In the past several years, pork has been bread to be so fat-free that it's difficult to cook it and have it tender, regardless of the method. I've come to prefer the lesser cuts of chops, such as loin chops which contain lots of lovely collagen. Once seared, then braised in some dry French hard cider at about 250 degrees, they are marvelously tender. As for a standard center-cut chop, if you first sear it, then finish it in the oven at 250 degrees until it registers 145 degrees in the middle, you'll have a decently tender chop. Bon appétit!
Center cut chops are loin chops (from the center of the loin. You can braise them in all sorts of liquids. The non recipe I use is sort of a take off on vindaloo, which is sort of a takeoff on Vinho de Alhos...- essential ingredients are white wine, garlic, and small amounts of maple syrup and sherry vinegar; spices as your mood might dictate.
Oldunc is correct. Center cut is part of the loin and you can get both boneless or bone-in. If the butcher doesn't cut this piece into individual chops, you have a loin roast, again possible in boneless and bone-in options.
At my local grocer, they typically have boneless chops and bone-in center cut, as well as a boneless center cut loin roast. The bone-in chops taste a little better, but I must say that boneless roast is very convenient for serving. The butchers truss it in twine with a spring of rosemary. However, the pork loin is a great tender cut and provides excellent results.
One thing I find helpful is to salt the pork at least 24 hours before cooking to help retain moisture. You can also brine, but the meat quality is already very high, it's not necessary.
it really depends on the quality of the meat at your butcher counter. we have great quality at ours but still, many times, i will pound the chop (boneless or bone in) before cooking it. it really does help to break up the meat fibers. i also tend to try to marinate the meat before hand to flavor it and since my marinades all tend to run acidic, this further tenderizes.
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At my local grocer, they typically have boneless chops and bone-in center cut, as well as a boneless center cut loin roast. The bone-in chops taste a little better, but I must say that boneless roast is very convenient for serving. The butchers truss it in twine with a spring of rosemary. However, the pork loin is a great tender cut and provides excellent results.
One thing I find helpful is to salt the pork at least 24 hours before cooking to help retain moisture. You can also brine, but the meat quality is already very high, it's not necessary.
http://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-pork-chops