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T-Rex'd Pork Loin Chops for Dinner
I cooked three pork loin chops tonight that I had cut from one of those humungus pork loins that Sam's sells and that I froze for about a month. I rubbed them with John Henry's Bubba Rub and seared at 750°.[p][p]I let them rest and put them back on at 400° for three minutes per side and brushed with raspberry chipotle sauce, letting them cook for about 2 minutes per side. I took them off at an internal of 145°. I would have preferred to take them off at 135° for my taste, but my wife wanted them done a little more. They were still a little pink and very moist. Maybe 138-140° next time for more pink and juicy. When I plated them, I lightly brushed with the raspberry chipotle glaze.[p][p]Great grub![p]Paul