That’s a good question. They are 1/2" inch thick.
Heh. I typed “1/2 inch think”. Can you do a Bad Name! in your own post?
I coat them in mustard and once they are browned throw in enough chicken and wild rice soup to cover the chops half way turn the heat down and cook until medium. The mustard and parts of the chop that stuck to the pan really help out the flavor of the soup and the chops come out very moist.
I sprinkle them with salt, pepper, garlic powder, and a dried herb mix my father-in-law makes for us called S&G - it’s parsley, sage, rosemary, & thyme. I put them in a baking dish, maybe drizzle on some olive oil, and put them in a 350 degree oven for about a half-hour.
But! If you’re looking for something really, really yummy, do this recipe from Cook’s Illustrated. OMG, it is so good! You have to give them your email address to get it for free, but then print it off quick-like because it will probably be made un-free relatively soon.
I second the Shake & Bake pork coating - but I add an almost equal amount of parmesan cheese to the bag of coating. It really helps keep them juicy. Plus, it only takes 15-20 minutes in the oven.
I also like to do what I refer to as “Greek” pork chops; season with oregano, garlic, salt & pepper (or the Greek seasoning mix from Penzey’s) and broil. Serve with rice pilaf - make avgolemeno sauce if you’re feeling adventurous.
Screw Recipezaar. I’m just going to start from the top of this thread and work my way down.
Favorite recipe:
Mix flour, salt, pepper, garlic powder and red pepper to taste in a brown paper bag. Rinse and dry the chops. Dredge em in the flour mix. Meanwhile, get that cast iron skillet with (no, not lard…) some olive or peanut oil and fry them.
My favorite side with pork chops is another pork chop.
When I can’t have that, some boiled cabbage or some collard greens works. It reminds me of simpler times…
I love braising!
Basically you fry the shop in a little oil/butter for a few min on each side using high heat, then turn the heat down low and add seasoned liquids. Let cook for another 15-20 min. I do a pan BBQ pork chop this way.
Boneless pork chops
salt/pepper/garlic powder as needed
smoke flavoring
you end up with a mock “smoked” pork chop.
apply BBQ sauce and broil for a few min if you want a more “flame broiled” effect.
Add rice or noodles at the end. And sliced mushrooms.
Brown the chops then make a pan sauce using some diced onion, rosemary, a little chicken broth, some apple jelly, cider vinegar and dried cranberries. Add the browned chops until it reduces to a bit of a glaze. Pour the cranberry onion mixture over the pork and you’re off.
Maybe a little more involved than you are looking for but it tastes really good and only involves slicing some onion if you have the stuff on hand.
You can put most all metal pans in the oven - even cheap ones if they’re not too thin. If they have a plastic handle, wrap the handle in foil. But that’s a big PITA, so I’d transfer to a baking dish. Do not put non-stick in the oven.
I just tried this a couple nights ago with beef sirloin steak (from Allrecipes.com), but it would be good with any meat: One cup of Italian dressing with 2 tablespoons of soy sauce, pepper, minced garlic. Stir together well and let the chops/steaks marinade for however long. It’s quite tasty. In fact I am having leftovers tonight as fajitas.
That settles it. I just need to get off my butt and get some cast iron.
Yes you do. Lodge makes some good, solid cast iron skillets that will last several lifetimes. A well-seasoned cast iron skillet is non-stick, too.
My one tip for pork chop success (particularly for thick chops) is to brine them. I like to use a solution of apple juice and salt for 4-6 hours, but there are a million brine recipes out there. Not only does brining increase the juiciness of pork chops, but it cuts down the cooking time a bit. Brined meat cooks faster due to increased liquid allowing more efficient heat penetration.
The only negative about cast iron is that you need a gas/flame stovetop, otherwise you’ve got to buy an adapter for heat coil stovetops. I love my cast iron.
That settles it. I’m moving to a new place.
Bwah? 
I have an electric stove and use cast iron with it! It works just fine! I’ve never heard of this.
Never tried it myself. I read that the coils heat unevenly and have direct contact with the pan, vs flame aiding in cast iron’s even heating properties. I have seen cast iron pans with coil marks burnt into them, but I don’t know if that was from regular use, improper seasoning, or leaving it on the coil too long.
Electric coils can cause hot spots in cast iron that can warp the pan. Better to use an adapter. They’re cheap.
I make a dry rub with garlic powder, black pepper, salt, a little brown sugar, and ground cloves. Turn on the broiler, coat the chops with rub, and when the broiler is at full heat, slide them in. When they have a good char, flip them. You’re done. Better would be to use the grill, but it’s a pain to get the coals going, so I just use the broiler in the stove 90% of the time. Make sure you get chops with lots of extra fat around the edges.