I have some lean porkchops, almost 3/4" thick, that I would like to sautee or panbroil. I have had difficulty keeping them from becoming tough b/c I am afraid of undercooking them -- trichinosis &c, you know. I would rather not wimp out and braise them but I am afraid that I must. They are too thin for me to get a useful reading with a thermometer. I am considering a quick sear on either side and then covered cooking for a few minutes more, maybe using a steel skillet that retains less heat than my cast-iron one... Anybody?