If your chops are closer to 1 inch thick, you may need to increase their cooking time in the glaze ingredients. And about that temperature: The 160-degree mark may stick in your mind.

When air frying at 380 degrees, boneless, 1-inch pork chops require about fifteen minutes to reach medium rare. Bone-in pork chops require a boost in temperature to 400 Fahrenheit -- and to cook ...

Roast the chops for 8 to 12 minutes, depending on the thickness, or until a meat thermometer inserted into the thickest part of the pork registers 145 degrees. 4.

Cooking great pork chops starts at the grocery store. They come in a variety of cuts and thicknesses, but the best choice for searing in a skillet is bone-in, thick cut chops.

Cook chops, continuing to press down as you turn them every minute, until very browned, charred in spots, and an instant-read thermometer inserted into the thickest part registers 135°F (or if ...

You’ll need 4 chops about ¾-inch thick for this method. Step 2: Smash! Take a meat mallet and bludgeon the protein until it’s about ½-inch thick all over (working around the bone, if needed).

Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer.

In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature ...

If there’s an ingredient I haven’t worked with a lot, I’m afraid to work with it. Being afraid to cook it means I won’t cook it, and so it goes. For me, pork is just one of those things.