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"I have tossed out my instant-read thermometer. At the end of cooking these pork chops, during the braise portion of the brown/braise combo that I used, I like to test doneness with a thermometer. I tested. 120F. So I braised some more then tested again. 120F. Huh. Braised some more and tested one last time. 120F. The needle moves, going down when I took it out of the pork, then back up to 120F each time. I put the needle against the hot pan. 120F. Argh. So these chops were kind of overcooked and I fully blame the thermometer. It&amp;#039;s not the only temperature-related snafu this week. Maybe my kitchen&amp;#039;s having a problem with numbers.   However, made right these are one of our favorites. We even managed to scarf them all down overcooked. For this weeknight standby, click through:   First I seasoned the chops with salt and pepper and browned them in oil in a deep skillet for about 4 to 5 minutes on each side. Then I removed the chops from the skillet and deglazed the pan with some white wine. I added a tablespoon each mustard and honey and a cup of chicken stock to the skillet.   Brought that mixture to a simmer then put the pork chops back in to braise another 10 minutes or so, until a working instant-read thermometer reads 160F when inserted into the center of the chops. (The pork may still be a bit pink at this temperature so a thermometer is the best way to go.) Serve the pork with the sauce poured over the top. If you&amp;#039;d like the sauce to be thicker, you can simmer it for a few minutes to reduce; it&amp;#039;ll become a thick glaze if you reduce it long enough.  More chops:  Dijon-Crusted Pork Chops Pork Cutlets with Cranberry Port Sauce Smoked Pork Chops with Cabbage and Apples \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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