Does anyone know how to make boneless thin porkchops tender as a thick porkchop on a bone?
I use westures sauce, steak sauce, texas pete and beer to make my porkchops. Put tin foil on a pan, rub salt and pepper into porkchops, then add my sauce mixture to the tinfoil. I pour it over my porkchops then flip them and let them sit in the sauce. Then I put them in the oven at 350 for 30 minutes flipping every 15 minutes and sometimes I let them rest inside the tin foil.
The problem is they always come out not juicy inside but not really dry, and the flavor doesn't really get inside of it, the flavors all on the outside. The Tenderness of the porkchops is never the way I want it to be. I want my porkchops to fall apart very easily.
I use westures sauce, steak sauce, texas pete and beer to make my porkchops. Put tin foil on a pan, rub salt and pepper into porkchops, then add my sauce mixture to the tinfoil. I pour it over my porkchops then flip them and let them sit in the sauce. Then I put them in the oven at 350 for 30 minutes flipping every 15 minutes and sometimes I let them rest inside the tin foil.
The problem is they always come out not juicy inside but not really dry, and the flavor doesn't really get inside of it, the flavors all on the outside. The Tenderness of the porkchops is never the way I want it to be. I want my porkchops to fall apart very easily.
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