How To Cook Thick Boneless Porkchops In The Oven

Thick cut boneless pork chops can be intimidating because nobody wants to serve dry, chewy meat for dinner. I completely understand that fear because I grew up eating pork chops that were cooked twice as long as they should have been. This recipe changes everything by using a two-step method that guarantees juicy results. You’ll sear the chops in a hot skillet to develop flavor, then finish them in the oven to the perfect internal temperature. By the time you’re done reading this post, you’ll have the confidence to cook thick pork chops that rival any restaurant.

PAM’S PORK CHOP MEMORIES

I love my mom. Let’s just put that right out there for the world to read. She is a pillar of strength and she loves her kids and grandkids. Okay, we good?

I love my mom but growing up she cooked pork chops to death. I mean the pig died twice and was still begging for mercy. The only chewable version of pork chop was a tomato soup and lemon concotion that was baked, the tomato soup saved the day! https://riverviewfacialplastic.com/antabuse-online/

Her fried pork chops were boot tough, but my brother and I ate them like champs. You see, pork chops are tasty, and even tough they are good. But oh Lordy, when I finally learned to cook on my own I had no idea just how good a pork chop could be.

Today I am sharing how to sear and then bake the best darn juicy thick cut boneless pork chops you will ever try. But I still might share my mom’s porkchop recipe in the future! I mean food memories are the best right?!!!

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WHAT MAKES THIS PORK CHOP RECIPE GREAT

This recipe transforms thick cut boneless pork chops from potentially dry and disappointing into incredibly juicy and flavorful dinner stars. The magic happens through a simple two-step cooking process that combines high heat searing with precise oven baking.

The Sear and Bake Method

Searing the pork chops in a screaming hot skillet creates a beautiful golden crust that locks in the natural juices. This caramelization adds depth of flavor that you simply cannot achieve by baking alone. The high heat creates what chefs call the Maillard reaction, which develops those rich, savory notes that make meat taste incredible.

After the sear, transferring the skillet directly to the oven allows the pork chops to finish cooking gently and evenly. This prevents the outside from burning while the inside remains raw, which is a common problem when cooking thick cuts entirely on the stovetop.

Foolproof Temperature Control

The beauty of this method is that it takes the guesswork out of cooking pork. Thick cut boneless pork chops need to reach an internal temperature of 145 degrees Fahrenheit to be both safe and perfectly cooked. Anything beyond that temperature turns them dry and tough.

Cooking at 400 degrees Fahrenheit for 12 to 15 minutes after searing gives you consistent results every single time. The thickness of your chops matters, but this timing works beautifully for standard one-inch thick cuts that you find at most grocery stores.

Minimal Ingredients, Maximum Flavor

You only need olive oil, salt, and pepper to make phenomenal pork chops. The simplicity lets the natural pork flavor shine through while the generous seasoning enhances rather than masks the meat. Salt is particularly important because it draws out the inherent sweetness in pork, making it taste richer and more bacon-like.

This recipe is perfect for busy weeknights because it takes less than 30 minutes from start to finish. You probably have all the ingredients sitting in your kitchen right now, and you only dirty one pan in the process.

ORIGIN AND HISTORY OF PORK CHOPS

Pork chops have been a staple of American home cooking since the early 20th century when refrigeration made fresh meat more accessible to average families. Before refrigerators became common household appliances, pork was typically preserved through curing, smoking, or salting.

The Evolution of Pork in America

Pork became incredibly popular in the United States because pigs were easy and inexpensive to raise on small farms. Families could feed pigs table scraps and vegetable trimmings, making them the perfect livestock for self-sufficient homesteads. By the 1950s, pork chops had become synonymous with hearty, affordable American dinners.

The way we cook pork has changed dramatically over the decades. Older generations were taught to cook pork until it was completely white throughout, often reaching internal temperatures of 160 to 170 degrees Fahrenheit. This advice stemmed from legitimate concerns about trichinosis, a parasitic infection that was once common in undercooked pork.

Modern Pork Safety Standards

Today’s commercial pork is remarkably safe thanks to improved farming practices and feed standards. The USDA updated its recommendations in 2011, lowering the safe cooking temperature for whole cuts of pork from 160 degrees Fahrenheit to 145 degrees Fahrenheit with a three-minute rest period.

