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  • Re: Boneless pork chop

    I cook boneless pork chops about 1 1/4" thick or so at about 375 - 400. I think I go about 5 minutes per side and leave them on until internal is about 150°, but some say that is too long. I think total cook time is between 12 and 15 minutes. Mine come out juicy and wonderful. Some lemon pepper or Garlic salt goes nicely on pork, or of course, Dizzy Pig has several good choices.

    Another really good way to cook them is to cut the fat off, then flatten them out with a meat hammer, much like you would chicken. Flatten them out fairly thin. Sprinkle your favorite spices, place provolone cheese slices (swiss might be good, too) on top, then roll them up and wrap them with bacon and use a couple of tooth picks to keep them together. Cook at about 375 turning them every 5 or 6 minutes until the outside is nicely cooked and the inside measures about 145 +/- to your liking. When served, they will ooze cheese as you cut them into slices. Each roll is a good sized meal. It seems to work nicely to have a smallish fire, only up to the bottom or about half way up the fire ring. The fire being a little further from the grill seems to keep the cheese from melting too quickly.

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