Bone-in pork chops will take longer to cook dinner, but are normally more tender. I try to choose thicker chops, particularly if I’m cooking with boneless pork chops. Or, you can decide to sear the chops in a cast iron or chrome steel skillet with somewhat melted butter or olive oil. This will seal in the taste and give you a pleasant golden crust. You will probably want to take several minutes off of the cooking time to account for the pre-cook.
If your pork chops are thinner, shoot for minutes. I’ve mounted that problem for you!
But you know what I discovered? I finally found out that I was cooking the poor pork chops to demise, and it was sluggish and painful.
Pork Chops With Peppers
I’ll be the first to admit, I’ve by no means really been a fan of boneless pork chops. They all the time seem … Read More