Slow-cooking Porkchops In A Covered Skillet?
Posted by: RiceCookersSteamers.net
January 18th, 2010 >> Cooking tips
I have 3 seared porkchops on low heat in white wine and a little water — will slow-cooking these make them tender? If so, how long would I need to cook them? I’m afraid the longer they stay in there, the tougher they’ll get.
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4 Responses to “Slow-cooking Porkchops In A Covered Skillet?”
January 18th, 2010 at 4:10 pm
brining your pork chops will make them tender……soak in salted water at least 3 hours or overnight. Slow cooking may do it, but it is not the same as brining. Brine acts as a tenderizer while allowing water to enter the tissues of the pork……brine also adds flavor……remember pork chops need salt, plenty salt.
January 18th, 2010 at 7:47 pm
There is a limit to how long you can keep them in there. 45 minutes is plenty.
January 19th, 2010 at 1:45 am
pork chops are kinda boring… try smashing them up a bit into a thin layer and then spread your favorite cheese in the middle with some spices. roll it up and bake it… i think it’s way better than pan cooking…
January 19th, 2010 at 7:52 am
sounds like you know what your doing. just test them with a fork for tenderness every 1/2 hour. you picked a cute screen name/ my other screen name is poshblond. sincerely joan smitties