Pork Chops

Yes, but reduce the oven time to 5–7 minutes since they are thinner. They reach 140–145°F internal temperature faster than bone-in chops. Watch the thermometer carefully to avoid overcooking.

Pink at 145°F is safe—pork can be eaten medium-rare like beef now. If you prefer no pink, cook to 160°F, but the meat will be drier. The 140–145°F range gives the juiciest results.

Yes. After searing both sides, reduce heat to medium-low, add butter and aromatics, cover the skillet, and cook for 8–12 minutes (depending on thickness), checking temperature at 8 minutes. This takes slightly longer but works if you don't have an oven available.

The three keys are: use thick chops (1.5 inches), bring them to room temperature, and pull them at 140–145°F internal temperature. Remove them early and let carryover cooking finish the job—overcooked pork becomes mealy immediately.

Mashed potatoes or rice to catch the pan drippings, roasted Brussels sprouts or green beans, or a simple salad. Applesauce or a pan sauce with apple cider or white wine also pairs beautifully.

Freeze raw seasoned chops for up to 3 months, wrapped individually in plastic wrap and foil. Thaw overnight in the fridge and cook as directed—timing remains the same. Cooked chops can be refrigerated for 3 days and reheated gently in a 300°F oven for 10 minutes, but they lose juiciness.