Hey guys, any tips on how to make porkchops super tender? I always end up with tough meat and would love to know your secrets!

Hey guys,

So I've been cooking porkchops for a while now and I think I've gotten pretty good at it. I usually cook them to 130-140 and let them rest for a bit. I also dry salt brine them for a few hours beforehand which seems to make a difference.

But the other day I went to this fancy restaurant and decided to try their pork chop. Let me tell you, it was next level tender. Like melt in your mouth, I've-never-had-it-this-good kind of tender.

So my question is, how do they get their pork chops so dang tender? Any tips or tricks would be greatly appreciated!

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