Pork chops can sometimes be tough and chewy if they are not cooked properly. Steaming is a moist heat cooking method that can help make pork chops more tender by gently cooking the meat. In this article, we’ll look at whether steaming really makes pork chops more tender compared to other cooking methods.
What makes pork chops tough?
There are a few reasons why pork chops can turn out tough:
- Overcooking – Cooking pork chops past the recommended internal temperature of 145°F can cause them to become dry and tough.
- Not tenderizing – Cuts of meat from parts of the animal that get more exercise, like the shoulder or leg, tend to be less tender.
- Lack of marinating – Marinades help break down tough connective tissues in meats through acidic ingredients like vinegar or yogurt.
- Cut against the grain – Slicing pork chops against the direction of the muscle fibers can make them seem more tough when chewed.
The level of tenderness in a pork chop depends on the cut of meat. Center cut loin chops or boneless sirloin chops come from muscles that don’t get much use, so they tend to be the most naturally tender. Rib chops, shoulder chops, and blade chops come from more active muscles and connective tissue so they can be tougher.
Does steaming make pork chops more tender?
Yes, steaming is an effective cooking method for producing tender, juicy pork chops. Here’s why:
- Gentle moist heat – Steaming cooks food through gentle, enveloping moist heat. The steam penetrates the meat while the water prevents drying out.
- Breaks down connective tissue – The combination of moist heat and slower cooking gives collagen and other tough connective tissues in the pork time to break down into gelatin, leaving the meat tender.
- Prevents overcooking – It’s harder to overcook food when steaming compared to high dry heat methods like grilling or broiling. The pork chops cook more gently and evenly.
The slower cooking process and enveloping steam helps the pork chops end up juicy and tender. Steaming is an ideal method for typically tough cuts of pork from the shoulder or leg.
How to steam pork chops
Steaming pork chops is simple but there are some tips to get the best results:
- Use boneless or thin bone chops – Thick, bone-in chops take longer to cook through. Stick to boneless or thin chops around 1 inch thickness.
- Season well – Rub chops with salt, pepper, herbs, spices, or marinades before steaming to add flavor.
- Use a steamer basket – Place chops in a single layer in a bamboo or metal steamer basket. This keeps them above the boiling water.
- Bring water to a boil – Fill a pot with a couple inches of water and bring to a full rolling boil. The steam needs to be active and plentiful for best results.
- Steam covered for 8-12 minutes – Keep the pot covered while steaming. Cook chops for about 8-12 minutes depending on thickness.
- Check for doneness – Use an instant read thermometer to check internal temperature. Pork should reach 145°F.
- Rest before serving – Let chops rest for 5 minutes after cooking so juices can redistribute.
Steaming is a foolproof way to get tender, juicy pork chops every time. The moist environment prevents overcooking while giving the connective tissue time to break down.
How does steaming compare to other cooking methods?
Steaming produces more consistently tender pork chops than high dry heat methods like grilling, broiling, roasting and pan frying. Here’s how it compares:
Grilling
Grilling uses very high, direct heat from below. It can quickly cause pork chops to dry out or burn over direct flame. Grilling needs to be monitored closely and is best for naturally tender cuts. Steaming is gentler, keeping chops juicy.
Broiling
Broiling employs high, dry overhead heat. It can overcook pork chops and worsen toughness. Steaming avoids drying the meat out.
Roasting
Roasting uses dry ambient heat, often leading to dried out pork chops. Steaming keeps chops moist. However, roasting allows flavoring from spices and pan drippings.
Pan frying
Pan frying uses hot oil, causing pork chops to brown quickly. It’s easy to overcook chops in a pan. Steaming prevents drying out the meat.
Braising
Braising partially covers meat in liquid to steam and tenderize through slow cooking. Steaming achieves similar tenderizing results more quickly.
Sous vide
Sous vide cooks vacuum sealed meat in precisely temperature controlled water. Results are similar to steaming but require special equipment.
Conclusion
Steaming is one of the best cooking methods for making pork chops tender. The moist heat gently cooks pork chops while dissolving connective tissues. Steaming prevents overcooking and drying out the meat. While grilling or broiling may add flavor from searing, steaming produces the most reliably tender and juicy pork chops, especially for tougher cuts. For tender, flavorful pork chops, season well and stream for 8-12 minutes until the internal temperature reaches 145°F.