Why are your pork chops tough?

1. Overcooking: Pork chops are a relatively lean cut of meat, so it's important to cook them quickly over high heat to prevent them from drying out and becoming tough. The best way to do this is to use a meat thermometer to ensure that the chops reach an internal temperature of 145 degrees Fahrenheit.

2. Not marinating: Marinating pork chops before cooking can help to tenderize them by breaking down the proteins in the meat. There are many different marinades to choose from, but some popular options include olive oil, vinegar, herbs, and spices.

3. Incorrect cutting technique: If you cut the pork chops against the grain, the fibers will be tough and chewy. Instead, cut the chops with the grain, which will help to break down the fibers and make them more tender.

4. Using a low-quality cut of meat: Some cuts of pork are naturally more tender than others. If you're looking for the most tender pork chops, choose a cut from the loin, such as a pork loin chop or a tenderloin.

5. Cooking at too low of a temperature: If you cook pork chops at too low of a temperature, they will not cook properly and will be tough. Instead, cook pork chops over medium-high heat to ensure that they reach an internal temperature of 145 degrees Fahrenheit.