@SunshineRivera the method you used in your first post is fine, I do this all the time because loin chops are pretty dry even if you brine them and don't overcook them. I sear the pork chops on both sides and remove from the pan. Then I make a sauce in the pan and add the chops back in to cook. Cook to 150 internal. I love chops this way, seared and smothered.
1/11/17 at 3:45am