Pork Loin - cut before or after

BillT

I am going to fix pork loin for supper tonight. I have intended to cut the loin into thick 1 1/2 inch thick "chops" and then cook. Then I had this flash; should I cook the loin whole and then cut? [p]Any thoughts or experience? I do not plan to stuff the loin, just make old fashion pork "chops".[p]Thanks in advance for the input.[p]BillT

Martini Mark in PTC

BillT,
If you want the nice sear/grill marks on them all then you need to cut & individually season. However, the advantage to doing the whole loin & then cutting, in my experience, is you can cook it low & slow with some apple chunks. Then get the temp internal to the meat to about 145 or so & then take off, rest for 5-10 minutes, slice & they will be the most juicy chops that you have ever seen. Depends upon how you want to 'present' your dinner tonight, I suppose. Traditional grilled or untraditional juicy? Only you can answer. Both are great on the egg....

MasterMason

Martini Mark in MSP,[p]How would this work. You could cook the whole roast to a slightly less than done state, then slice it and sear it for a very short period? Outback steak house does that with prime rib and it is stupendious.

BillT

MasterMason,[p]I hadn't thought of that variation. This is probably the way I will go. Do a low and slow whole loin with lots of smoke and rub to give outstanding flavor. Then while I am cutting into "chops" let the grill get hot and give a final sear.[p]That is what is so great about the this forum. You start with a good idea and others help make it great.[p]Thanks all.[p]BillT