Quote:
Originally Posted by scho63
Sadly you're not getting the right ones nor getting them prepared right.
There is no need to cook them to oblivion like the old days. My Mom turned pork chops into shoe leather. Also brining is HUGE.
Don't EVER do stuffed pork chops. The thinning out dries them out too much and the stuffing has to be cooked too long compared to the thin chop itself after having the meat to put in the filling. Any stuffed meat is a waste.
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beg to differ. i did stuffed boneless chops not too long ago. lemon pepper and garlic salt. (i did have the butcher cut them extra thick, 1.5") butterflied them, stuffed with garlic, basil and fetta cheese. seared on the cast iron both sides, placed on rack in casserole dish, covered and baked. they turned out dynamite. that said, if the chop is too thin to start, you are correct, its not worth it.
