I need a more experienced cook than I to give me some guidance! I'm doing pork chops for supper tonight, but the recipe I used for the marinade directs the chops to be grilled and I don't have an indoor grill. So I tried to do a little research about doing pork chops in the oven (pork-wise, I've only ever done pork strip stir fry or whole big roasts in the slow cooker, so I'm a newbie with chops), and got some contradictory unhelpful advice. BUT what I think I'm going to do is: Sear them on the stovetop for 3-4 minutes per side, then wrap in foil and bake at 350F for another 15 mins or so. Does this sound like too much time? They're boneless chops, about 3/4 inch thick. My issue is I'm going to be making a risotto at the same time, trying to aim for having the pork and risotto done at the same time, to serve together. Which means I'd have to start the risotto first since it takes longer, but it needs to babysat (especially as I've never done it before!) so I don't want to have to fiddle with the meat too much.

Would it be a better idea to start the risotto even earlier and just keep it warm while I tend to the pork?

Hey GG

I'd try to get them finished together, risotto doesn't stand well in my experience.
The pork chops sound awesome, I'm hungry now....

The pork in foil is perfect. It will keep it moist.

As strudi says, ristto needs to be served immediately. It would be a better idea for the pork to be done first. If you keep it wrapped in the foil, and cover with a towel to keep warm, it will do just fine waiting 10 or 15 minutes.

Okay that sounds perfect.. get the meat in the oven, then start the risotto, let meat sit while finishing risotto. Simple enough.

Cross your fingers for me that this turns out well! lol don't know why I chose *two* things that I've never made before, but I think I can do it

I think I would try to start the risotto first. Give yourself enough time so that the risotto will be ready at about the same time as the chops.

You only need to brown the chops about 2 minutes on each side. You just want to give them a nice color without too much cooking before you pop them in the oven.

I've never wrapped pork chops in foil when I bake them, unless I am cooking them with a sauce. Is there a reason you are doing that? I'd be afraid that wrapping them might cause them to steam. They don't really need to be wrapped, you can just put them into the oven in a tray.

Fifteen minutes in the oven sounds about right. They aren't very thick chops. Pork no longer has to be well done. I would try to serve them within a few minutes of taking them out of the oven. Meat continues to cook after you take it out of the oven. Particularly if the chops are wrapped in foil, if you leave them stand too long, they may continue to cook and may become somewhat dried out. The trick to cooking pork chops is not to dry them out.

I'm sure your dinner will turn out just fine. But, I'll cross my fingers for you anyway.

We ate about a half hour ago, it all turned out pretty okay

The wrapping in foil thing I read on a few different websites, it's supposed to keep the meat moist. When my dad came home, I asked him about time and he told me probably about 30-35 minutes would be good. That sounded like WAY too much time to me (boneless/skinless chicken breast cooks in what, 25 mins tops at 350? I thought pork would be similar, and less time if seared first). Anyway, I ended up doing it on the stovetop for 2 mins/side (they didn't get very brown though), wrapping each chop in foil with a dab of oil, and baked at 350 for 20 mins., then turned the oven off and let them sit in the hot oven for another 5 mins or so while I finished the risotto, then they sat on top of the stove for maybe 2 mins, while I was taking out plates and serving. The meat ended up being a *litte* dry when we cut into it, but not unpleasantly so, was still perfectly edible. But if I were to use this method again, I'd cut the baking time a little. Or just broil! But I didn't want them to be done that fast.

That's great!

I'm glad it all worked out

I nearly always put chops in foil , especially if they are marinaded or have herbs and spices on them, the taste is much better and they tend to dry out less, you are right.
It all sounds very successful and of course much healthier . Well done!

Thanks for the support, Lesley

And you'll be happy to know there was only very minimal complaints and grumbling from my dad like - "What, no sauce for the pork?" and "Where's the garlic bread? Yes I need garlic bread with every meal" and "That [the risotto] looks like puke" (and to be fair, it kinda did, before i added the broccoli and cheese and stuff. lol)

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And you'll be happy to know there was only very minimal complaints and grumbling from my dad

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That alone means your dinner was a success.

My father was like that too, GG. Even if he was eating something I made, and really enjoying it, if I mentioned it contained an ingredient that was unfamiliar to him, or one he normally didn't eat, he'd put down his fork and immediately stop eating. And forget it if he didn't like the way it looked--he wouldn't even taste it.

I think you can give yourself a pat on the back.

Well he wouldn't be himself without a LITTLE complaining

I did wonder! My father and my husband would never say "well done" when they could say "you missed a bit."