For thick cut pork chops where I would sear in a pan and then transfer to the oven, can I sear the chops in batches? My pan isn't big enough to sear them all at once, but I'm wondering if there would be any significant difference in the oven times for the chops that come off first and are cooling off for 5-6 minutes compared to the final batch of chops that go straight from pan to oven. Any recommendations on this?