Ilona ([info]kittenbabe) wrote in [info]cooking,
2012-02-24 12:20:00
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Help with cooking pork chops?

I tried to bake some stuffed pork chops last night.
I took pork chops and stuffed them with a mushroom, garlic, mascarpone cheese mixture. Baked covered in foil at 350 for 45 minutes, then uncovered for 15 minutes. They were delicious but really dry.
I don't have much experience with baking pork chops. Does anyone have any tips on cooking them so they don't dry out so much?

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  • 7 comments

[info]bleuberi21

February 24 2012, 17:22:15 UTC 3 months ago

Cook them at about half the time, then check for doneness. Otherwise, lower your temperature if you're going to cook them that long...pork chops are notorious for drying out easily if overcooked.

[info]hourglasscreate

February 24 2012, 17:23:47 UTC 3 months ago

Exactly.

[info]chinchiller

February 24 2012, 18:19:20 UTC 3 months ago

They also overcook really quickly. I recently made some that went from 40 degrees under to overcooked in less than ten minutes.

[info]we_got_caught

February 24 2012, 17:35:30 UTC 3 months ago

45 minutes is way too long. I bake pork loin chops at about 375F for 20 minutes and they are usually perfect.

[info]ipsafictura

February 24 2012, 17:45:05 UTC 3 months ago

Yeah, 20 minutes is about right, when stuffed it may be more like 25-30, depending on how thick they are after stuffing.

[info]southernmyst

February 24 2012, 19:37:56 UTC 3 months ago

Brine them first.

[info]klwalton

February 24 2012, 20:03:53 UTC 3 months ago

This. OP, regular pork has had all the fat bred out of it. Brining will keep the meat moist while it's cooking.
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