![]() ![]() Like most home cooks, I just eye-ball it when I’m cutting my chops. In my recipe, I specify the thickness of the chops as 1 to 1 1/2 inch thick. ![]() The thinner your pork chops are, the higher your chances of getting tough meat is going to be. I mean, yes you can over cook them but the key element here is how thick your chops are or not. Because, “all pork chops cook the same,” bones or no bones, the reason your pressure cooked pork chops are tough is not necessarily how long you’ve pressure cooked them. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same.” The length of cooking primarily depends on the thickness of the chop. When shopping for pork chops, you may find that labels can have various names including loin, rib, sirloin, top loin and blade chops. Pork chops come from the loin of the pig, the portion of meat located between the pig’s shoulder and hip. This little passage on their website made all the information I’d gathered make sense and gave me a solid reason pressure cooked pork chops can turn out tough. Here’s where my “Aha” clarification came into light. I won’t dull you with this one but I will say that the science behind proteins, their water content, fat distribution in, on and throughout along with your method of cooking are all important (boring) factors to consider.įinally, I did some online research and came across none other than the American National Pork Board’s website, Pork Be Inspired. ![]() I consulted one of my favorite books, Wayne Gisllen’s, Professional Cooking, 7th Edition, and found that tough meat can be the result of many complex variables. The next step was to do a bit of research. All that info is really great to know but unfortunately, pressure cooking pork chops wasn’t something any of them could give me solid answers on. I learned more from these guys than I ever thought I would and now have a better understanding of what pork chops actually are, how they cook and what most package label terminology means. Each one had their own wonderfully detailed explanations about what could make a pork chop tough. I visited three different butchers at three different locations in my local area. Maybe she used a different cut of pork meat?!?! Surely there has to be a perfectly clear explanation I can give to my readers when their repetition of my recipe doesn’t turn out the way I boasted it would. My first thought was that maybe it was because I always buy whole pork loins and cut my own chops to the thickness of my liking. I couldn’t understand what could make her chops tough and mine not. But E-gads, fails for any of my fellow foodies, using my recipes bugs me like a fly itches a no-tailed horses arse. And just like all of you pressure cooking hounds, I’m still learning. Okay, perhaps that’s a bit much and actually quite impossible because there are a bazillion avenues us home cooks can dive off into. ![]()
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