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Bone-In Pork Chops: Simple and Delicious


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Every now and again at the local food store, good-looking meat "starts to fall through the cracks sell-by date-wise" and is marked-down considerably.  This just happened to some packages of bone-in pork chops about 3/4" thick.  I snagged them up one morning and dry-brined them for eight hours with kosher salt, freshly ground black pepper, and Herbes de Provence.  Prepare a smoke-pack of hickory chips in an aluminum-foil pouch and fire up the kamado.  After the smoke is fully involved and the oven's around 350ºF, put them on the grill and wait for the meat thermometer to hit 145ºF.  Take them off and tent in aluminum foil for ten minutes or so.  The tender, moist meat was bursting with smoky flavor.  Add a glass of red wine for delicious good eating!

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