What's your secret for JUICY pork chops?

Grill? Skillet? Broiler?

I like them thick. That way you can get a good crust and not overcook them. They can get dry quickly.

Sometimes, I sear them in a cast iron skillet and finish in the oven, but not for long. Depends in the thickness. I put them in at 325-350.

I grill them initially over high heat to get the sear and then move them over and cut the fire down. Sometimes, I take them off and finish those in the oven as well.

I don't broil them.

quote:

---

DO NOT cook to 165. 145 is a good final temp.

---

you can't really put a thermometer in a pork chop unless it is a thick cut.

Well I guess my point is some pink is okay. For thin cut bone in, my favorite, season then a hot skillet for 2 minutes a side. Practice makes perfect.

No. But you asked about a pork chop. Not a tofu chop.

quote:

---

quick fry those thin ones

---

My grandmother probably never cooked a breakfast that did not include thin porkchops breaded, fried and ready to flip inside a hand made buttermilk biscuit.

If I am really good, the wife sometimes does them for me. But I must be really good.

quote:

---

thin porkchops breaded, fried and ready to flip inside a hand made buttermilk biscuit.

---

and sausages in cathead biscuits... carried em to school wrapped in brown paper in a syrup bucket...

cook 'em in a covered pot with onions on the stove. add a little water after the chops have cooked on each side. i like to let each side 'burn' just a little. add onions. flip a few times.

Here is the answer to your question. I learned it from Cook's Illustrated.

Start your chops in a COLD PAN and turn to medium-high heat.

Try it just once. Just flip the chops when juice appears on top and don't overcook. You don't have to put a brown crust on them, the juiciness will provide plenty of flavor.