The Best Cut Of Pork For Making A Shake-And-Bake Dinner

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From this point, the real debate is whether bone-in or boneless is better when making shake-and-bake pork chops. Ultimately, “to bone” or “not to bone” is a matter of preference. Boneless takes less time, but bone-in imparts richer flavor and makes for a juicier bite.

According to Frank Proto, multiple-time executive chef and one of the head instructors at the Institute of Culinary Education, the bone can serve a utilitarian purpose when cooking a thick pork chop cut like this. When you whip out your instant-read digital meat thermometer, insert it as close to the bone as possible. As Proto explains to Epicurious, “Closest to the bone is going to be the last piece that cooks.” (Bone-in, center-cut pork chops are Proto’s preferred cut to work with.)

Still, boneless chops can be easier to work with for folks who aren’t used to cooking with pork and still taste terrific. As Levitt explains, “This method works for cooking average-sized chops (about an inch thick), bone-in or boneless, though for smaller or boneless chops I would pull them from the oven a few minutes earlier.” If you use boneless pork chops, decrease the cooking time by roughly five minutes. Either way, you’ll end up with chops rockin’ a salty crust and juicy interior, and you can elevate them with a velvety pan sauce or some sauteed aromatics like shallots, fresh thyme, and chopped garlic.

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