Pork chops that have already been cooked can be tenderized, but the options are more limited compared to raw pork chops. There are a few methods you can try to help break down some of the muscle fibers and connective tissue in cooked pork chops to improve tenderness.
Why Do Pork Chops Get Tough When Cooked?
Pork contains connective tissue and muscle fibers that can get tough when exposed to heat through cooking. These structures tighten and contract as the meat cooks, squeezing out moisture and resulting in a dense, chewy texture.
Certain cuts of pork, like pork chops, are naturally leaner and contain less fat marbling compared to fattier cuts like pork shoulder. Less intramuscular fat means there is less protective coating around the muscle fibers and connective tissue when cooking. This makes pork chops more prone to drying out and becoming tough.
Methods to Tenderize Cooked Pork Chops
Saucing
Adding a sauce to cooked pork chops is an easy way to make them more tender and moist. Fruit-based sauces like apple, pear, or cranberry sauce add moisture and flavor. Tomato-based sauces also work well, such as barbecue sauce, salsa, or tomato sauce. The added liquid helps break down muscle fibers that tightened during cooking.
Marinating
Marinating cooked pork chops in an acidic ingredient can further tenderize the meat. Ingredients like vinegar, lemon juice, buttermilk, yogurt, tomato juice, or wine all have tenderizing effects thanks to enzymes that help break down tough connective tissues. Marinate cooked pork chops for at least 30 minutes but ideally overnight in the refrigerator.
Mechanical Tenderizing
Using physical force to break up muscle fibers and connective tissue is another option for tenderizing cooked pork. Methods like pounding, piercing, grating, or slicing will disrupt the structure. Note that this can cause the chops to shred slightly. Options include:
- Pounding with a meat mallet
- Piercing all over with a fork
- Slicing or shredding into thin pieces
- Grinding or chopping in a food processor
Low and Slow Cooking
For very tough cooked pork chops, try cooking them again using moist heat at a low temperature for an extended time. This allows the collagen in the connective tissue to slowly break down into gelatin, leaving the meat fall-apart tender. Methods include:
- Simmering in broth or sauce for 1-2 hours
- Braising in the oven at 300°F for over an hour
- Slow cooker on low for 2+ hours
Tips for Avoiding Tough Pork Chops
While the methods above can help improve the tenderness of cooked pork chops, it’s ideal to avoid overcooking them in the first place. Here are some tips:
- Choose thicker chops at least 1 inch thick, which stay tender and juicy during cooking.
- Brine chops in a saltwater solution before cooking to help retain moisture.
- Cook using a meat thermometer and stop when they reach 145°F, at which point they are safe to eat but not overcooked.
- Allow chops to rest after cooking for 5-10 minutes to allow juices to redistribute.
- Use quick, hot cooking methods like grilling or pan-frying over high heat to sear and cook through without overdrying.
- Enhance moisture by basting, marinating, or pounding the raw chops before cooking.
The Best Cooking Methods for Tender Pork Chops
Selecting the right cooking technique can help maintain moist, tender pork chops. Here are some of the best methods:
| Method | Description | Benefits |
|---|---|---|
| Grilling | Cook over direct high heat on a grill, 4-7 minutes per side |
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| Pan broiling | Cook in a hot pan with a little oil, 4-5 minutes per side |
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| Pan roasting | Brown chops on stovetop then finish cooking in a hot oven |
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| Baking | Cook uncovered in a hot oven, 425°F for 15-20 minutes |
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| Sous vide | Vacuum seal and cook in water bath at 140°F for 1-4 hours |
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Serving Suggestions for Tender Pork Chops
The way you serve pork chops after cooking also impacts tenderness. Here are some serving suggestions:
- Let chops rest – Allowing them to rest 5-10 minutes after cooking allows juices to redistribute so they don’t leak out when cutting.
- Slice against the grain – Slicing perpendicular to the muscle grain shortens the fibers for more tenderness.
- Pair with a sauce – Serving with a sauce adds moisture and flavor.
- Avoid overcooking – Be extra careful when reheating not to overdry.
- Keep warm – If serving later, keep chops warm in a low oven or insulated bag/cooler.
- Cut into thin slices – For stir-fries or fajitas, thinly slicing makes the meat seem more tender.
What If It’s Too Late? Alternative Uses for Tough Pork Chops
If it’s too late and your cooked pork chops have unfortunately ended up tough and dry, don’t throw them out! You have alternatives for putting overcooked pork to use:
- Chop or shred the pork and use it for tacos, nachos, pizza, casseroles, etc.
- Dice or slice it small and add to fried rice, pasta, or stir-fry dishes.
- Make pulled pork by simmering diced chops in barbecue sauce.
- Use in soups, stews, chili – the longer cooking will eventually tenderize.
- Grind or chop in a food processor into ground pork.
- Make pork cracklings by slicing very thin, baking at 400°F until crispy.
Conclusion
While it’s difficult to reverse overcooking, there are ways to improve the tenderness of already-cooked pork chops. Marinating, slicing, pounding, or extended moist cooking can help break down tough fibers. Avoiding overcooking in the first place by monitoring temperature and using the right methods provides the best results. And if it’s too late, shredding or chopping pork chops small makes them serviceable for many other recipes.