JGDean
Sous Chef
They are about 3/4" thick.
...IMO the most common problem with pork chops is overcooking.
I hate to admit I'm not a fan of boneless chops, or really any chops but I'm cooking for others here. They like chops.
I think I've made the same mistake on my chicken breasts as I do on chops, I cook them until they 'look' good, but they get dry and over cooked. Now I often poach my chicken and measure the internal temperature to be sure it is done. Take it out and cool it immediately. I cut it up and add it to a casserole and it still stays nice and moist. It just isn't browned at all.
With chops, I want them to look a little browned on the outside. So first, tonight I'll brine them, then tomorrow, dry them well and get them to room temperature. Heat up the big double bottom pan with oil and butter, then quickly brown the outside of first side and measure the internal temp with a thermometer while browning the outside of the second side. Does that sound like a good plan?
I'll be serving them with sauerkraut and some leftovers (beans and spiced rice).
I need them to turn out 'delicious' because if they don't like them, then I'm stuck eating the chops and I'm not a fan of them.
...add a large can of Campbell's pork & beans and one can of water.