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Boneless Pork Chops - Recommendations Please!

fence0407fence0407 Posts: 2,194
edited March 2014 in EggHead Forum
I've only cooked boneless pork chops a few times with varying results. I have 2 chops that are about an inch thick I'd like to cook tonight. I'm looking for recommendations on rubs/marinades/methods on cooking them this evening for dinner. What internal temp should I be looking for? Direct, raised, indirect, dome temp? Any help would be greatly appreciated. Will happily post some pics of the cook later. Thanks!
Large - Mini - Blackstone 17", 28"
Cumming, GA  

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