Re: Let's talk pork chops...
Originally Posted by Hickoryhound
A good thick bone in blade chop.( normally a cheaper cut) works great in the oven just like you described too....and it's hard to screw up and rarely dries out because of the fat content.
We put them on a cooling rack on baking pan with a little water in the bottom to avoid the smoke from the fat rendering dry and burning in the pan.....cuts down on the high heat smoke from that.normally just 1 flip during that 45 minute cook.
An air fryer at 400 on a chop like that works great too.....but take it outside,it will smoke like a grill but it's worth it
Cool Iíll try the blade chop the same way to see how it works out.
My dad just just moved to Florida and is going to get my outdoor grill back working. I might not cook any more meat in the house ever again
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