Cooking Pork Chops

I'm sure there is an art to cooking pork without poisoning yourself or drying out the meat. In cooking these thick pork chops last night, we opted on the side of more cooked than less. The chops weren't bad, but past their prime. The recipe had a lovely orange-Dijon pan sauce, but we had to return the meat to the pan to finish. As a result, the sauce had time to separate. :( But I tasted the sauce to test the salt (before killing it) and it was yummy, yummy! Too bad we didn't quite bring it all together. We served it with roasted red potatoes with olive oil/salt/pepper and green beans.

Sauteed Pork Chops w/ Orange-Dijon Pan Sauce, Fine Cooking March 2001
Rating: I'm sure it's great when done right...