HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » cooking pork chops » Reply #17
In the discussion thread: cooking pork chops [View all]

Response to shireen (Original post)

Mon Jan 16, 2012, 01:22 AM

17. Pork has light and dark meat, sort of like poultry

 

the front chops (even front loin chops) have more dark meat generally, the center and back chops have more white meat. I like the dark meat chops for braising or frying. They can cook to a higher temperature without getting dry. The light meat chops, center cut loin chops, etc. should be cooked by using a meat thermometer unless you are very good at judging temperatures by feel. Light meat chops cooked to 155 will be fully cooked, yet juicy..cooked to 185 they will be dry. Dark meat chops and shoulder steaks can be cooked to 190 and still be juicy. At 190 the dark chops will pull apart very easily with a fork..fork tender, at 180 they will require some cutting, at 165 they will be about the texture of a medium beef sirloin steak. As mentioned above, it is perfectly acceptable to eat pork less done.

The answer to your question, "How do you get to that goldilocks zone for pork chops: not under-cooked and not over-cooked?", a meat thermometer, preferably a decent quality instant read digital. There is just no other way to be consistent in meat cooking.

I use this one, my favorite of those I've tried..

http://www.amazon.com/Cooper-Atkins-40-Waterproof-Thermometer/dp/B000LDE0QQ

Reply to this post

Back to OP Alert abuse Link to post in-thread

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 21 replies Author Time Post
shireen Jan 2012 OP
Angry Dragon Jan 2012 #1
msanthrope Jan 2012 #2
shireen Jan 2012 #6
msanthrope Jan 2012 #7
Irishonly Jan 2012 #18
Stinky The Clown Jan 2012 #3
Paladin Jan 2012 #4
Stinky The Clown Jan 2012 #9
msanthrope Jan 2012 #11
shireen Jan 2012 #5
Stinky The Clown Jan 2012 #10
Major Nikon Jan 2012 #21
msanthrope Jan 2012 #8
Stinky The Clown Jan 2012 #12
msanthrope Jan 2012 #14
Viva_La_Revolution Jan 2012 #13
Stinky The Clown Jan 2012 #15
Viva_La_Revolution Jan 2012 #16
LineNew Reply Pork has light and dark meat, sort of like poultry
pipoman Jan 2012 #17
shireen Jan 2012 #19
Major Nikon Jan 2012 #20
Please login to view edit histories.