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Pecan Crusted Pork Chops

cam05210cam05210 Posts: 62
Picked up some chops at the fresh market, just can't decide how to egg 'em...it would seem to me that if I did high temp cook or reverse sear that it would burn the pecan crusting.  Thinking indirect @ 350 for an hour or 135IT..what you think?

Comments

  • grege345grege345 Posts: 3,515
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • SGHSGH Posts: 24,077
    350 indirect will work perfect. If they are not real thick 350 raised direct will work great also.

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