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Requested by:

Photo by crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA
crunchy is looking for: (1 recommendation)
Hello there..I have a question about pork chops please...INSIDE

Recommend a recipe

Last updated: Jan. 8, 2013 10:43 am
Posted: Jan. 8, 2013 5:54 am
 
Recommended Recipe:
Photo of: Pork Chops and French Onion Rice

Pork Chops and French Onion Rice

Provided by: Campbell's Kitchen
Only one skillet is needed to make this scrumptious pork dish....the rice actually cooks right in the skillet with the rest of the ingredients.  It couldn't be easier.  
Recommended by: crunchy
Jan. 8, 2013 5:55 am
This recipe calls for bone-in chops. I have boneless. Do I adjust the cooking time for that?
Comments:
Baking Nana
Jan. 8, 2013 6:00 am
Crunchy, depending on how thick your chops are the boneless are likely to cook fast than bone in. The leading cause of dry chops is over cooking them. If you cook them to 145 and let them rest they will be moist. I think the cooking time in this recipe is too long for boneless chops.
 
Patty Cakes
Jan. 8, 2013 6:58 am
BN is right keep that thermometer close by, 20 - 25 minutes tops.
 
Jan. 8, 2013 9:07 am
To me it depends more on how thick they are. Some pork chops are very thin, while others might be 1" thick. I don't find that the bone makes that much of a difference.
 
crunchy
Jan. 8, 2013 10:43 am
Thanks!! I have a meat thermometer..I'll keep it handy. That was what I was worried about- the chops being dry! I hate that!
 
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