![]() ![]() I simply use boneless because they’re often more available and economical, and I find with this method you can still get a fantastic result. Because bone-in cuts are usually thinner than those called for here, you’ll want to scale back both the searing time and the baking time, and watch very carefully to remove the chops as soon as they reach 145 degrees F. Yes! This recipe will work with bone-in pork chops, as well. Can I use this recipe for bone-in pork chops? The sugar also will lightly caramelize as they sear and bake, adding more texture.
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