Question 1

What is the difference between pork chop cuts?

Accepted Answer

There are five main types of pork chops sold at butcher shops today. The rib chop is the most common and the best cut you can get for the lowest price. You can cook it any way you would cook a steak. Center-cut pork loin chops, also known as bone-in ribeye chops, are the best cut according to butchers. They are large and can be cooked any way you like. Others include the loin chop, sirloin chop, and shoulder chop.

Question 2

Why are my pork chops dry and tough?

Accepted Answer

If you used boneless pork chops, that could be the reason. Boneless pork chops tend to cook faster and may dry out if you do not adjust the cooking time. It could also be that you overcooked your chops. Remember to check them often and take them out when the meat thermometer read 145 degrees F.

Question 3

How can I make my sauce thicker?

Accepted Answer

If your sauce is not as thick as you would like it, you can fix that by adding corn starch slurry. Simply add one part corn starch with two parts cold water in a small bowl and whisk until the powder is dissolved and slightly thickened. Then, add it to your sauce and whisk constantly while on low heat until it is the desired consistency.

Main Dishes

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Slow Cooker Pork Stew

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Instant Pot Sweet and Sour Chicken [VIDEO]

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Instant Pot Corned Beef and Cabbage [VIDEO]

The Best Roasted Pork Loin Recipe [VIDEO]