Stove-Top Stuffed Pork Chops come out of the oven “cut with a fork” tender and so flavorful from the thyme and the stuffing.

Cooking great pork chops starts at the grocery store. They come in a variety of cuts and thicknesses, but the best choice for searing in a skillet is bone-in, thick cut chops.

(I prefer taking pork chops out of the pan at 135 degrees before resting, loosely tented with foil, for 5 minutes where the temperature should rise to 145 degrees, which is considered medium-rare.) ...

Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast in the oven until cooked through, about 10 minutes.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.