Pork chops make sense as a Tuesday counter special: a familiar cut that can become dinner without a long list of ingredients. The quick-cooking ones reward a hot pan and a little attention more than a long stretch of heat. I want a browned outside and a center that still has some juice when the knife goes in. Thick chops suit an oven finish, thinner ones suit a short fry, and marbled blade chops are the ones to choose for a slow cooker. A thermometer takes most of the guesswork out of the quick methods. Put the gravy or sauce together while the meat rests, then get the chops to the table before anyone decides they need another few minutes in the pan.
Baked Ranch Pork Chops
Dried dill, parsley and chives give these chops the ranch flavor without a packet dictating how salty dinner becomes. Pat the meat dry so the oil and herbs spread evenly, then leave space between the chops on the pan. This is a dry seasoning coat. The surface should brown lightly rather than sit in a creamy sauce, and a thermometer is more useful than waiting for the pork to become firm all the way through. Rest the chops before cutting so the first slice doesn’t send their juices across the plate.
Baked Ranch Pork Chops
Ingredients
Method
- Heat the oven to 425°F and line a rimmed baking sheet with parchment. Pat chops dry on both sides.
- Mix parsley, chives, dill, garlic powder, onion powder, salt and pepper. Rub chops with oil, then coat evenly with the seasoning.
- Arrange chops on the sheet with space between them and bake for 15 minutes. Turn once and continue baking for 5 to 10 minutes.
- Check the thickest flesh beside the bone for at least 145°F, removing individual chops as they reach that temperature.
- Rest uncovered for at least 3 minutes before serving.
Parmesan-Crusted Baked Pork Chops
Toast the crumbs briefly before they meet the pork so the Parmesan coating can turn golden during a short bake, without making the thick boneless chops wait in the oven for pale bread to look finished. Press the crust on gently, check the meat itself for doneness and lift with a thin spatula after resting so the crisp layer stays attached instead of leaving it behind on the rack.
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Parmesan-Crusted Baked Pork Chops
Ingredients
Method
- Heat the oven to 425°F. Toss panko with 2 teaspoons oil in a skillet and toast over medium heat for 3 minutes until pale golden; cool slightly and mix with Parmesan and garlic powder. Brush a rack over a rimmed baking sheet with remaining oil.
- Pat chops dry and season with salt and pepper. Whisk egg and mustard in a shallow bowl, with flour in another dish and seasoned crumbs in a third.
- Coat chops lightly in flour, dip in egg and press into crumbs. Arrange on the rack and discard leftover coating ingredients that touched raw pork.
- Bake for 18 to 22 minutes until the crust is golden and the thickest meat reaches at least 145°F.
- Rest on the rack for at least 3 minutes, then lift with a thin spatula and serve.
Baked Honey Garlic Pork Chops
Give the pork a head start before brushing on the honey glaze so the garlic and sugar spend less time against the hot pan. The sauce is a small batch, thickened just enough to cling rather than run off the chops. Brush it in thin layers. A dark edge is fine, but a black patch of sugar won’t taste better under more sauce. Check the meat itself for doneness and stop baking when it reaches its temperature, even if the glaze looks less dramatic than a barbecue coating.
Baked Honey Garlic Pork Chops
Ingredients
Method
- Heat the oven to 400°F and lightly oil a shallow baking dish. Pat chops dry, season with salt and pepper and arrange in one layer.
- Bake for 12 minutes. Meanwhile, whisk honey, soy sauce, vinegar, garlic, water and cornstarch in a small saucepan and simmer for 1 to 2 minutes until lightly thickened.
- Brush half the glaze over the chops and bake for 5 minutes. Brush with remaining glaze and return to the oven.
- Bake for 3 to 8 minutes more until the thickest part of each chop reaches at least 145°F; remove ready chops individually so they do not overcook.
- Rest for at least 3 minutes and spoon a little hot sauce from the baking dish over the pork to serve.
Oven BBQ Pork Chops
A homemade tomato-molasses sauce turns sticky in the last part of the bake, after the bone-in chops have had time to heat through without a wet coating. Reserve a clean portion for the table before you start brushing. The sauce should sit in thin layers so the pork can still brown around its edges. Keep an eye on the meat’s temperature as well as the color. A chop that is already ready doesn’t need another ten minutes just to make its barbecue glaze look darker.
