145°F: The precise internal temp for this pork chop dish
A Giada De Laurentiis-inspired skillet recipe combines bone-in pork loin chops with a simmered tomato and onion sauce, relying on thermometer readings rather than time to determine doneness.
By Nathan Reed ·
Pork loin center-cut chops must reach an internal temperature of 145 degrees Fahrenheit before serving in this skillet dish. The recipe, adapted from Giada De Laurentiis, emphasizes using a meat thermometer inserted into the thickest part of the meat to ensure safety and texture. Cooking time varies based on chop thickness and skillet heat, making the thermometer the primary indicator of readiness rather than a fixed minute count.
The dish features two 1-inch thick, bone-in pork chops, each weighing approximately 12 ounces. Before cooking, the chops are patted dry and seasoned with salt and freshly ground black pepper. Olive oil heats in a large, heavy skillet over medium heat. The chops brown for three to four minutes per side. After browning, the meat rests under loose foil for at least three minutes to allow juices to redistribute.
While the pork rests, a small onion is sliced thinly and added to the same skillet. The onion cooks for about four minutes, stirring occasionally to scrape up browned bits from the bottom of the pan. A 15-ounce can of diced tomatoes with juice joins the onion, along with one teaspoon of herbes de Provence and one-quarter teaspoon of dried red pepper flakes.
The mixture covers and simmers gently for 15 minutes. This step tenderizes the onion and slightly thickens the sauce. The cook tastes the liquid and adjusts seasoning as needed. Once the onion is tender, the pork chops and their collected resting juices return to the skillet. The meat turns gently in the sauce over low heat to warm through.
Chef Big John advises patting chops dry before seasoning to achieve a proper brown crust. He notes that inserting the thermometer from the side into the thickest meat, while avoiding the bone, yields the most accurate reading. The finished dish serves two portions. Each plate holds one chop, topped generously with the tomato and onion sauce and finished with one tablespoon of chopped fresh Italian parsley.
Suggested accompaniments include creamy polenta, mashed potatoes, or lightly sauced pasta. Side dishes such as sautéed green beans or a simple salad pair with the meal. The recipe highlights the use of herbes de Provence for fragrance and red pepper flakes for gentle heat.
