# Boneless Loin Pork Chops **URL:** \ **Category:** Brag Board\ **Created:** [November 6, 2018, 1:34pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354 "2018-11-06T13:34:32Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Joseph\_D\_Cianflone](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/joseph_d_cianflone/32/4133_2.png) [@Joseph\_D\_Cianflone](https://community.anovaculinary.com/u/Joseph_D_Cianflone)\ **Post date:** [November 6, 2018, 1:34pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354/1 "2018-11-06T13:34:32Z")
I cut some chops about an inch thick, I seasoned them with Salt, Pepper, Garlic, a drizzle of honey & some olive oil. 140 for 1 hour Finished in a screaming hot pan then reduced the juices. Best Chops ever! ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [November 6, 2018, 5:12pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354/2 "2018-11-06T17:12:57Z")
Glad it was a success!!! Any pics? 🙂 ---
**Author:** ![Joseph\_D\_Cianflone](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/joseph_d_cianflone/32/4133_2.png) [@Joseph\_D\_Cianflone](https://community.anovaculinary.com/u/Joseph_D_Cianflone)\ **Post date:** [November 6, 2018, 5:28pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354/3 "2018-11-06T17:28:50Z")
Actually I forgot to take a picture. Next time I definitely will. The chops really came out great, tender, moist & perfectly cooked. My favorite recipes have been the fresh ricotta, & the duck confit. This one is now on the list. Joe ---
**Author:** ![MartzMimic](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/martzmimic/32/3031_2.png) [@MartzMimic](https://community.anovaculinary.com/u/MartzMimic)\ **Post date:** [November 9, 2018, 1:36pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354/4 "2018-11-09T13:36:02Z")
Try the bone-in pork chops some time. I like a little less moisture, so for me, 145.7 degrees for just under two hours still leaves them nice and juicy. Dear and hit it with my smoking gun using applewood, and it’s easily the best pork chop I’ve ever had. ---
**Author:** ![Joseph\_D\_Cianflone](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/joseph_d_cianflone/32/4133_2.png) [@Joseph\_D\_Cianflone](https://community.anovaculinary.com/u/Joseph_D_Cianflone)\ **Post date:** [November 9, 2018, 2:00pm UTC](https://community.anovaculinary.com/t/boneless-loin-pork-chops/17354/5 "2018-11-09T14:00:21Z")
MM I agree bone in Pork Chops are my favorite. The thing is I will usually buy a whole pork loin, portion it & freeze. I make either cutlets or a stuffed roast. This time I cut it into chops & was very pleased. Joe