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Reply to "Favorite pork chop recipe?"
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[quote=Anonymous]Thick cut chop brined for about 12 hours before cooking (make the brine the night before and put chops in before leaving for work). This and taking them out of the pan at 135 is the trick. Flavor of brine and cooking ingredients changes but method always stays the same. Last time we had them it was a beer brine with orange and clove and after searing them for a few minutes on each side I took them out of the pan, added onions and orange zest, sauteed until browned, added back in the chops and covered until just 135.[/quote]
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