On Mon, 13 Nov 2017 20:48:54 -0500, jmcquown >
wrote:

>On 11/13/2017 8:29 PM, Ed Pawlowski wrote:
>> On 11/13/2017 7:55 PM, jmcquown wrote:
>>
>>>>
>>> How do you cook your thick pork chops?* I tend not to buy them unless
>>> I intend to stuff them.* (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.* Sear in a pan and then put the pan in a 400 degree
>> oven to finish them to 135 internal.* We had them Sunday night.
>
>I sometimes do that with medium pork chops. I'm not sure what Sheldon
>(or you) mean by "thick" pork chops. Locality differences, varying by
>region? IMHO, a thick chop is about 2 inches. Enough room to cut a
>pocket in the middle for stuffing. I prefer cornbread stuffing.

I've never seen a 2" pork chop. I buy 1" pork chops for stuffing or
for whatever. Two inch pork chops are almost a roast.
The chops I buy to go with refried black beans are 1" Thk, however any
lesser thickness works well, even 1/2" shoulder chops work very well.