OP here.
I used reverse sear. It took longer in the oven than I expected and longer searing, but they were very good. Next time I will try a slightly hotter oven. Many thanks!

Anonymous wrote:

Anonymous wrote:I would do the reverse sear method.

Same here. Had some thick pork chops last week that came put awesome. I think the oven part was low heat as well, maybe 275

Yes, I'm the PP who suggested reverse sear and I normally do the oven part (I actually use my Breville if I am not cooking in quantity) at 250 to 275. Pull them out a little before they say, let rest 5 minutes and then toss into a flaming hot cast iron pan with your choice of seasoning. My go to for pork chops is butter with rosemary and then I smack them with a little bit of apple cider vinegar to crisp them up and add some acid.

How did they turn out OP?!

Anonymous wrote:I would do the reverse sear method.

Same here. Had some thick pork chops last week that came put awesome. I think the oven part was low heat as well, maybe 275

Thanks!

Anonymous wrote:Ok thanks. I think I will do reverse sear!
Have a great weekend.
It's our anniversary today. Yay!

Congrats, OP! Let us know how it turns out.

Ok thanks. I think I will do reverse sear!
Have a great weekend.
It's our anniversary today. Yay!

Anonymous wrote:Sous vide and finish on a very hot pan, ideally cast iron.
https://recipes.anovaculinary.com/recipe/sous-vide-pork-chops

If you don't have the sous vide machine, it's sold at Best Buy and probably other places OTC.

This is the same concept of "low and slow" with a flash sear on super hot as the reverse sear method but the latter doesn't involve equipment. Both are great

Anonymous wrote:OP here. Thanks for your posts.
I haven't brined things before. Does it increase the sodium content because the meat absorbs it? DH eats lower sodium diet.
Could I just use sugar and spices?

No, you need salt. But you can also do a reverse sear, no salt needed

OP here. Thanks for your posts.
I haven't brined things before. Does it increase the sodium content because the meat absorbs it? DH eats lower sodium diet.
Could I just use sugar and spices?

Anonymous wrote:Look for recipes for stuffed pork chops. I do one with a little cream cheese, spinach, garlic, panko and make a quick puttanesca sauce.

I would stuff them, too! The specifics of these chops are practically crying out that. Often you can't get ones thick enough to stuff.

Sous vide and finish on a very hot pan, ideally cast iron.
https://recipes.anovaculinary.com/recipe/sous-vide-pork-chops

If you don't have the sous vide machine, it's sold at Best Buy and probably other places OTC.

Look for recipes for stuffed pork chops. I do one with a little cream cheese, spinach, garlic, panko and make a quick puttanesca sauce.

I would do the reverse sear method.

I would brine them for at least a couple hours before cooking. I usually do a wet brine with salt, bay leaves, peppercorns and whole allspice. Dry well, then sear on all sides until browned, then put them in an 350 oven to finish cooking. The key to avoiding dryness is not to overcook. I pull mine from the oven when the internal temp is 130 (see this Serious Eats article re temperature ranges: https://www.seriouseats.com/perfect-pan-seared-pork-chop-recipe ).

Or I cook them over indirect heat on a grill, then do a quick sear over direct heat to brown. You could take a similar approach with the oven and broiler.

Help!
I bought them, they looked so meaty and tempting. But now I see they are HUGE 1 pound each and THICK.
How do I cook them to get them done but not tough and dry?
Oven? Skillet? Covered skillet? How long do you think?
Thanks
Cooking them this weekend.