tuftears | Once again, I have overcooked pork chops!

This time I went for thick pork chops from Whole Foods Market. These, I reasoned, would surely not cook as quickly, so I could reasonably sear them on both sides, then bake them to moist, juicy tenderness.

I was so wrong. When will I learn?

These are 6 oz. pork chops. They had thin ones out in the plastic wrapped packages, but I wanted thick pork chops this time-- among other things, I always plan for these meals to be taken over to my mom's house, which is about 20 minutes, so I wanted them to retain heat reasonably well, which I expected that thin pork chops would not.

I seared them on both sides, then popped them into the oven at 350 degrees, swimming in a mix of apple cider and pineapple juice, which I reasoned would result in moist cooking, and set the timer for 60 minutes. 30 minutes later, I checked on them, intending to flip them over, and noticed they felt rather firm, so I cut one in half... Sure enough, it had been cooked through for some time.

Stupid recipes. -_-

Whole Foods Market had run out of zucchinis, so I used yellow crookneck squashes as you can see. Those tasted fine.