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Braising Pork

braising pork

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braising pork

ej | Feb 20, 2006 10:29 AM

I made a recipe for Braised Pork ribs (country style--I did boneless)that turned out with fantastic sauce but really dry pork. Will pork always turn out dry when cooked for a long time? We tend to like our pork chops only cooked to 130-140 degrees so they aren't dry, and I thought that braising would preserve the moisture. They were pretty lean. Do I just need more fat? Help. I'd like to make this recipe again, but don't know how to change the result of the pork part.

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