Pork chops not very tender

[smokyYank]

Hello all,

I love center-cut boneless pork chops from Costco, but I seem to have some difficulty making them tender.

Here's what I do:

Dry brine with Morton's kosher salt, both sides, and then a layer of rub, both sides. Set on a wire rack in the fridge 4-6 hrs.

Fire up the gas grill to medium-high (e.g. 400F). I have grillgrates and this time I tried it flat side up for more browning.

I sprayed grapeseed oil on the first side, and put it down. A little sizzling sound, but not much. Turned every 2-3 minutes or so (each time, another spritz of grapeseed oil on the "down" side).

Cooked until internal temp 140 using Thermoworks "smoke" model.

They looked great, tasted great, were juicy, but not very tender. I do realize that are VERY lean...

Any suggestions would be appreciated. Thanks in advance

[GolfGeezer]

The best method I have found, at least for thick cut chops (1 1/2" - 2" thick), is sous vide at 140 for 2 hours and then sear. For thin chops, constant flipping (every 60 seconds) over very high heat until IT hits 140*.

[Jfrosty27]

I smoke pork chops at 250 degrees to an IT of 140. Juicy and tender every time.

[barelfly]

Those exact pork chops…I usually sous vide as well. A few hours at least to 125-130* then finish in the CI or grill. Occasionally I’ll make these on the gasser, but I cook them slow, almost in a 2 zone setup. They come out good, but I don’t know they are pull apart tender but they are good and definitely aren’t chewy or tough.

[Donw]

I personally don’t cook to 140. I cook to about 130 and then let carryover cooking slide into the 135 - 140 range. If I pull at 140 then the final product temperature is going to be higher than that, and usually drier and tougher.

[grantgallagher]

This. If you cook to 140 carryover will take you close to 150 and that is just too much for a tender chop IMO. If im doing sous vide i will set to 130 and cook for 2 hours then a quick hot sear.

For thicker chops if i am not doing sous vide, ill front sear then stick in the over to bring it up to 132ish then let carryover do the rest.

[GolfGeezer]

Well, to contend a bit, if you Sous vide at 140*, there is no carryover. Just pull them out of the bag, let them sit a bit to cool off, maybe 10-15 minutes, then sear on/in your device of choice. I sear in a really hot cast iron pan or use the IR burner on my gasser, maybe 1-2 mins total per side and edges.

[Skip]

I have struggled with boneless chops as well. Here is a great thread on the subject that really helps.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/1177396-good-read-the-absolute-best-way-to-make-juicy-pork-chops/page2?pp=1177872#post1178896

[ecowper]

I wet brine with a 6% salt solution for a minimum of 1 hour, preferably 4-6 hours. I smoke them at 275 to an IT of 130. During the smoking process, I paint them every 10 min or so with a mustard sauce. Then sear them to get a nice maillard reaction. I don't let them stand any longer than 5 minutes before serving. These are as tender/juicy as I've been able to get pork loin chops. I think they are pretty good this way.

[Murdy]

I was going to ask if anyone was wet brining. It is how I've had the best success producing a juicy turkey breast.

[ecowper]

Murdy if I'm cooking just a turkey breast, I wet brine too

[smokyYank]

Thanks, all!

Does wet brining make much of a difference vs. dry? My research implies it doesn't, what say you who have done both under similar circumstances?

I have had outstanding success dry brining steak, chicken breast, and thighs!

[hoovarmin]

It's more messy and complicated, but yes, it does yield a juicer chop than dry brining does.

[Smoke em if you got em]

I quit buying pork chops from Costco about 10 years ago for the same reason. They used to be great, then all of sudden, no matter what I did, they were so tough you couldn't cut the gravy! My remedy, no more pro chops from Costco.
I've always pulled mine at 140°.

[bbqLuv]

I have also noticed Costco ribs have Large Rib Bones, as of late.
Like old breeder hog bones, and crooked too