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Reply to "How to cook huge 1 pound bone in Berkshire pork chops?????"
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[quote=Anonymous]I would brine them for at least a couple hours before cooking. I usually do a wet brine with salt, bay leaves, peppercorns and whole allspice. Dry well, then sear on all sides until browned, then put them in an 350 oven to finish cooking. The key to avoiding dryness is not to overcook. I pull mine from the oven when the internal temp is 130 (see this Serious Eats article re temperature ranges: https://www.seriouseats.com/perfect-pan-seared-pork-chop-recipe ). Or I cook them over indirect heat on a grill, then do a quick sear over direct heat to brown. You could take a similar approach with the oven and broiler. [/quote]
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