On Mon, 13 Nov 2017 20:04:42 -0700, U.S. Janet B. >
wrote:

>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.
>>
>>Jill
>
>I don't get a 2 inch chop, I get a healthy 1 inch chop. That's more
>than I can eat really.
>Janet US

1" is more normal.