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Help With Pork Chops Tonight
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Chicago Wine Geek
Posts: 150
They are 2" - 2 1/2" thick. I want a nice seared crust, but they are also going to need a while to cook. Trex them 2-3 min a side then 45 min or so at 350? [p]What would you do?
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Chicago Wine Geek,[p]Wooooo!![p]Hold up there Hoss![p]I'd say that 45 minute dwell is probably waaaaaayyyy to long!![p]Are you brining these Chops? (which are "beauts" by the way!!)[p]Here'sa link for some Rib Chops I did recently...FWIW.[p]Emjoy!![p]Evans[p]TRex's advice is right on also...[p]
[ul][li]http://www.biggreenegg.com/archives/2005/messages/218122.htm[/ul]I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
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As usual there are some great suggestions. It really is not a bad idea to brine them. And the searing and suggested shortened cook times at 400 should really do it. Just make sure you do some egg burping before opening that puppy at 400 after it has been hotter.
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