Ive toughened up many a pork chop over the past year. Can anyone tell me how to slow cook pork chops?
Ed Pawlowski– Pork chops are lean and that makes them touchy. A little too much heat and they are tough. I use chops at least 3/4″ thick, an inch or a little more is even better. Keep an eye on them and take them off as soon as the internal temperature is high enough for them to be cooked. I go no more than about 155 to 160F. Harry Jiles– Thicker is definitely better for pork chops, especially loin chops. Ed is 100% correct about not over-cooking them. Pork chops are not forgiving about cooking a little longer than necessary. If you do as Ed says and monitor them closely as they approach getting done and take them off as soon as they are done you should get some great chops. Another trick you can try is to place them on a rack over a pan of water or other liquid. A broiler pan will work well for this. They will not take on as much smoke, but it will help keep them from drying out. Kurt Lucas– A simple but VERY tasty way to do pork chops is to get 3/4″ thick chops and marinate them i
