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May 24, 2004 02:38 PM

Boneless Center-Cut Pork Chops, Cooking Temp/Time

  • t

Hello All-

I've read many ideas for bonless center cut pork chops and have settled on a simply mustard crust/baked version. I've found several cooking temperature and times.. what is the consensus for 1/2 to 3/4 inch chops? 350 degrees for 20 minutes? 425 for 20 minutes? I've seen both.

Many thanks!

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  1. A 3/4 inch chop will overcook at 425 for 20 minutes. I brine them, and grill for about 5 minutes on each side...slice to check doneness.

    2 Replies
    1. re: Jim H.

      Thanks-- but given a small NYC apartment I'm restricted to oven baking. Any tips? 450 for 20 minus seemed much too long to me too.

      1. re: Tumnus

        I have distant "unfond" memories of small apartment cooking. May I recommend that you check out a grill pan, or a stovetop grill (with grill ridges). They work great.

    2. Especially for oven cooking (or pan roasting for that matter), invest in a digital probe thermometer. That way, you judge doneness by internal temperature -- far more precise than X minutes at Y degrees. For pork, DO NOT use the internal temp recommended by the thermometer. Mine shows temps for rare, medium rare, etc. for beef, but only one temp for chicken, one for turkey, one for pork -- and all are too high. Pork at 165 is well done. I'm fine at 140. I just set my own temp, then wait for the alarm. (Remember, temp goes up 5-10 degrees after removing from the oven).

      1 Reply
      1. re: sbp

        I second SBP. I wouldn't go above 140 for pork chops. Brining helps a lot too. I should tell you, though, that I've had bad experiences with those probe thermometers that have a a chassis with an LED that sits outside of the oven. Curiously, I've had the same problem with two separate brands (Polder, Pyrex). If you do use one, I would set the alarm to 130, and then test the meat with a separate, trustworthy thermometer. You can always cook it a little longer if need be, but once the meat gets over, like 145, there's no turning back.

      2. My rule of thumb is to cook pork just long enuf to ruin a steak. :-) And be sure to make a pan sauce.