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re: Baking Pork Chops

Misc.
This is a continuation of my tale of woe about my pork chops. I need to add that they were Swift's Boneless loin extra-thick pork chops, and I baked them in chinese duck sauce at 350 degrees. Not only did they come out kinda tough, they didn't have much flavor, either. A big disappointment. Any suggestions?
MsgID: 0072155
Shared by: Sheila in Florida
In reply to: ISO: Baking Pork Chops
Board: Cooking Club at Recipelink.com
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