Pork chop cuts

Mayberry Smoker · January 2007

Little late to ask this question now since my wife told me she's already bought the pork chops but I'll ask it anyway so I'll know the next time. I'm going to do pork chops this week and there were several different types and I was wondering if one type was better than the other, I know when I was a kid and we killed hogs ( no I'm not that old we just lived in the country and my dad loved butchering hogs ) we just sliced out the chops and they were all one type of pork chops that we affectionatlly called pork chops pretty simple that way. Anyway the store has rib half pork loin they will slice for free, quarter loin pork chops, rib pork chops, loin pork chops and what my wife got were boneless pork sirloin chops. Do you cook each type the same way or do you cook them differently depending on where they come from. One other quick question that I think I read somwhere on here, I've read so much I can't remember where I read it ( again not that old just not a good memory, my wife thinks I have no memory and very little hearing also ) unless otherwise stated do you assume the cooking temp is for the dome and not the grate. Thanks for all the great help for us new people.

Mayberry Smoker · January 2007

I just looked and these chops are cut pretty thin maybe a 1/2 inch at most, does this make a difference in how I would cook them.

stike · January 2007

Mayberry Smoker,
thin lean pork=hot and fast.[p]maybe 500-600, minute a side.
take it's temp and yank it off when it's maybe 140. it won't carry over (rise in temp) much afterward if it's that thin[p]that thin, too, i might even put them on fridge-cold

Pork chop cuts

Comments

Categories