I have been reading the various comments on how to cook these things, I have never even thought about cooking chops until now. I want to cook the thicker style, 11/4 inch or thicker? I have seen suggestions on temperature ranging anywhere from 250-375, meat temperature 145-165. I am aware Chops can dry out quickly if they are just barely over cooked. I plan on cooking them Sunday night and I will go to HEB tomorrow to purchase them.
I would appreciate suggestions on selecting the meat, a marinate or seasoning and anything else you can think off.
I am always grateful for everyone's suggestions