![]() Then, follow these instructions for storing and reheating: How to Storeīefore storing, be sure the pork chops have cooled completely to room temperature. For the first 30, the chops were covered with foil and then uncovered for the last 10. It then took about 40 minutes to cook them. When checking, stick the thermometer into the thickest part of the chop.įor your reference, for this recipe, I used 2-inch thick boneless pork chops and seared them for 4 to 6 minutes per side. You’ll know the chops are cooked once their internal temperature reaches 145 degrees Fahrenheit. That said, the best way to test for doneness is to use a meat thermometer.
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