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How 'bout thin P.Chops?

Big MurthBig Murth Posts: 350
edited 8:50PM in EggHead Forum
The good woman likes to buy those thinner cuts (less than 3/4 to 1" thick)--will the "ideal steak method" work on those as well, i.e., blast fast and hot and then dwell with all air closed? I hate well-done pork, but don't want trichinosis!!! Thanks folks!


  • KennyGKennyG Posts: 949
    Big Murth,[p]For thinner cuts as you've described, just eliminate the dwell and go with the hot and fast. BTW, the USDA considers pork to be "safely" cooked once the internal temp exceeds 134* Beyond that, you are just drying them out.[p]K~G

  • SundownSundown Posts: 2,971
    Big Murth,
    We cook some 'home cut' pork chops (boneless) that measure about 1.75 - 2" thick and hot and fast is how we do it. With ours we do 5 - 5 - 5 and they come out HOT and ever so slightly pink in the center. While they sit on the plate waiting to be served the pink usually goes away and the dang things are so moist and tender it's almost a sin to eat them. Once in a while we toss just a little JJ's Rub on them for a change.[p]Carey

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