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My best pork chop so far.
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HungryMan
Posts: 3,470
2in thick pork chop from my meat connection. I seasoned it with a big, inexpensive container of seasoning I bought while eating at Red Robin. I seared it on both sides and finished to an internal of 155. It was the best one I have ever cooked. Normally I have to go to Carrabba's for pork chops.
Comments
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I'd eat that!
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Or in the waiting.
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My first thought was 155 might be a little high, but that looks moist and some pink left. Very nice...LBGE Katy (Houston) TX
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That looks great!! Did you apply the seasoning before or after the sear? I usually do it before, but rumor has it you're not supposed to.
LOVE thick chops!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
WAIT, AL, YOU EAT PORK?
I GOING TO HAVE TO REPORT YOU!! -
Perfect! Just perfect!
See you at the Sunshine Fest. -
I always overcook it. This was close.
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This was special pork
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Can't wait. It will be here before you know it.
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Pork is my #1 hands-down favorite meat. Two inched of heaven with a charred crust...I could eat it off the Mac screen!
Judy in San DiegoJudy in San Diego -
You done gooooood!! 8 - ),,,
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Wow! That just screams for a hot baked sweet potato with butter and some really good cornbread, and a big glass of sweetened iced tea.
I may have to do one soon.
Spring "Eat More Pork" Chicken
Spring Texas USA -
Ah that is a great looking pork chop. :P I love eating food cooked off my egg. Nothing better than searing your meat just right with seasonings you like. Lets eat! :P
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Boy I wish Texas was closer to Fla :laugh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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It looks good. If I would have known, I would have invited myself over.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
FWIW, I've read that pork is safe to eat above 140F. I love it in the "pink" range and cook to 145-150, just to be sure..
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YOU MAKIN ME HUNGRY!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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You can order anything from this guy and he will pack it. I will pick it up and ship it.
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I'm back on the meat and low carb for a while. Otherwise it would be right next to it.
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Come next week
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How do you think I felt. I almost ate it while standing. I think sliced it up, and saved the bone for the end.
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That looks great.......Costco has whole racks of pork during the holidays and at a great price,if they still have some, I am going to get a couple and cut my own thick chops....thanks for the posting
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