Oven BBQ Pork Chops
Ingredients
Method
- Heat the oven to 425°F. Pat chops dry, rub with oil, salt, paprika and pepper and arrange on a rack over a rimmed baking sheet. Bake for 12 minutes.
- Meanwhile, simmer ketchup, molasses, vinegar, mustard, Worcestershire, garlic powder and water in a small saucepan for 4 to 5 minutes. Reserve half in a clean serving bowl.
- Brush chops with a thin layer of the remaining cooking sauce and bake for 5 minutes. Brush once more and bake for 3 to 8 minutes until the thickest meat reaches at least 145°F.
- Discard cooking sauce and brush residue that contacted underdone pork. Rest the chops for at least 3 minutes.
- Serve with the reserved clean barbecue sauce spooned lightly over the meat.
Stuffed Baked Pork Chops
Cut a pocket through the side of each thick chop without opening the back or bottom, so the bread filling has a place to sit while the meat bakes. Keep the stuffing moist but loose. Packing it firmly makes the center slower to heat and can split the pocket as the bread expands. A quick skillet sear gives the pork color before the oven finishes it, and the stuffing needs its own temperature check because a browned outside doesn’t tell you what is happening in the middle.
Stuffed Baked Pork Chops
Ingredients
Method
- Heat the oven to 375°F. Melt butter in a skillet and cook onion and celery for 5 minutes until softened. Stir in broth, sage and 1/4 teaspoon salt, bring to a simmer and fold into the bread cubes.
- Cut a deep pocket into the side of each chop with a small knife, keeping the other edges intact. Spoon warm stuffing loosely into the pockets and secure the openings with wooden toothpicks; season the pork with remaining salt and pepper.
- Heat oil in a large oven-safe skillet and brown chops for 2 minutes per side, working in two batches if needed. Return all chops to the skillet in one layer or transfer to a baking dish.
- Bake for 20 to 30 minutes until the center of the stuffing reaches 165°F and the pork itself is at least 145°F. Check both locations in the thickest chop.
- Rest for at least 3 minutes, remove every toothpick and serve with any hot pan juices spooned beside the chops.
Breaded Fried Pork Chops
A fine breadcrumb coating needs a short rest on the meat before frying so it can cling through the first turn. Cook in batches at a steady oil temperature, letting each chop reach its thermometer target without racing the crumbs to dark brown. Rest the finished pork on a rack so the underside stays crisp while the last pair finishes, rather than trapping steam against a flat plate.
Breaded Fried Pork Chops
Ingredients
Method
- Pat chops dry and season with salt and pepper. Put flour in one shallow dish, whisk eggs and milk in another and mix breadcrumbs and paprika in a third.
- Coat chops lightly in flour, dip in egg and press into crumbs. Set on a rack for 5 minutes and discard leftover coating ingredients that touched raw pork.
- Heat oil in a large skillet to about 350°F over medium heat. Fry two chops at a time for 4 to 5 minutes per side, adjusting heat to keep the oil around 325 to 350°F.
- Check the thickest flesh beside the bone for at least 145°F. Transfer ready chops to a clean rack and repeat with the remaining pair.
- Rest each chop for at least 3 minutes after cooking and serve while the crumb coating is crisp.
Smothered Pork Chops with Onion Gravy
Give the onions time to turn soft and brown before building the gravy, because that is where most of its flavor comes from. The chops get a quick sear first and finish gently in the sauce. Keep the simmer quiet. Thin pork can go from tender to tight while the gravy is bubbling hard around it, so check the meat and turn off the heat once it is ready. The finished gravy should pour slowly from a spoon, with softened onion ribbons draped around the chops rather than a stiff flour layer on top.
Smothered Pork Chops with Onion Gravy
Ingredients
Method
- Pat chops dry and season with 1/2 teaspoon salt and pepper. Dust lightly with 2 tablespoons flour, shake off excess and discard any loose dredging flour that contacted raw pork.
- Heat oil in a large skillet and sear chops for 3 minutes per side until lightly browned; transfer to a plate before they finish cooking.
- Add butter and onions to the skillet and cook over medium heat for 12 to 15 minutes until softened and golden, stirring often. Stir in the remaining clean 2 tablespoons flour for 1 minute.