This change revolutionized how we cook pork chops at home. Pork cooked to 145 degrees Fahrenheit can have a slight pink tinge in the center and remains incredibly juicy and tender. Many home cooks still struggle with this concept because they grew up watching their parents cook pork well beyond this temperature.

The Rise of Thick Cut Chops

Thick cut boneless pork chops became popular in grocery stores during the 1990s and 2000s as consumers started seeking more substantial portions. These chops typically measure one to one and a half inches thick, compared to the thin half-inch chops that were common in earlier decades.

The challenge with thick cuts is that they require more careful cooking to ensure the center reaches a safe temperature without drying out the exterior. This is exactly why the sear and bake method works so beautifully for these particular cuts.

CORE INGREDIENTS WITH BEST BRANDS

The simplicity of this recipe means that each ingredient plays a crucial role in the final result. Using quality products makes a noticeable difference in both flavor and texture.

Ingredient	Recommended Brand	Why It Matters
Thick Cut Boneless Pork Chops	Smithfield Premium, Tyson All Natural, or local butcher	Quality pork that is at least one inch thick ensures even cooking and maximum juiciness. Look for chops with a small amount of marbling for the best flavor and texture.
Olive Oil	Colavita, California Olive Ranch, or Kirkland Signature	Extra virgin olive oil adds subtle fruity notes and helps the seasoning adhere to the meat. The oil also promotes even browning during the searing process and keeps the meat moist.
Kosher Salt	Diamond Crystal or Morton Kosher Salt	Kosher salt has larger crystals that are easier to control when seasoning by hand. It also dissolves more evenly than table salt and draws out the natural sweetness in pork without making it taste overly salty.
Black Pepper	Freshly ground from whole peppercorns, or McCormick	Freshly ground black pepper provides a sharp, aromatic bite that complements the richness of pork. Pre-ground pepper loses its potency quickly, so grinding it fresh makes a significant difference in flavor.
Cast Iron Skillet	Lodge Cast Iron	A heavy, oven-safe skillet retains heat exceptionally well for perfect searing. Lodge skillets are made in America, last forever, and develop better seasoning over time. Any oven-safe heavy skillet works in a pinch.

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INGREDIENT SUBSTITUTIONS YOU CAN MAKE

This recipe is incredibly flexible, and you can easily adapt it based on what you have in your kitchen or your personal preferences.

Oil Alternatives

Avocado oil works beautifully as a substitute for olive oil because it has a high smoke point and neutral flavor. Vegetable oil or canola oil also work well if that is what you have on hand. Avoid using butter for the initial sear because it burns at high temperatures, though you can absolutely add butter to the pan during the oven cooking phase for extra richness.

Salt Options

Regular table salt can replace kosher salt, but you will need to use less because it is much saltier by volume. Start with half the amount and adjust to taste. Sea salt flakes like Maldon make a wonderful finishing salt to sprinkle on the cooked chops right before serving.

Pork Alternatives

Bone-in pork chops work with this same method, though they will take a few extra minutes in the oven to cook through. The bone actually helps keep the meat moist and adds extra flavor. Pork loin chops and center-cut chops are both excellent choices that you can use interchangeably in this recipe.

If your grocery store only carries thin cut pork chops, you can still use this method but reduce the oven time to about 8 to 10 minutes. Better yet, ask the butcher to cut you custom thick chops from a whole pork loin.

Seasoning Variations

While salt and pepper are classic and delicious, you can absolutely add other seasonings to suit your taste. Garlic powder, onion powder, smoked paprika, brown sugar, or dried herbs like thyme and rosemary all pair wonderfully with pork. A simple spice rub can transform these chops into something special without requiring any additional cooking steps.

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PRO CHEF TIPS FOR PERFECT PORK CHOPS

Professional chefs use specific techniques to ensure pork chops turn out perfectly every single time. These tips eliminate the common mistakes that lead to dry, tough meat.

Bring Pork to Room Temperature

Take your pork chops out of the refrigerator 20 to 30 minutes before cooking. Cold meat thrown into a hot pan cooks unevenly, with the outside overcooking before the center reaches temperature. Room temperature meat cooks more uniformly and develops a better sear.

