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Bone-In Pork Chops (1-Inch Thick, Butter-Basted) · skillet
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Bone-In Pork Chops (1-Inch Thick, Butter-Basted) · skillet
10:00
Pull at internal temp
140°F (pull) → 145°F (after 5-min carryover rest, USDA FSIS whole-pork minimum)
Doneness cue
Deep golden-brown crust on both faces; fat cap along the outer bone is rendered and slightly crisp; instant-read thermometer inserted midway into the deepest muscle away from bone reads 140°F.Total plan: 15:00Datasheet
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