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[quote=Anonymous]Thanks guys! This is the OP.

Love the PP's suggestion to marinate in Soy Vey. Isn't that sacrilegious?

I actually made this recipe the other night. http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-apples-and-pancetta-recipe/index.html
The sauce and onion/apple mixture was amazing and it wasn't too difficult. I probably overcooked the meat a bit, but I knew I would. I used a big cast iron skillet which was great for browning and the sides were high enough to simmer the chops with the sauce.

I'll google proper temps for pork, but how do you know when it's done from cutting into it and looking at the color?

Also, I used bone-in chops for the recipe above, but I'd like to try boneless chops or loin next time. What's the difference?

And was I supposed to trim the fat around the edges of the bone-in chops? I didn't. It was easy enough to eat around the fat once it was cooked, but if I can trim it beforehand without sacrificing flavor or juiciness I won't.

Keep the Pork 101 coming![/quote]

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