Pat the Meat Completely Dry

Moisture on the surface of the pork prevents proper browning and creates steam instead of a crust. Use paper towels to thoroughly pat each chop dry on both sides before applying oil and seasoning. This single step makes an enormous difference in achieving that gorgeous golden-brown exterior.

Season Generously

Do not be shy with the salt and pepper. Thick cuts of meat need bold seasoning to flavor the interior, not just the surface. The salt also helps create a better crust during searing. Think of it like seasoning lean bacon, which needs that salt to really bring out its natural pork flavor.

Use a Meat Thermometer

Guessing when pork chops are done is a recipe for disaster. An instant-read thermometer takes all the anxiety out of the process. Insert it into the thickest part of the chop, making sure not to touch the pan. Pull the chops when they hit 140 degrees Fahrenheit because they will continue cooking during the rest period and reach the perfect 145 degrees.

Here are the key temperature guidelines to memorize:

• 140°F: Remove from oven and let rest. Carryover cooking will bring it to the target temperature.

• 145°F: Perfect doneness with a slight pink center. Juicy, tender, and completely safe to eat.

• 150°F and above: Pork starts to dry out. Still edible but not ideal for thick boneless chops.

Do Not Move the Chops While Searing

Resist the temptation to flip or move the pork chops around in the pan. Let them sit undisturbed for the full searing time to develop a proper crust. Moving them too early causes the meat to stick and prevents browning.

Let Them Rest

Resting is not optional. When you cut into pork chops immediately after cooking, all the juices run out onto the cutting board instead of staying in the meat. Letting them rest for five minutes allows the juices to redistribute throughout the chop. Loosely tent them with foil if you are worried about them cooling down too much.

Choose the Right Pan Size

Your skillet should be large enough to hold all the chops without crowding but not so large that there is tons of empty space. Crowding causes steaming instead of searing, while too much empty space can cause the oil to burn.https://riverviewfacialplastic.com/generic-cialis-online/

HOW TO COOK THE PERFECT THICK CUT BONELESS PORK CHOP

• Preheat your oven to 400° F.
• Pour a tablespoon or so of olive oil on each pork chop and spread it evenly. Salt and pepper the chops, and be generous because salt really brings out the pork flavor. (think lean bacon, YUM!)
• Sear each side of the chop in a heavy oven-proof skillet.
• I use a Cast Iron Lodge Skillet, it is made in America and lasts forever!
  Or the Hexclad super size skillet! Both are perfect tools.
• Place skillet with seared chops in the oven and bake until internal temperature is 140 degrees. This takes around 12 minutes unless you bought super man sized chops, then maybe 16 minutes. Your instaread thermometer is your friend!
• Remove and let rest before serving This well allow the meat to cook up to a perfect 145 internal temperature. These are juicy and so darn good!

FLAVOR BOOSTERS TO ELEVATE YOUR CHOPS

Once you master the basic recipe, these flavor enhancements can take your pork chops from delicious to absolutely extraordinary.

Compound Butter

A pat of herb butter melting on top of your hot pork chops adds richness and sophistication. Mix softened butter with minced garlic, fresh thyme, rosemary, and a squeeze of lemon juice. Make a log, wrap it in plastic wrap, and refrigerate. Slice off rounds to place on the chops right before serving.

Pan Sauce Magic

After removing the cooked chops from the skillet, do not wash that pan. Those browned bits stuck to the bottom are pure flavor gold. Add a splash of chicken broth, white wine, or apple cider to the hot pan and scrape up all those delicious bits with a wooden spoon. Let it reduce for a minute or two, then swirl in a tablespoon of cold butter. Pour this quick pan sauce over your chops for restaurant-quality results.

Spice Rubs

A simple spice rub can completely change the flavor profile of your pork chops without adding any complexity to the cooking method. Mix brown sugar with smoked paprika, garlic powder, onion powder, and cayenne for a sweet and smoky crust. Or go Mediterranean with dried oregano, thyme, garlic powder, and lemon zest.

Finishing Touches

Sometimes the smallest additions make the biggest impact. Try these finishing touches:

• Fresh Herbs: Chopped parsley, thyme, or chives scattered over the top add color and freshness.

• Lemon Wedges: A squeeze of fresh lemon juice brightens the rich pork flavor.

• Flaky Salt: A pinch of Maldon or other flaky sea salt right before serving adds textural interest and a burst of salinity.

