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Pork Chop Questions

WudEyeDooWudEyeDoo Posts: 201
edited 11:36PM in EggHead Forum
I grilled 2" pork chops for the first time. Wow! They were awesome! The fact that you can grill chops that thick, completely cooked (160 degrees internal), seared beautifully with nothing burnt, AND the meat juicy is quite a testimony for the BGE. My wife kept saying "I feel like I'm eating a steak".[p]Anyway, here are my questions: The side of the chop with the more tender meat is called what? What about the other side? [p]Bob


  • Citizen QCitizen Q Posts: 484
    Same as a portehouse or t-bone, the tender side is the tenderloin, the other side is pork loin (sirloin). Just wait til you try the lambchops.

  • BBQfan1BBQfan1 Posts: 562
    My wife and father say the same thing, "Better than steak!" and from old-school dad, that is quite a statement! I have had great success and compliments using Hickory-Molasses Char-Crust with these monster chops.

  • WudEyeDooWudEyeDoo Posts: 201
    Next time I think I will try the hickory molasses. I used the original hickory charcrust and it was great. When you want to impress someone with your BGE grilling prowess and you want to keep it simple, thick cut pork chops are a great way to go!

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