When I read this recipe and the reviews (love the review aspect, always get good insights), I too thought the amount of time it cooked was excessive, especially for thinner or bone in chops. In years gone by, pork needed to be cooked a long time to avoid trichinosis but changes in how they are raised has eliminated this risk.
Here's how I changed the recipe:
Used boneless 1.25 in thick chops. Added seasoning to chops, flour and seasoned bread crumbs along with some grated parm to BC. With the cheese added, brown on med or med low heat for 5 mn a side but watch to be sure they don't burn.
Put in oven for 30 min. Take out of pan and out aside while you pile the pan with baby spinach. Use a high sided pan to be able to fit more spinach, it really cooks down. Put chops and any juices on top of spinach, spoon sauce over top of chops and around so spinach can cook into it. Bake for another 30 minutes. Result: Tender chops that cut with a fork, great sauce and spinach that lightened the sauce. Next time will add mushrooms in first 30 min so they roast and add even more flavor. Thanks for great starter recipe and all the suggestions!
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When I read this recipe and the reviews (love the review aspect, always get good insights), I...