- Gradually add broth, Worcestershire, thyme and remaining salt, scraping the skillet. Simmer for 3 minutes, then return chops and their juices and cook gently for 5 to 8 minutes until the thickest pork reaches at least 145°F.
- Turn off the heat and rest the chops in the pan for at least 3 minutes. Spoon onion gravy over each serving.
Pan-Seared Pork Chops with Apples
Use apples that hold their shape in a hot skillet so the wedges brown at the edges instead of collapsing into sauce. The pork cooks first and rests while the fruit picks up flavor from the pan. A little cider and mustard make a small glaze with no need for extra sugar. Turn the apples gently and keep their pieces broad enough to lift alongside the chops. The sauce should catch in their browned edges while the center of each wedge stays tender rather than mushy.
Pan-Seared Pork Chops with Apples
Ingredients
Method
- Pat chops dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and sear chops for 4 to 6 minutes per side until browned and at least 145°F in the thickest flesh; transfer to a plate.
- Reduce heat to medium, add butter and apples and cook for 5 to 6 minutes, turning gently, until the wedges soften with browned edges.
- Whisk cider, mustard, vinegar and thyme and pour into the skillet. Simmer for 2 to 3 minutes until lightly reduced.
- Return chops and their juices to the skillet and warm over low heat for 1 minute without boiling hard.
- Serve after the pork has rested for at least 3 minutes total, with apple wedges and a small spoonful of cider sauce alongside.
Country-Fried Pork Chops
Pound the boneless chops evenly so the craggy flour crust and the meat finish at roughly the same time. Buttermilk helps the dredge cling, while a little cornstarch keeps it from becoming a heavy layer of paste. Save a measured amount of frying fat for the peppered milk gravy. The gravy should be loose enough to spoon across one edge of the chop, leaving some crust exposed instead of soaking the whole piece before it gets to the table.
Country-Fried Pork Chops
Ingredients
Method
- Pound chops between sheets of parchment to an even 1/4-inch thickness. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix dredging flour, cornstarch, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a dish; whisk egg and buttermilk in another.
- Coat chops in seasoned flour, dip in the egg mixture and press back into flour for a craggy coating. Rest on a rack for 5 minutes and discard leftover raw-pork coating ingredients.
- Heat oil in a large skillet to about 350°F. Fry two chops at a time for 2 to 3 minutes per side until golden and at least 145°F; transfer to a clean rack and rest each for at least 3 minutes.
- Pour off all but 2 tablespoons frying fat and remove loose dark crumbs. Stir clean gravy flour into the fat over medium-low heat for 1 minute, then whisk in milk gradually.
- Simmer gravy for 3 to 4 minutes until spoonable, season with remaining salt and pepper and spoon a modest amount over one side of each chop to serve.
Air Fryer Boneless Pork Chops
Use chops close to an inch thick so their centers stay juicy while the air fryer browns the outside. Very thin boneless chops can dry before you see much color. Rub on a little oil and a simple paprika-cumin seasoning, then leave space around each piece. Turn once and check early. The finished pork should have browned patches and a tender center, with a short rest doing more for the first bite than another few minutes of heat would.
Air Fryer Boneless Pork Chops
Ingredients
Method
- Preheat an 8-quart air fryer to 400°F for 3 minutes. Pat chops dry and rub with oil.
- Mix salt, paprika, cumin, garlic powder and pepper and coat both sides of each chop.
- Arrange chops in one layer with space between them. Air fry for 6 minutes, then turn.
- Cook for 5 to 9 minutes more until browned in patches and the thickest center reaches at least 145°F, checking individual chops as they finish.
- Rest for at least 3 minutes before serving.
Air Fryer Bone-In Pork Chops
Two bone-in chops fit comfortably in a modest basket, with mustard powder and black pepper making a simple dry coating that won’t burn like a sweet glaze. Check the thickest flesh beside the bone with a thermometer and rest the pork uncovered before serving, because browned edges alone don’t tell you whether the center is ready or how much extra heat it can tolerate.
Air Fryer Bone-In Pork Chops
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat chops dry, including the meat around the bone.
- Rub chops with oil, salt, mustard, garlic powder and pepper. Set them in the basket in one layer with a gap between them.
- Air fry for 7 minutes, then turn and cook for 6 to 10 minutes more.
