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In Reply to: Pork chops posted by Brad on April 12, 2014 at 20:02:39:
Like Salmon and Jackitup said...hot, fast, rare to m/rare.
Buy a loin roast so you can cut your own chops a little thicker (I like mine an inch or more). This will make it easier to sear the outside with over cooking them. I try to get mine off before they hit 140°. A pork loin wont be fork tender, but it will be butter knife tender and very juicy if you don't over cook it. If you want fork tender, go with a pork tenderloin and cook it whole (same method and temps as above), then slice it 1/2" thick and eat it with a fork.
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