This time we went to the piggy’s mouth, because we think cooking a pork chop can be challenging – it is easy, especially with a thin chop, to overcook it and dry it out. The National Pork Producers Council offers the following advice:

“To cook chops in a skillet, heat a small amount of oil (if the pork is lean) in a large heavy skillet over medium-high heat. Place the chop in the skillet; do not cover. Cook the chop uncovered, turn occasionally, until browned on both sides. Season as desired and serve immediately. This works well with 3/4-inch-thick chops. A 3/4-inch chop will take about 6 to 10 minutes total cooking time. Thinner cuts will take less time. The thicker the cut, the more moderate the heat, but thinner cuts can be done on higher heat for less time. A thicker cut will take longer (a 1-1/2-inch chop will take about 15 to 20 minutes).”

The council says a 3/4-inch chop can also be broiled or grilled for a total cooking time of 6 to 8 minutes.