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4 servings, 1 chop (108 g) each
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The Canadian Pork Council recommends 160°F for an internal temperature on pork. A meat thermometer is a great investment. They are reasonably priced and there is no second guessing if the meat is done.
Use a spatula or tongs to turn meat on the barbecue. Never poke the meat with a fork! It causes juices and flavour to escape when can result in dried-out meat.
When removing pork chops from the barbecue, always place them on a clean plate. This ensures that bacteria from the uncooked chops will not contaminate the cooked meat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.