I don't care how much I smother them in caramalized onion or how I disguise them in my tomatoe sauce with black olives and lots of basil and herbs--the meat is always dried. I hate that.
So..does anyone out there have a way to cook pork, whether chops or roast or any kind of pork so that it isn't dried out? My fiance has been asking for pork chops and I cannot even bring myself to cook them.

Thanks in advance!

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  1. It would be helpful for you to tell us what your cooking method is -- temp, how long you cooked them, etc. Sounds like you are cooking it too long and/or on too high a heat. Pork only needs a few minutes to cook, unless you are braising it or something.

    1. Brine, brine, brine and don't cook more than medium.

      1. do u brine them first?

        at the minimum a salt and water brine...for at least 2 hours if not 12 or 24
        but if u do a little googling u can find different recipies for brines with different herbs and flavors

        1. You are overcooking it, plain and simple. Fears of trichinosis are outdated and overblown. Today's leaner, less-marbled pork is best served with a slight pink blush at the center. If you want a cushion to allow you to cook it beyond that, brine it first.

          1. Pork loin dries out VERY quickly. Especially if they are thin cuts. Marinating helps, but dont use too much salt as that draws moisture out of the meat.
            I find that the pork chops on the bone stay moist when cooked properly. Boneless one inch chops need only a total cooking time of 5 mins or less. Slightly more if the bone is still attached.
            For bone in, I usually sear on one side for a few minutes, flip, then transfer to the oven for a few more minutes. Total cooking time varies with the thickness of the chops.

            Use your finger to test for doneness. Once you feel the slightest resistance from the pork take it off the heat. If it feels "tough" then its over cooked. You will eventually develop the touch and get it right. And remember that meats continue to cook for a few minutes after removal from the heat source.