Hello, Fellow Chowhounds:
I have a question regarding what time most of you use to cook bone-in pork chops in a skillet, either cast iron, or aluminum. The chops have been approximately 1 inch thick, perhaps closer to 3/4ths.
I recently tried cooking them (2 chops) for 7 minutes each side (14 total) on a "moderate heat" with a gas range, but this has resulted in a chop that is too tough. I used a recipe book that I trust, but decided to start the chops on high to brown them a tad (about 2 minutes out of the total 7 mins per side).
Should I skip the hotter browning phase, and just trust that they will brown on moderate heat for the total time?