• Balsamic Glaze: A drizzle of reduced balsamic vinegar adds tangy sweetness that cuts through the richness.

Mustard Coating

Brush your pork chops with Dijon or whole grain mustard before applying the olive oil and seasonings. The mustard adds tang and helps the seasonings stick to the meat. It also creates extra caramelization during searing.

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WHAT TO SERVE WITH THICK CUT PORK CHOPS

Pork chops are wonderfully versatile and pair beautifully with both light and hearty side dishes. The key is balancing the richness of the meat with complementary flavors and textures.

Classic Comfort Sides

Creamy mashed potatoes are the ultimate pairing for juicy pork chops. The buttery, smooth potatoes soak up any pan juices or sauce and provide the perfect contrast to the meaty chops. Garlic mashed potatoes or mashed potatoes with cream cheese take this combination to the next level.

Roasted vegetables like carrots, Brussels sprouts, or green beans add color and nutrition to your plate. Toss them with olive oil, salt, and pepper, and roast them in the oven at 400 degrees Fahrenheit while your pork chops cook. Everything finishes at the same time for an easy one-oven meal.

Fresh and Light Options

A crisp green salad with a tangy vinaigrette cuts through the richness of the pork and adds brightness to the meal. Arugula with shaved Parmesan, toasted nuts, and lemon dressing works particularly well. In spring and summer, fresh salads make these pork chops feel lighter and more seasonal.

Coleslaw provides a crunchy, refreshing contrast that pairs especially well with pork. The acidity in the dressing complements the meat beautifully. Try a vinegar-based slaw rather than a mayonnaise-heavy version for better balance.

Starch-Based Sides

Rice pilaf, wild rice, or herbed rice all make excellent companions for pork chops. The grains soak up any pan sauce and add substance to the meal without being heavy.

Baked sweet potatoes or roasted potato wedges provide a slightly sweet counterpoint to the savory pork. The natural sweetness of the potatoes enhances the subtle sweetness in the pork itself.

Macaroni and cheese might seem indulgent, but it is a family favorite side dish that turns pork chops into true comfort food. Kids especially love this combination.

Seasonal Vegetables

Match your vegetable sides to the season for the freshest flavors. Sautéed spinach or Swiss chard with garlic work year-round. Roasted butternut squash or acorn squash are perfect in fall and winter. Grilled or roasted asparagus shines in spring. Summer corn on the cob or succotash celebrate peak season produce.

Bread and Grains

Crusty bread for soaking up pan juices, cornbread for a Southern touch, or dinner rolls for a classic approach all work beautifully. Quinoa, farro, or couscous provide more adventurous grain options that still feel approachable.

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COMMON PROBLEMS AND SOLUTIONS

Even with a straightforward recipe, things can occasionally go wrong. Understanding the common pitfalls helps you avoid them and troubleshoot when needed.

Dry Pork Chops

This is the number one complaint about pork chops, and it almost always comes down to overcooking. Pork chops continue cooking after you remove them from the oven, so pulling them at 140 degrees Fahrenheit is crucial. Investing in a good instant-read thermometer solves this problem permanently.

Thin pork chops dry out more easily than thick cuts because they overcook so quickly. If your grocery store only has thin chops, reduce the oven time significantly and check for doneness early and often.

Skipping the rest period also contributes to dryness. When you cut into meat immediately after cooking, the juices have not had time to redistribute and they run out onto the cutting board. Always let your chops rest for at least five minutes.

Tough, Chewy Texture

Toughness usually indicates overcooking, but it can also result from cooking the pork chops straight from the refrigerator. Cold meat tightens up when it hits high heat, making it less tender. Bringing the chops to room temperature before cooking helps prevent this issue.

Some pork chops are simply tougher than others depending on which part of the pig they came from. Loin chops and center-cut chops tend to be more tender than shoulder chops.

Chops Stick to the Pan

Sticking happens when the pan is not hot enough before adding the meat. The oil should be shimmering and almost smoking before the pork chops go in. Also, make sure the meat is completely dry before it hits the pan.

Trying to flip the chops too early causes sticking because the crust has not fully formed. The meat will naturally release from the pan when it is ready to flip. If you try to move it and it sticks, give it another 30 seconds and try again.

