Marinating does wonders too. 
Regina Marie

-----Original Message-----
From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 11:56 AM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>
>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/B0000DAQ7I
>
>Before cooking the meat, put it on a cutting board and cover it with
>either plastic wrap or wax paper. Now pound the heck out of it with
>the meat tenderizer. The pounding helps to breakdown the fibers and
>makes the meat more tender. You can do this with any meat though I
>mostly use mine for chicken.
>
>I am not especially recommending this particular meat mallot, so shop
>around and find one you like.
>
>I hope that helps.
>
>Kimber
>
>On 4/8/16, Curtis Delzer via Cookinginthedark
><cookinginthedark@acbradio.org> wrote:
> > Hi all!  I am having issues getting meat tender. My butcher comes up
> > with these beautiful center cut pork chops, I put them on the grill,
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> >
> >
> >
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> >
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> > 146.385+ PL 146.2
> > Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
> > _______________________________________________
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Kimberly
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