To keep your bone in pork chop from going dry you can use the quick way 'Shake 'N Bake' from your grocery store. Another way is to dip pork chop in 1 - 2 eggs stirred up with fork and salt/pepper added (or garlic powder) and then dip in bread crumbs with a little more salt/pepper (or garlic powder.) You can substitute the bread crumbs with crushed corn flakes if you like. Bake on aluminum foil lined cookie sheet at 350 degrees for approx. 40 minutes. Check in 30 minutes and if you make a small slice into the thickest part of the pork chop then it will need further cooking time and you can check when the 40 minutes are up.
About 4 minutes per side.
You bake them at 425 degrees for 30 minutes. Trust me.
For pan seared chops that are 1/2 to 3/4 inches thick, it would take about 4-6 minutes to sear and an additional 5-8 minutes over lower hear to finish. This is for pork that is cooked to 140*F
For 45 minutes or until middle is 102 degrees Fahrenheit.
The internal temperature for boneless pork chops are:Medium - 140 to 145 degrees F.Well Done - 160 degrees F. and above
The recommended cooking temperature for baking boneless pork chops is 350 degrees Fahrenheit.
For pan seared chops that are 1/2 to 3/4 inches thick, it would take about 4-6 minutes to sear and an additional 5-8 minutes over lower hear to finish. This is for pork that is cooked to 140*F
A good place to get boneless pork chops recipes are cook books, recipe sites or recipe shows. Some recipe sites are food network, all recipes, all taste, all food and many more.
First, it would depend on how thick the chops are - the thicker they are, the longer they will take to cook. I find that the less they are turned (i.e. only once), the more tender they are. The actual test for doneness is to cut into the center of the thickest chop. It MUST be white with NO pink. Pork has to be well cooked to destroy the potentially very dangerous trichinosis worm or its eggs.
You can bake thin cut bone in pork chops by first preheating the oven to 400 degrees. Then place the chops on a foil lined baking pan and cook for about 8 to 10 minutes depending on actual thickness.
15-20 minutes
No. You should never refreeze raw meats. You can, however, cook the pork chops and then freeze them.