Ray’s Ever so Tender Pork Chops
January 19, 2009
A couple of years ago my husband was on a business trip in the midwest, and couldn’t stop talking about the restaurant that served the 3-inch pork chops that were so tender, moist, and juicy. At that point he was on a mission, his goal was to achieve the same results. After several attempts, I have to say never fail each time he makes them, they are tender, moist and juicy!!
Cooking pork chops can be a challenge with regard to tenderness. Ray’s method is to brown them quickly in a nonstick skillet, then place them in a casserole dish with chicken broth, cooking at a very low heat for two to three hours (depending on how much time we have, the longer, the better), resulting in VERY tender pork chops. When the pork chops are done, we remove them to a separate plate, place the remaining broth back into the skillet that we cooked the pork chops in, with all the little brown bits, to make a gravy. I like to serve these pork chops with brown rice and a green vegetable and pour the gravy over everthing, so good!! For instructions on how to make gravy, click here.
These thick chops, also know as the Iowa chop, a reference to the country’s number one pork producing state, are the center loin chops that have the bone left in, according to my source wisegeek, click here. You will probably have to ask your local butcher to cut them special for you. (Atleast, I have never found them this thick over the counter, thus far!). Please enjoy!
For more thick pork chop recipes, click here.
- 2 – 3 inch-thick center cut bone-in pork chops (1 pork chop, per person is plenty)
- 1/2 can reduced sodium chicken broth
- Salt and pepper
- 1 tbsp. olive oil
Wash and pat dry your pork chops, trim unnecessry fat to your liking. Sprinkle both sides of your pork chops with salt and pepper. Preheat a nonstick skillet over medium-high heat with olive oil, and brown chops quickly, do not fully cook. (We like a dark brown). Place pork chops in casserole dish, cover 1/3 rd with chicken broth, and bake covered at 300 degree’s for 2 to 3 hours. The longer the better.
Related posts:
- Pork Mushroom & Snow-Pea Stir-Fry
- Stir Fry Pork Tenderloin with Carrots and Green Beans
- Tennesse Pork Ribs
