Originally Posted by Ozark Bob
I do them just like a steak. For extra thick chops I lower the heat to about 400 and use an instant read thermometer to make sure they get to 160. Bob
160 is too high for pork chops. Back in the old days, 160 was the right temp, fear of cooties. Today FDA says 145 is good. If you prefer dried out, over cooked pork, then 160 is it. If you want nice juicy pork then try 145. You won't regret.