Pork chops experiment

In the past few days, I experimented with cooking pork chop first by moist heat, then by dry heat.

Experiment 1: Pork chop boiled and baked

Procedure:
1. Cook the pork chops in boiling water for about 1/2 hour or until they are fully done. The water should be bubbling heavily.
2. Drain the water. Place the pork chop in baking pan. Brush with BBQ sauce. Then bake at 350F for about 40 to 60 minutes.
3. Flip every 10 minutes, or when the sauce on the top side is dry. Apply more BBQ sauce.
4. Done when the sauce has caramelized.

Result:
This gives a very beautiful and flavorful pork chop. However, the meat is extremely hard, almost like jerky. This is due to the boiling and the prolonged baking.

Experiment 2: Pork chop poached and broiled

Procedure:
1. Poach the pork chops in water. First, bring the water to a boil. Then immediately turn down the heat to
the lowest. Allow the meat to poach for 2 hours. The water should be almost without any bubbling.
2. Drain the pork chop of water. Then apply BBQ sauce.
3. Turn oven to broil at 500F or highest. Place pork chop on top rack and broil for about 5 minutes, or until the sauce starts to caramelize. Throughout the broiling, leave the oven door open slightly.

Result:
The flavor of the BBQ sauce stays on the surface of the pork. But the meat is a lot more tender, though not as tender as when it's barely cooked. The meat is fully cooked no doubt.

Conclusion:
The second method seems to give much more appealing pork chops.