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Pork Loin Chops

edited 11:02AM in EggHead Forum
I know there more responses out there!! I need rub, time and temperture!! two chops "1 inch thick!!

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Tough to answer the rub question. Most of us will recommend anything Dizzy Pig, but that assumes you have his rubs available. Telling you any rub assumes you have those available.

    Having said that Emeril's Essense is commercially available in most stores. If you have time get anyone of the dizzy pig rubs

    325 - 350 dome. 30 minutes or so. You want 145 internal.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    They are pork chops for God's sake. You trying to create a Masterpiece? :ohmy:
    I don't make my own rub. Ken Stone and Dizzy Pig do fine along with others.
    IMHO you are in no man's land. To thick for hot and fast and not thick enough for low and slow.
    Register and have a forum handle name, you'll get more responses and more help.

    Mike
  • Celtic WolfCeltic Wolf Posts: 9,773
    Mikey needs a nap.. or a bloody mary ... or a margarita ..
  • Car Wash MikeCar Wash Mike Posts: 11,244
    It is a simple fact, members get far greater repsonses than non-members.

    Mike
  • Celtic WolfCeltic Wolf Posts: 9,773
    possibly true!!
  • KlagKlag Posts: 208
    carwash mike wrote:
    They are pork chops for God's sake. You trying to create a Masterpiece? :ohmy:

    I was thinking the same thing. I just salt and pepper, and I've cooked low and slow and hot and fast. Pork chops are hard to mess up.

    I like the little ones though...

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