Cook time for thick pork chops

[Anonymous]

I have four very thick pork chops from Wholefoods that I want to cook in my dutch oven on a relatively low temperature so they come out tender and moist. The four of them together are about two and a half pounds and they are at least two inches thick or more. What temperature should the oven be and how long should they take to cook? TIA

[Anonymous]

I would say a med to low temp. what you want to do is sear each side, so about 3-4 minutes on each side and then about 7-8 minutes on each side.

[Anonymous]

Got it, I will sear each side first. But what temperature is "low to mid" and how long will they need to bake?

[Anonymous]

Not sure about cooking time but I'd do about 350 in the oven so it's moderate temperature. Maybe start checking after 10 min (assuming you've seared them first)? Also a way to ensure they are juicy and not worry about overcooking is to brine them overnight. Bringing makes a WORLD of difference!!

[Anonymous]

I'm confused. Both these recommendations appear to say they should bake about 7-10 minutes at 350. That is what I would do with ordinary think cut pork chops I was backing after work. These are a huge thick cut of meat. I was looking up recipes on line and finding recommendations about cooking for 2 hours at 250. There is a world of difference between 10 mintues and 2 hours.

[Anonymous]

You seem to be mixing apples and oranges here. No, you wouldnt bake for that short of a time. 7-10 minutes per side would be recommended for grilling or frying. If you are putting in a dutch oven with some liquid for a slow braise in a low oven, that's when you'd use the long cooking time.

My go-to recipe for pork chops is to marinate in lemon juice, salt, white pepper, and garlic for a few hours in the fridge, and then grill or pan fry. The time per side depends on how thick they are.

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[Anonymous]

OP here. Yes, there seemed to be some confusion about the question. I was not asking about grilling or frying, but baking in a dutch oven. What I ended up doing was searing each side for 2 mintues with the dutch oven on the stove top and some olive oil, onions, garlic and spices. Then I added stock and wine to the dutch oven, put the cover on, and put it in the oven at 250 for 2 hours. The very thick pork chops came out flavorful, plump, soft, and moist. It was a success!

[Anonymous]

What you are describing is braising, not baking. Baking, or roasting is using dry heat only and would result in very dry pork chops.