Use bone-in or boneless pork chops that are at least 1. 75 inches (4. 4 cm) to 2 inches (5. 1 cm) thick.
The skillet should be at least 12 inches (30 cm) across.
Bone-in pork chops may take about 5 more minutes to cook. If you prefer your pork chops well-cooked, bake them for 2 to 5 more minutes.
If you want to store the pork chops, place them in an airtight container and refrigerate them for 3 to 4 days.
1 1⁄2 teaspoons (3 g) garlic powder 1⁄2 to 1 teaspoon (2. 5 to 5. 5 g) salt 1⁄2 teaspoon (1 g) black pepper 1 pinch cayenne pepper 1 tablespoon (1. 5 g) dried parsley 1⁄2 teaspoon (1 g) dried Italian seasoning
Avoid turning or moving the chops while they’re searing.
If you’d like well-done pork chops, cook them for about 5 minutes longer. Check the centers to see if they’re as cooked as you like.
You can store the leftover chops in an airtight container in the refrigerator, but they’ll become soggy as they’re stored. Store them for up to 3 or 4 days.
You can use thick pork chops that are sold as double-cut chops. These usually have at least 2 rib bones attached to the chop.
Avoid brining the pork chops for more than 2 hours or the meat will become mushy.
Because these pork chops are large, you’ll need to cook them in batches so you can fit them in your skillet.
Put the leftovers in an airtight container. Refrigerate them for 3 to 4 days.
