I don't have luck with bone-in pork chops. I soaked the chops in buttermilk for about 30 mins. Then sauted the breaded chops for about 5 min each side. I baked them at 325 for 10 minutes with some water in the pan, then lowered the temp to 300 for another 15 minutes. The core temp is above 160 degrees. It tastes good but is tough. Other recipes say to bake for an hour and a half. Is that how it gets tender by still cooking it for another 40 mins at 300 degrees? Using an oven, how does one do it? I don't think it would cook all the way through in 10 mins. (5 each side). What about cooking an additional hour in the oven? Almost all the recipes have long cooking times (40 mins. to 2.5 hours). Thjanks. Answers at opp. ends of the spectrum, which prob. both work. Will try both.

meat tenderizer and a metal mallet... works well.

Do it in the slow cooker on high for about 5 hours. They come out tender and delicious EVERY time...ENJOY!

Try a crock pot.

The way you did it sounds yummy! The key is to cook them slow and not over cook them. I just pan fry mine but I do it on low temp with a lid on them...

No water. Here is another way to do it. Very easy and makes it's own sauce and also goes well with rice. The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following 1 tbsp brown sugar 1 tbsp ketchup 1 slice onion 1 slice lemon Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!! This a casserole type prok chop dish: 6 pork chops (approx 5oz each) 3 Potatoes 3 Carrots 1 onion 2 Cans cream of mushrrom soup 1 1/2 Cans of Milk 3 Tbsp Flour salt and pepper Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish. Layer on the veggies. In a seperate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.

You are overcooking them. No wonder they are tough! 5-7 min on each side is probably ample time to cook a pork chop w/ a bone. The bone helps conduct heat, anyway. Of course, time depends upon thickness and how cold the meat is when you slap it in the skillet. I would have pan-seared them (quick fix) or oven baked them (slower), but not BOTH.

the core temp of 160 is your problem....it is fda recommended....but this recommendation was set on the books long ago and pork has changed...raised differently and much less likely to cause problems....I'd say try for a core temp of 145-150...let rest a bit...say 5 minutes...temp will rise with carryover cooking....trust me your chops will be tender...you're just over cooking them

What I do is fry them to well done. Too tough to eat after that so then I add maybe 1/2 cup diced onion and cook them until they are soft. Then a can of tomato soup and a little water. Some spices, a couple splashes of soya sauce and worcestershire sauce and 2 tbsp of brown sugar. Simmer, covered for an hour or so, stirring every now and then. Serve with rice and veggies. The meat comes right off the bone and you can cut it with your fork. You can also do this with mushroom soup and mushrooms. If you need the stove you can put it in the oven at 300 or so for an hour(covered)