- Check the thickest flesh beside the bone for at least 145°F, keeping the probe away from the bone itself.
- Rest for at least 3 minutes and serve one chop per person.
Air Fryer Breaded Pork Chops
A thin yogurt coating holds the cornflake crumbs without the separate flour-and-egg stations used for the fried version. Crush the flakes into small uneven crumbs and press them onto the chops rather than leaving large pieces that fall off in the basket. A little oil helps the coating color. Lift carefully when turning so the crust stays attached, then rest on a rack instead of a flat surface that traps steam underneath. The pork should be ready when the crumbs are golden, not cooked until the coating becomes deeply brown.
Air Fryer Breaded Pork Chops
Ingredients
Method
- Preheat an 8-quart air fryer to 390°F for 3 minutes. Mix yogurt and mustard in a shallow bowl, then mix crushed cornflakes, salt, onion powder, pepper and 2 teaspoons oil in another.
- Pat chops dry, coat thinly with yogurt mixture and press into crumbs. Discard leftover coating ingredients that touched raw pork.
- Brush the basket lightly with remaining oil and arrange chops in one layer with space between them. Air fry for 6 minutes.
- Turn gently with a thin spatula and cook for 5 to 8 minutes more until the crumbs are golden and the thickest meat reaches at least 145°F.
- Rest on a rack for at least 3 minutes before serving.
Air Fryer BBQ Pork Chops
A mustard-based barbecue sauce gives these boneless chops a different finish from the red oven version. Brush it on near the end so the sugar sets without burning, and keep the coating thin enough that you can still see browned meat at the edges. The air fryer does the cooking quickly. Check the center before the final brush and shorten that last stretch if the pork is already close to ready. More time won’t improve a glaze at the expense of a dry chop underneath it.
Air Fryer BBQ Pork Chops
Ingredients
Method
- Preheat an 8-quart air fryer to 390°F for 3 minutes. Pat chops dry and rub with oil, salt and pepper.
- Simmer mustard, ketchup, brown sugar, vinegar, water and garlic powder in a small saucepan for 3 minutes, stirring. Reserve half in a clean serving bowl.
- Arrange chops in the basket in one layer with space between them. Air fry for 7 minutes, turn and cook for 4 minutes.
- Brush with the cooking portion of sauce and air fry for 2 to 5 minutes more until the thickest meat reaches at least 145°F. Discard remaining cooking sauce and brush residue.
- Rest for at least 3 minutes and spoon the reserved clean mustard-barbecue sauce lightly over the chops to serve.
Grilled Pork Chops with Chimichurri
Chop the herbs finely enough that the sauce can spread across the pork, but stop before it becomes a smooth green puree. Let the vinegar and garlic sit together while the grill heats so the sauce has time to settle. The chops only need a simple seasoning before cooking. Spoon chimichurri over them after the rest, leaving some browned surface exposed and some sauce beside the meat. That keeps the herbs fresh and lets you taste the grill’s work instead of cooking the green sauce into the crust.
Grilled Pork Chops with Chimichurri
Ingredients
Method
- Mix parsley, garlic, oregano, vinegar, sauce oil, crushed red pepper and sauce salt in a bowl. Let stand while preparing the pork.
- Heat an outdoor grill to about 425°F with a cooler indirect area and clean the grate. Pat chops dry and rub with pork oil, pork salt and pepper.
- Grill over direct heat for 5 to 7 minutes per side until browned and the thickest meat reaches at least 145°F, moving to the cooler area if the surface darkens before the center is ready.
- Transfer to a platter and rest for at least 3 minutes. Stir the chimichurri once more.
- Spoon a measured share of the herb sauce over and beside each chop and serve.
Vietnamese-Style Grilled Lemongrass Pork Chops
Mince the tender lower part of the lemongrass very finely so the marinade clings to the pork without leaving woody strips on the plate. The thinner chops need only a short refrigerated rest to pick up the fish sauce, garlic and sugar, then a hot grill with a cooler section available. Let excess marinade drip off and move the pork away from direct heat if its edges darken faster than the center cooks, giving every finished chop its full rest before cutting.
Vietnamese-Style Grilled Lemongrass Pork Chops
Ingredients
Method
- Finely mince the tender lower 3 to 4 inches of lemongrass to make about 3 tablespoons. Mix with garlic, shallot, fish sauce, soy sauce, sugar, oil, lime juice and pepper.
