All 68 dishes / Pork chop
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
Pork is safe at 63°C / 145°F. Cooking past that is a preference, not a requirement.
Rest it for a few minutes. 63°C / 145°F is done.
At this thickness and doneness a pan alone will scorch the crust long before the centre catches up. Sear both sides, then finish it in a 200°C / 400°F oven and use a thermometer.
| How thick is it? | Bone in or out? | How do you want it? | Time |
|---|---|---|---|
| Thin (1.5 cm) | Boneless | Medium — just a blush | 5:00 |
| Thin (1.5 cm) | Boneless | Cooked right through | 6:30 |
| Thin (1.5 cm) | Bone-in | Medium — just a blush | 6:00 |
| Thin (1.5 cm) | Bone-in | Cooked right through | 8:00 |
| Medium (2.5 cm) | Boneless | Medium — just a blush | 8:00 |
| Medium (2.5 cm) | Boneless | Cooked right through | 10:30 |
| Medium (2.5 cm) | Bone-in | Medium — just a blush | 9:30 |
| Medium (2.5 cm) | Bone-in | Cooked right through | 12:30 |
| Thick cut (4 cm) | Boneless | Medium — just a blush | 11:45 |
| Thick cut (4 cm) | Boneless | Cooked right through | 15:15 |
| Thick cut (4 cm) | Bone-in | Medium — just a blush | 14:00 |
| Thick cut (4 cm) | Bone-in | Cooked right through | 18:15 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.