I always check the meat next to the bone for doneness. This is why the thickness and temperature are important. That being said, bone in can occasionally be a little finicky in that the meat right next to the bone still looks pink.

However, the fat from the boneless variety won’t simmer into the glaze, which adds more flavor and tenderness overall. I find that 1-inch pork chops tend to require more work to get the bone area cooked, which may make the outside tough. Look for chops that have a layer of fat around the outside and near the bone as rendering the fat will provide the most tenderness and flavor. The pork chops must be BONE IN and ¾ inch thick for best flavor. But don’t fret! I’ve got a work around to solve that conundrum.

Super juicy pork chops mean the glaze is hard to cook down properly, which results in overcooked pork chops. The problem lies in how much juice has been injected into the pork chops before they ever hit the grocery store shelves. These pork chops are AMAZING when done right but can be super finicky. When cooked properly, the pork has a beef-like quality, earning it the nickname “poor man’s steak.” It’s rich in flavor, fork tender, and smells heave divine. By simmering the Worcestershire sauce down to a glaze, it brings out nuanced undertones such as molasses and tamarind. The secret? It’s actually more than just mom magic. Despite consisting of only two ingredients, pork chops and Worcestershire sauce, the amount of flavor is off the charts. Simple and savory, it’s a dish that’s perfectly refined. Her Crispy Baked Pork Chops and Shrimp Etouffee are meals that I’ve worked diligently to perfect in my own kitchen to share with my own family.Īnd then there’s my childhood favorite, Pan Seared Pork Chops! These are my mother’s secret weapon and, in my opinion, the cure all for any bad day. Some of my fondest childhood memories include my mother’s cooking. It’s no big surprise to me that I grew up with such a passion for cooking and baking.

Dredge pork chops meaning