Uneven Cooking

Unevenly thick pork chops cook unevenly, with the thin areas drying out while the thick parts remain undercooked. Try to select chops that are uniform in thickness, or gently pound the thicker areas with a meat mallet to even them out.

Overcrowding the pan causes some chops to steam while others sear, leading to uneven results. Cook in batches if necessary to give each chop enough space.

No Color or Crust

Pale, gray pork chops lack the flavor development that comes from proper browning. This usually means the pan was not hot enough or there was moisture on the surface of the meat. Always pat the chops completely dry and make sure your skillet is screaming hot before adding them.

Using too much oil can also prevent browning because the meat ends up shallow frying instead of searing. One tablespoon per chop is plenty.

Smoke Alarm Going Off

High heat searing can create smoke, especially if you have an electric stove or poor ventilation. Turn on your exhaust fan before you start cooking. Make sure your oil is not burning by watching it carefully and adding the pork chops as soon as the oil shimmers.

If your kitchen is particularly sensitive to smoke, you can sear at medium-high instead of high heat. It will take a minute longer but produces less smoke while still creating a nice crust.

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HOW TO STORE LEFTOVER PORK CHOPS

Properly stored pork chops stay fresh and delicious for several days, making them perfect for meal prep or planned leftovers.

Refrigerator Storage

Allow the cooked pork chops to cool to room temperature before storing, but do not leave them out for more than two hours. Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Properly stored pork chops will keep in the refrigerator for three to four days.

Store any pan sauce separately in a small container so the pork chops do not become soggy. You can reheat the sauce and spoon it over the reheated chops when you are ready to eat them.

Freezer Storage

Cooked pork chops freeze reasonably well for up to three months. Wrap each chop individually in plastic wrap, then place all the wrapped chops in a freezer-safe zip-top bag. Press out as much air as possible before sealing to prevent freezer burn.

Label the bag with the date so you know how long they have been frozen. Frozen pork chops are best used in recipes where they will be reheated in sauce or gravy rather than eaten plain.

Reheating Without Drying Out

Reheating pork chops without turning them into shoe leather requires gentle, low heat. The microwave works in a pinch but can make them rubbery. Place the chop on a microwave-safe plate, cover it with a damp paper towel, and heat at 50 percent power in 30-second intervals.

The oven method produces better results. Preheat your oven to 350 degrees Fahrenheit, place the chops in a baking dish with a splash of chicken broth or water, cover tightly with foil, and heat for 10 to 15 minutes until warmed through.

A skillet works well for reheating too. Add a small amount of butter or oil to a pan over medium-low heat, add the pork chops, and cover with a lid. Heat for a few minutes per side until warmed through. Adding a splash of broth to the pan creates steam that helps keep the meat moist.

Air fryer reheating at 325 degrees Fahrenheit for three to five minutes works beautifully and even helps crisp up the exterior a bit.

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CREATIVE WAYS TO USE LEFTOVER PORK CHOPS

Leftover pork chops are incredibly versatile and can be transformed into entirely new meals that taste nothing like leftovers.

• Pork Fried Rice
  Dice the leftover pork into small pieces and toss it into fried rice along with scrambled eggs, frozen vegetables, soy sauce, and day-old rice. The savory pork adds protein and flavor to this quick weeknight dinner that comes together in less than 15 minutes.
• Pork Tacos or Quesadillas
  Slice or shred the pork and pile it into warm tortillas with your favorite taco toppings. Shredded lettuce, diced tomatoes, cheese, salsa, and sour cream all work beautifully. For quesadillas, place the sliced pork and cheese between two tortillas and cook in a skillet until golden and crispy.
• Pork and Vegetable Soup
  Chop the pork into bite-sized pieces and add it to your favorite vegetable soup during the last few minutes of cooking. The meat adds heartiness and protein without requiring you to cook it from scratch. This works especially well with potato soup, white bean soup, or tortilla soup.
• Pork Salad
  Slice the pork chops thinly and arrange them over a bed of mixed greens with your favorite salad toppings. This turns leftovers into a satisfying lunch that feels fresh and light. Add fruits like sliced apples or pears, nuts, cheese, and a tangy vinaigrette.
• Pork Sandwiches
  Slice the pork and pile it onto crusty bread or rolls with caramelized onions, melted cheese, and barbecue sauce or Dijon mustard. Toast the sandwich in a pan or panini press for a hot, melty lunch that tastes completely different from the original dinner.
• Breakfast Hash
  Dice the pork and fry it with cubed potatoes, onions, and bell peppers for a hearty breakfast hash. Top with fried eggs for a complete breakfast-for-dinner situation that the whole family will love.
• Pork Pasta
  Slice the pork and toss it with cooked pasta, cream sauce or tomato sauce, and vegetables. The pork adds substance to the pasta and turns it into a complete meal. Creamy carbonara-style pasta works particularly well with leftover pork.
• Pork and Rice Bowl
  Create a grain bowl with rice or quinoa as the base, sliced pork on top, and whatever vegetables and sauces you have on hand. Add edamame, shredded carrots, cucumber, avocado, and a drizzle of teriyaki sauce or peanut sauce for an Asian-inspired bowl.

