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

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!

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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.

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.

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!!

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

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.

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