Baked stuffed pork chops make for a hearty, satisfying dinner. Thick pork chops are stuffed with a savory filling, often made with breadcrumbs, herbs, and sometimes cheese or vegetables, then ...

Put pork chops in a pan, cover them, and bake for 15 minutes in a 500-degree oven. After 15 minutes, add the sauce into the pan and bake, uncovered, for another 15 minutes.

Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer.

Updated: 10:17 AM EST Jan 16, 2016 Stuffed Pork Chops Doug Breed of Red Fox Farm shows us how to make simple stuffed pork chops Updated: 10:17 AM EST Jan 16, 2016 ...

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

The U.S. Food & Drug Administration recommends heating pork until it reaches 145 degrees — use a meat thermometer to make sure your pork chops are safe to eat.

Once the oil shimmers, add the pork to the skillet and cook for 4 to 6 minutes until well browned (check internal temperature of thin chops; see note above). Turn the chops over and cook for 1 ...

Put pork chops in a pan, cover them, and bake for 15 minutes in a 500-degree oven. After 15 minutes, add the sauce into the pan and bake, uncovered, for another 15 minutes.

In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature ...

If your chops are closer to 1 inch thick, you may need to increase their cooking time in the glaze ingredients. And about that temperature: The 160-degree mark may stick in your mind.

Why two recipes? Because of that whole overcooking thing, you have to think about the best way to cook the meat evenly, and the best way is not necessarily the same for thick and thin cuts.