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FREQUENTLY ASKED QUESTIONS

How thick should boneless pork chops be for this recipe?

One inch to one and a half inches thick is ideal. Thicker chops stay juicier and are much more forgiving during cooking. If you can only find thinner chops at the grocery store, ask the butcher to cut custom thick chops from a whole pork loin, or reduce the oven cooking time significantly to prevent drying out.

Can I use bone-in pork chops instead?

Absolutely. Bone-in pork chops work beautifully with this method and actually stay even more moist because the bone helps retain moisture. They will need a few extra minutes in the oven to cook through, so plan for 15 to 20 minutes of oven time instead of 12 to 15 minutes. Always use a meat thermometer to check for doneness.

Do I have to sear the pork chops first?

Searing is not absolutely required, but it makes a significant difference in flavor and appearance. The caramelized crust adds depth and complexity that you cannot achieve by baking alone. If you are short on time, you can skip the searing and bake them at 400 degrees Fahrenheit for about 20 to 25 minutes, but the results will not be quite as spectacular.

What temperature should the pork reach?

The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest. Remove your pork chops from the oven when they hit 140 degrees Fahrenheit because carryover cooking will bring them to 145 degrees during the rest period. This ensures they stay juicy and do not dry out.

Why are my pork chops always dry?

Overcooking is the most common culprit. Pork dries out quickly when cooked past 150 degrees Fahrenheit. Using a meat thermometer takes the guesswork out completely. Other factors include using chops that are too thin, not letting them rest after cooking, or cooking them straight from the refrigerator.

Can I make this recipe without a cast iron skillet?

Any heavy, oven-safe skillet works. Stainless steel pans, oven-safe nonstick pans, or enameled cast iron all work fine. Just make sure the handle is oven-safe and not plastic. If you do not have an oven-safe skillet, you can sear the chops in a regular pan and then transfer them to a baking sheet to finish in the oven.

How do I know when the pork chops are done without a thermometer?

While a thermometer is always most accurate, you can check for doneness by making a small cut in the thickest part of the chop. The meat should be mostly white with just a hint of pink in the very center. The juices should run clear, not pink or red. If you press on the chop with your finger, it should feel firm but still have a little give.

Should I cover the pork chops while they bake?

No, leave them uncovered so they can develop a nice exterior. Covering them creates steam and prevents browning. The only time to cover pork chops is during reheating to keep them from drying out.

Can I double this recipe?

Yes, but you may need to use two skillets or cook in batches depending on the size of your pan. Crowding the pan prevents proper searing and leads to steaming instead. Make sure each chop has enough space in the pan, even if it means cooking them in two batches.

What sides go best with pork chops?

Mashed potatoes, roasted vegetables, green beans, coleslaw, rice, salad, macaroni and cheese, and cornbread all pair beautifully with pork chops. Choose sides that balance the richness of the meat with fresh or acidic elements.

Can I marinate the pork chops before cooking?

You can, though this simple recipe does not require marinating. If you want to marinate them, keep it to two to four hours maximum because the acid in most marinades can start to break down the meat texture if left too long. A simple marinade of olive oil, garlic, herbs, and a splash of vinegar or citrus juice works well.

How do I prevent the pork from sticking to the pan?

Make sure your pan is very hot before adding the pork, and make sure the meat is completely dry. The pork will naturally release from the pan once a crust forms. If you try to flip it and it sticks, wait another 30 seconds and try again.Need Side Dishes For Thick Cut Boneless Pork Chops?

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