![]() ![]() In other words, they basically insisted that to make a safe pork chop, you had to overcook it. Part of the reason that many home cooks have a particular fear of making dry pork chops may be that, until 2011, the USDA recommended cooking pork chops to an internal temperature of 160☏. Grab your instant-read thermometer and let’s talk pork chop done temps. We sort of have a lot to say about pork chops and the perfect “done temp”, so read on!Īlright. What’s the magic temperature? Well, we’re so glad you asked. ![]() Yum.ĭon’t overcook them! This is a no-brainer, right? But ensuring that you hit the safe “done temp” for pork while also ensuring that you don’t exceed it is the absolute key to nailing that juicy, moist chop. And it doesn’t hurt that they look nice, too.Ĭoat them in a moisture-giving glaze! Not only is this apricot glaze sweet, tart and delicious, it also helps to add some moisture to the mix as the pork chops roast. Use bone-in pork chops! This is key to moist pork chops, plus you always get a better flavor with bone-in. Pork chops aren’t the cheapest cut to begin with, so just go ahead and make it splurge-y! You know what we mean, right? Local, organic, from the fancy butcher shop, etc-you get the idea. As with any meat, buy the very best quality you can. But, giving the pork chops a good sear before moving them to the oven will help to lock in the natural juices, keeping the pork chop moist.īuy good pork chops. We’ve listed this as an optional step, and if you’re really committed to only dirtying one pan, you can skip it. Sear the pork chops before baking them in the oven. Well, not to worry! There are a few things you can do to ensure that your pork chops stay moist as they cook, and all of them are incorporated in this recipe: ![]() The fear of dry pork chops is real-everyone seems to have an experience of ending up with a pork chop that’s dried out instead of juicy and moist, like it should be. How to Cook Pork Chops Aka How the Heck Do You Cook Pork Chops Without Drying Them Out? ![]()
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