- Coat chops with the marinade, cover and refrigerate for 30 minutes; the prep time includes this rest.
- Heat an outdoor grill to about 400°F with a cooler indirect area and clean the grate. Lift chops from the marinade, let excess drip off and discard the used marinade.
- Grill for 4 to 6 minutes per side until browned in patches and the thickest meat reaches at least 145°F, shifting to indirect heat if the edges darken too quickly.
- Rest for at least 3 minutes and serve with the cooked lemongrass seasoning clinging to the meat.
Grilled Pork Chops and Peaches
Firm ripe peaches can sit on the grill long enough to soften without losing their shape when you lift them. Cook them cut-side down while the chops finish, then slice them only after they leave the heat. A small balsamic-honey mixture coats the fruit rather than glazing the pork from the start. The contrast comes from juicy peaches and simply seasoned meat. If the fruit is already very soft before cooking, save it for something else and choose firmer peaches that can survive the grate.
Grilled Pork Chops and Peaches
Ingredients
Method
- Heat an outdoor grill to about 425°F with a cooler indirect area and clean the grate. Pat chops dry, rub with 2 teaspoons oil and season with salt and pepper.
- Brush peach cut surfaces with remaining oil. Whisk balsamic vinegar, honey and thyme in a small bowl.
- Grill pork for 5 to 7 minutes per side until browned and at least 145°F in the thickest center. While the pork cooks, grill peaches cut-side down for 3 to 4 minutes, then turn and warm for 1 to 2 minutes until just tender.
- Rest pork for at least 3 minutes. Cut grilled peach halves into broad wedges and toss gently with the balsamic mixture.
- Serve chops with the warm peaches and a small spoonful of their dressing alongside.
Crockpot Creole Pork Chops
Choose well-marbled blade chops from the shoulder end of the loin for this long cook, because very lean center-cut chops won’t improve after hours in tomato sauce. Brown them first and let the onion, pepper and celery pick up the pan’s flavor before everything goes into the crock. The finished meat should yield readily to a fork. Keep the sauce chunky rather than blending it, and reduce it separately if it looks watery so the tender chops don’t have to keep cooking while the liquid catches up.
Crockpot Creole Pork Chops
Ingredients
Method
- Pat chops dry and season with salt and pepper. Heat oil in a skillet and brown chops for 2 minutes per side in two batches; transfer to a 6-quart slow cooker.
- Cook onion, bell pepper and celery in the skillet for 5 minutes. Add garlic for 30 seconds, then stir in tomatoes, broth, Worcestershire, paprika, thyme, cayenne and bay leaf and scrape up browned bits.
- Pour the vegetable mixture over the chops. Cover and cook on low for 6 hours until fork-tender; the pork must be at least 145°F and these marbled blade chops will usually be around 190°F when their connective tissue softens.
- Lift chops carefully to a platter and remove the bay leaf. If the sauce is watery, transfer it to a saucepan and simmer for 5 to 10 minutes until lightly thickened.
- Let pork rest for at least 3 minutes after lifting, then spoon the hot tomato-pepper sauce around each chop and serve.
Crockpot Pork Chops and Sauerkraut
Sauerkraut needs enough liquid around it to stay moist, but it shouldn’t float in a pot of broth. Potatoes at the bottom catch the cooking juices while the marbled chops soften above them. Use the blade cut specified rather than a lean boneless loin chop. The fermented cabbage and a little mustard give the dish a tangy finish, with caraway spread through the pot instead of scattered on top. Lift the pork gently when it is ready, because long-cooked chops can separate at the bone if you grab them by one edge.
Crockpot Pork Chops and Sauerkraut
Ingredients
Method
- Pat chops dry and season with salt and pepper. Heat oil in a skillet and brown chops for 2 minutes per side in two batches.
- Put potatoes in the bottom of a 6-quart slow cooker. Toss sauerkraut and onion together over them, then arrange browned chops on top.
- Whisk beer, broth, mustard and caraway and pour around the pork. Cover and cook on low for 6 hours until the potatoes and chops are fork-tender; pork must reach at least 145°F, with marbled blade chops often near 190°F when tender.
