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Pork loin chops

uncbbquncbbq Posts: 165
edited 1:21AM in EggHead Forum
I have two 1" thick pork loin chops for dinner tonight. I was planning a T-Rex approach. Any ideas about that or perhaps another method?
Thanks.

Comments

  • uncbbq,
    1 inch is a little thin for t-rex. I'd rub and grill at 450. 3 minutes per side.[p]Paul

  • egretegret Posts: 4,110
    uncbbq,
    I do mine direct on a raised grid at 400 degrees. Pull when internal temp. hits 145 degrees.....

  • Bobby-QBobby-Q Posts: 1,995
    Essex County,
    You sir are the 400,000th post.[p]Congratulations...you have the respect and adoration of some of the EGG community.

  • fishlessmanfishlessman Posts: 22,980
    4a30527f.jpg
    <p />uncbbq,
    this one was canned chillis and cheese, there are lots of combos that would work. something moist incase the pork overcooks a little

    [ul][li]boneless chop rollups[/ul]
  • ronbeauxronbeaux Posts: 988
    Bobby-Q,
    Please don't tell me he is going to win a free egg!!!!! I'm always a little late. But if he does, congrats!

  • Bobby-QBobby-Q Posts: 1,995
    ronbeaux,
    Nope no prizes...just the admiration of a portion of the EGG community.[p]Toal prize value....$0.00[p]:)

  • TRexTRex Posts: 2,714
    pchops05-1.JPG
    <p />uncbbq,[p]Just pull them off no later than 140 - pink pork is good, pink pork is good![p]TRex
  • ronbeauxronbeaux Posts: 988
    Bobby-Q,
    Well I feel better that I didn't, as Maxwell Smart said "Missed it by THAT much!"[p]I also admire your ability to see through my lame attempts to get a free egg. You Da Man! See ya in Florida. I want cabin #10.

  • WessBWessB Posts: 6,937
    Bobby-Q,
    I was REALLY tryin to make it home in time to claim that...missed it by 4 friggin posts....Hope all is well[p]Wess

  • fishlessman,
    That looks awesome. Thanks for the idea. I can't wait to experiment with this!!!

  • Bobby-Q,
    Wow! I am honored! And think of the odds. I average about one post a day. Wish I saw this yesterday. I would have bought a lottery ticket![p]Paul

  • EdFEdF Posts: 121
    Pink pork is good. By the way, I have "TRex-ed" them after brining for an hour or so. They come out awesome.
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