Melt in your mouth pork chop recipes?

I would like some ideas on how to make a top loin pork chop so tender that it melts in your mouth. The ones that I've cooked before were tough. What I have now is about 3/4'; to 1'; thick. I would like to bake it slowly in the over. Any ideas for recipes? (I hate meat that's tough, and besides, it's hard for me to chew and I end up having to throw it out.)Melt in your mouth pork chop recipes?
Mustard Pork Chops


http://www.foodnetwork.com/food/recipes/鈥?/a>





http://www.youtube.com/watch?v=t9XgW39rJ鈥?/a>





2 pork chops, about 1-pound total weight


2 teaspoons infused oil


1/2 cup hard cider


1 tablespoon grain mustard


1/3 cup heavy cream








Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.


Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.





Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.





Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates





here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca





http://www.foodnetwork.com





http://www.foodtv.ca





http://www.asianfoodchannel.com





http://www.taste.com.au





http://www.myrecipes.com





http://www.rachelraymag.com/recipes





http://www.kuali.com





http://www.joyofbaking.com





http://www.mrbreakfast.com





http://www.marthastewart.com





http://www.dyannbakes.com





http://www.dianasdesserts.com





http://www.bettycrocker.com





http://www.lifestylefood.com.au/home





http://www.abc.net.au/kyliekwong





http://www.ming.com/simplyming/





if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.





homecook chef nigella lawson = fast, easy and delicious


chef anna olson = dessert and pastry chef


chef giada de laurentiis = italian food


chef rachel ray = creative, and delicious foodMelt in your mouth pork chop recipes?
My mother made the most wonderful pork chops that did melt in your mouth. She took the pork chop, washed it off, and laid it down in crumbled soda crackers (regular soup crackers), pressing to make them stick. She then put some oil in a skillet, just enough to cover the bottom. She laid that pork chop down in the oil and browned the crust. She then transferred it to a pot and added Campbell's cream of mushroom soup and enough water to cover. She brought the temperature to the boil, turned down the heat to a simmer, and cooked it for 45 minutes. The meat came out so juicy and tender. The lower temperature allows the muscle in the meat to relax. If you were to just boil it, it would be tough. Remove the chops and thicken the soup in the pan if necessary. If you cook it with the lid off, the soup will cook down so be sure and add a little water if it gets too thick. Stir the meat on occasion to make sure it doesn't stick. The crackers will also thicken the soup. If you cook it with a lid on, you will need to add something to thicken it with.





The longer you cook it, the more tender it is in this case.
Orange Pork Chops





4 boneless pork loin chops (3/4 inch thick and 5 ounces each)


1/4 teaspoon salt


1/8 teaspoon pepper


1 garlic clove, minced


1 can (6 ounces) frozen orange juice concentrate, thawed


1/2 cup reduced-sodium chicken broth


1-1/2 teaspoons Worcestershire sauce


2 cups cooked brown rice


Directions:


Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned.


Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat.


Pour 1/4 cup sauce over pork. Bake, uncovered, at 350掳 for 20-25 minutes or until a meat thermometer reads 160掳, basting twice with sauce.


Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice. Yield: 4 servings.
I learned from watching Paula Dean a sure fire way to get the best chicken. pork chops and country fried steak to turn out perfect every time.





Make an egg bath with eggs, hot sauce and mustard (your choice, yellow, spicy, dijon). Beat together well.





Have some seasoned flour handy. I buy mine already seasoned.





Dip the pork chops in the seasoned flour and dust off and then place in the egg bath. Back in the flour and in a pan with hot enough oil ready for the chops.





You will not taste the hot sauce and the mustard allows whatever you fry to fry up to a beautiful golden brown.








Now if you don't want to fry try this.





Apricot Glazed Pork Chops





* 4 bone-in pork chops, 3/4-thick each


* 1/4 cup apricot preserves


* 2 teaspoons curry powder


*


* Chunky Apricot Sauce:


* 4 apricots, seeded and chopped


* 2 tablespoons apricot preserves


* 2 teaspoons stemmed and chopped fresh cilantro leaves





1. In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both sides of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F. Meanwhile, combine apricots, preserves and cilantro. When ready to serve, spoon Chunky Apricot Sauce over pork chops. Serve with steamed brown rice and broccoli.
Baked pork chops made with shake and bake for pork are fantastic. Just do not over cook them. Also I brush them with mayo before breading them and the breading stays on much better. Another pork dish I like is to brown the chops in a skillet. Then put them in a crock pot with a medium onion chopped up and cream of muchroom soup.
I make really good pork chops.. they always turn out juicy!


what I do is take them out of the package and rinse them off in water to make the coating i put on them stick. I use ';fryin' Magic';- it's ';little crow foods'; brand and a little salt and pepper.


In a pan with med. heat and Veggy Oil..


When u put them in the pan, u can leave them alone. You will start to see the color change.. from pink to a whiter color.. when the color has changed up to half way through the pork chop, flip it over and cook it till the pink goes away on that side and the cooked part meets in the middle of the other side.\





if that makes any sense at all. lol. once u do it u will see what i mean by the color going to the middle when u r looking at the side of the meat...
Quick tip...





There is this ';idea'; that not eatting 100% thoroughly cooked pork will make you sick. This might've been true several decades ago; but any expert will tell you that pork has come along way. Try instead of cooking it all the way through; leaving a little bit of pink in the middle.





That'll solve your toughness issue, and some new flavors will open up.





Give it a try!
I like to brown on both sides in a skillet, add some hot water, about a cup, cover, and let steam for 10 minutes, or so, then stir in a can of cream of mushroom soup. Makes the chops very tender and flavorful. I sometimes add canned potatoes, too, as they cook in the skillet at the same time.





Regards,


Dan





PS one inch thick chops may take longer than the above. I don't buy ones that thick. May need 20 minutes to cook through and get tender. Be guided by your experience.