I need some good ideas here. I like to do butterfly pork chops on my mini. Very little waste, etc. But despite trying them at high temps, low temps, and char-crust, they still come out a little high. Been going to 160 on the Polder. My regular thicker-cut pork chops with a bone come out scrumptious. Any ideas on what to do with these butterflys (flies?) that might help?