- Lift chops carefully with two wide utensils and rest for at least 3 minutes. Stir the potatoes and sauerkraut gently through the cooking juices.
- Serve each chop with a share of potatoes, sauerkraut and a small spoonful of the hot liquid.
Brining pork chops in 30 minutes
A short brine can help ordinary loin chops stay seasoned and juicy, especially when the package contains pieces that are a little leaner than you wanted. Dissolve two tablespoons of fine table salt and one tablespoon sugar in four cups cold water in a bowl large enough for four chops. Submerge the meat, cover and refrigerate for thirty minutes. Keep the water cold from the beginning rather than adding pork to a warm mixture that still needs to cool. This is a brief brine, so don’t leave the chops in it all afternoon.
Lift the pork out, discard the used brine and pat the surfaces thoroughly dry. Skip rinsing, which adds water back to the surface and can spread raw-meat splashes around the sink. The brine has already supplied salt, so reduce the recipe’s added salt substantially; for four brined chops, start with no extra salt on the meat when a salty coating or sauce is also involved. Keep the other measured seasonings. Drying matters because a wet chop steams first and can lose valuable cooking time before it begins to brown.
Check the package before brining. Pork labeled as enhanced or injected with a salt solution already contains added seasoning and usually doesn’t need another soak. A short marinade with soy sauce or fish sauce also contributes salt, so don’t stack a brine underneath it automatically. Brining helps with seasoning and moisture retention, but it doesn’t make a thin loin chop suitable for six hours in a slow cooker or remove the need to stop a quick-cooked chop at its thermometer target.
145 degrees and why chops dry out
Whole pork chops need to reach at least 145°F in the thickest meat, followed by a rest of at least three minutes. Insert the thermometer from the side so its tip sits in the center of a boneless chop. With bone-in chops, check the thick flesh beside the bone without touching it. Take readings from more than one piece if their thicknesses vary. A brown crust and clear-looking juices are useful observations, but neither replaces the temperature check at the center.
Lean loin meat gets tighter and loses moisture as it cooks well past the point it needs. That is why another ten minutes in an oven can do more damage than a slightly uneven sear, and why thin chops are difficult to rescue with sauce. Remove each chop as it reaches the target rather than leaving the early finishers beside the thickest piece. Let the meat rest while you finish the gravy, warm a clean serving sauce or move the other food to the table. A short rest is part of the method, not idle time.
Stuffed chops and slow-cooked blade chops need extra attention. Stuffing inside a chop must reach 165°F, so check its center separately from the pork. Well-marbled blade chops contain more connective tissue and can benefit from a long moist cook to tenderness beyond the minimum safety temperature. That doesn’t mean a lean center-cut chop will behave the same way. Match the cut to the recipe, keep the cooking liquid around the long-cooked versions and judge their finish by tenderness as well as a safe temperature.
Questions people ask
Can I use boneless chops instead of bone-in?
Use the same thickness and start checking earlier, since a boneless chop may cook faster than the bone-in piece described. Keep the thermometer in the thickest center and stop at at least 145°F, followed by the three-minute rest. Slow-cooker recipes are different: use the marbled blade cut specified rather than substituting a lean boneless loin chop.
Why did the breading fall off my pork chops?
The meat may have been too wet, the first flour layer too thick or the coating disturbed before it set. Pat the chops dry, shake off excess flour and give the coated pieces the short rest written in the recipe. Turn with a thin spatula instead of tongs that pinch through the crust.
Can cooked pork chops be a little pink?
Color is not a reliable doneness test. Check that the thickest meat reaches at least 145°F and rests for at least three minutes, even if it still has a faint pink color. Stuffed chops also need a separate 165°F reading in the center of the filling.
How do I reheat leftover pork chops without drying them out?
Refrigerate cooked pork within two hours and use it within three to four days. Reheat gently with a little broth or sauce until it reaches 165°F, keeping lean meat covered so it doesn’t lose more moisture than necessary. Breaded chops lose some crispness this way; a brief dry-heat finish can help, but avoid leaving them in long enough to toughen.
Can I double an air-fryer pork chop recipe?
Cook in additional batches so the chops still fit in one layer with space around them. Each batch needs its full cooking time and individual temperature checks, so doubling the ingredients increases the total time. Keep finished chops warm while they complete their rest, and add serving sauce close to eating so a crisp coating holds up.
