Recently I attempted once again to pan-saute bone-in pork chops.
I have a recipe which calls for 1" thick such chops.
I had a choice between selecting 1/3", or 1.5" chops.
I chose the 1.5" ones.
The recipe calls for sauteing on each side for 3 minutes, turning only once. I waited about 4 minutes before the turn, and cooked for another 2 mins before using a meat thermometer. To say it was nowhere near the safe zone for pork is an understatement.
I cooked them for what seemed like a half-hour.
Given the time and temp, does this sounds like appropriate cooking instructions for sauteing pork chops? With the chops being as thick as they were, should I have chosen another cooking method?
To answer what may be a follow-up question, I've never cooked chops well. Pork loin I can do OK, though.