Dizzy Pork Chop

Rich G · September 2003

<p />This tasty pork chop was seasoned with freshly ground Dizzy Dust, cooked over a medium-hot fire, flipping the chop every 3-4 minutes or so. I cooked this one to medium rare, and it was tender, taste, and moist. Can't beat the thick, bone-in chop when it comes to avoiding dry pork....[p]Before seasoning:[p]
[p][p]After seasoning:[p]
[p][p]On the grill:[p]
[p][p]
Cheers,
Rich G.

Zip · September 2003

Rich G,[p]That looks very good and cooked to my specs based on the color.[p]Ashley

Unknown · September 2003

Rich G,
are you sure it's safe to eat pork when it's that pink on the inside?

Rich G · September 2003

William R. ,[p]Yep. Any bugs are dead at 137. This was 141 post-rest.[p]R[p]

mollyshark · September 2003

Rich G,[p]Did you brine this in any way? Dried pork chops is one of my major egg issues. I do agree that the bone-in are WAY more tender and juicy than the butterfly. Just can't keep those from turning into leather (or is a football more appropriate) unless I do them stovetop.[p]mShark

Rich G · September 2003

MollyShark,[p]Nope, no brine here. Just out of the package, up to room temp, seasoned and on the grill 15 mins later. Agreed, dry, chalky pork ranks right up there with dry, stringy chicken breast! I just kept a close eye on this one, and when it passed the "feel" test for med rare, I checked its temp, and pulled it off to rest. Perfect for me. Nobody else in my house will eat it this way (and I wouldn't feed it to my toddlers without cooking a little more), but perfect for me. [p]R

wdan · September 2003

MollyShark,
Welcome back.

Dizzy Pork Chop

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