The Biggest Mistake You're Making When Buying Pork Chops

Mmm. Those pork chops in your fridge are filled with so much possibility. Your mouth is watering just imagining them seared to juicy perfection. If only you could be assured that they will turn out as planned and not wind up a dried-out, shoe-leathery mess...

It's true. Pork chops can be tricky if you're not used to cooking them. Thankfully, there are a few tips that can help you avoid a tough, chewy protein. In an attempt to eat healthier, you may have adopted the habit of cutting all the fat off your chops before cooking them. This is a big no-no. Chef Works shares that the fat not only provides a great deal of your chops' flavor, but it also prevents certain parts of the pork from overcooking and becoming dry. It's better to hack off the fat after you cook them, if at all. 

If you've ever taken your pork chops right out of the fridge and placed them in the pan, you've been making another big mistake, as the meat needs to first come up to room temperature in order to take on a crusty exterior and a tender, properly cooked interior. It's also wise to begin by searing the pork in a frying pan before putting it in the oven to cook through. This ensures that the end result is moist (via HuffPost). Finally, before you head to the butcher's, there is one other tip that will prove helpful. 

You need to buy pork chops with the bone in

Here is a game-changing rule for flavorful pork chops: If you tend to reach for boneless pork chops, but find they turn out chewy or dry, you may want to opt for a bone-in variety instead. Why would you want bones when you could get a slab of nothing but meat? According to the experts, bone-in pork chops have a lot going for them. 

First, many cooks believe the bone provides more flavor to the pork. Furthermore, Market House contends that since the boneless cuts have less fat, they are more likely to lose moisture as they cook. The outlet also points out that bone-in varieties are cheaper as they necessitate less work on the butcher's behalf, and they provide a more "classic presentation." Admittedly, Coleman Natural Foods does confess that these chops won't be as meaty as their bone-free brethren and will take longer to cook. This is a small price to pay for porky perfection, however. 

The best news is that you are now better equipped to transform those beautiful unmarred chops into the image of juicy perfection that you first envisioned. You may even be ready to tackle the Pioneer Woman's pork chops with wine and garlic. Enjoy.