Boneless chops

Once in a while I buy one of those pork loins and cut them up into roasts and chops to freeze. That's about the only frozen meat I'll use because I just don't like the taste of frozen meat. However I've found the chops are always tough. I can get them seasoned well, but they're always tough. Am I cooking them too long or is it because they are so lean? Now that I think about it, even if I get them unfrozen, they usually end up tough. Any ideas?

Tia.

 

Could be cooking too long. The myth about pork is that it has be cooked well-done=dry.

 

How do I know when they are done? I'm paranoid about undercooking them.

 

how are you cooking them? bake, frying pan, grill? use a marinade to soften them up and to keep moist.

 

I got one of those thermo forks that tell you the internal temp.

 

you can eat pork medium, there's nothing to be paranoid about

you could also brine them for several hours before cooking

 

Usually grilling or baking.

I will buy a thermometer per Trace and brine them longer (must not have been doing it long enough) per you and chip.

Thanks all.