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Pecan Crusted Pork Chops
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Picked up some chops at the fresh market, just can't decide how to egg 'em...it would seem to me that if I did high temp cook or reverse sear that it would burn the pecan crusting. Thinking indirect @ 350 for an hour or 135IT..what you think?
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http://eggheadforum.com/discussion/1153029/panko-encrusted-pork-chops-with-some-parmesan#latest I did them like this. Hope this helpsLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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350 indirect will work perfect. If they are not real thick 350 raised direct will work great also.
Location- Just "this side" of Biloxi, Ms.
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