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need help with pork chops
edited August 2011
anyone have a preferred method for cooking thick center cut loin chops. I have tried lots of swine, but never thick chops. Any suggestions would be appreciated
I have done them indirect, 400 and even put shake and bake on them. Turned out nice and juicy, better than any I've had out of the oven.
I was thinking of putting some apple chunks in and adding a little smoke. 400 is a start, about how long did you leave yours on for?
Raised direct until the internal temperature is 130. Perfect.
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