Michael "Dog3" Lonergan wrote:
> I had 4 loin chops about 3/4 inches thick. <snip>. The chops were
> very tender and juicy but lacking something. The flavor was just so-so.
> They were not bad but not real good either. Any suggestions for next time?
>
I agree with others, you really need salt with pork. I usually
sprinkle mine with a seasoning salt like Penzey's 4S or make up my own
combo, but sprinkle it liberally. Then quickly sear the sides in a
heavy oven proof skillet, then pop the skillet into a 425 degree oven
to finish roasting. The chops stay nice and juicy (take them out and
test the internal temp from time to time. I remove mine when they get
to 160 or so).

Sandy