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re: Baking Pork Chops - Need More Information

Misc.
SHEILA:
Good Afternoon. I read your post with much interest. In order to help you, you should have posted the cut of the pork chop, ie, sirloin, or a blade cut, or a center-loin cut. the loin-cut is the the choicest of all the selections of pork chops. How about oven temperature ???. Did you apply any marinade ???. JUDY/CANADA suggestion is viable if you are using a high temperature. I hope this post gives you some food for thought the next time you begin thinking about baking pork-chops. Have a day young lady.
~Chef Dunask.

MsgID: 0072150
Shared by: CASS - LAS VEGAS
In reply to: ISO: Baking Pork Chops
Board: Cooking Club at Recipelink.com
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