Currently I have pan-fried pork chops on the menu, about an inch thick, rind on. They're very popular, as I treat them differently to what your average home cook does, i.e. a bit like a beef steak. I attempt to cook them so they're still somewhat pink next to the bone, which keeps a thick chop like this incredibly juicy. I sear them on both sides with garlic and thyme and stick them in the oven for 8 minutes.
Problem is: I find the temp testing by finger a bit hit-and-miss, as chops simply don't feel like beef steaks. The outside tends to be a lot harder, and the individual muscle strands feel very different to the touch.
Any pointers from my fellow chefs on how to test more reliably?
Thanks very much,