How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
Baking – Pork chops: low and slow or high and fast
bakingpork
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Best Answer
Depends a lot on how thick they are. Thinner chops would work well with just a high-temp sear under the broiler. Whereas a thicker (for example, a double-cut chop) would be better with a two-temperature process.
I.e. Bake them until they reach the right temperature at 350 or 400, then finish under the broiler for color and flavor.
Same thing applies if you want to pan-sear first, then bake until they get to your desired internal temp.
A really-long and slow cook (AKA 225 for 4 hours) won't work well with a loin-cut, as it doesn't have enough connective tissue to breakdown.