On 11/13/2017 6:29 PM, Ed Pawlowski wrote:
> On 11/13/2017 7:55 PM, jmcquown wrote:
>
>>>
>> How do you cook your thick pork chops?Â* I tend not to buy them unless
>> I intend to stuff them.Â* (I haven't done that in a long time, although
>> Janet B and I did talk about stuffed pork chops recently.)
>>
>> Jill
>
> I like them breaded.Â* Sear in a pan and then put the pan in a 400 degree
> oven to finish them to 135 internal.Â* We had them Sunday night.

Top tip - brine 1st for 4-6 hrs. in a quart of water with salt, sugar,
and cider vinegar.

The juiciness will be 'out of bounds' as Fieri says.