Loin chop I think

2Fategghead · April 2010

Cindy said the package read pork chops but, there were two in the tray and they looked like one inch thick loin chops. No bones no fat just pink pork meat.

Anyway I just seared them five minutes on each side at 500° and put the plate setter in and let them go another five minutes indirect ( the plate setter was cold ) at 500° then I checked them with my thermapen and pulled them at 145°.

These were very good with sliced and baked potato's and a mixed veggie pack.

Fidel · April 2010

Same thing Tim.

You have boneless pork chops. These can also be butterflied and sold as a sort of heart shape connected with a thin strip of meat between the two halves.

Then there is the bone in with only the loin side, and the pork T-bone which is the more traditional pork chop with the bone running down the middle with the loin cut on one side and the tenderloin on the other.

It's all the same meat from the same place of the same beast, just cut and presented a little differently.

cookn biker · April 2010

They look great Tim. Try slicing a pocket in them and stuffing. Nice way to change it up.

2Fategghead · April 2010

Thanks Rod. I like searing them like that and then bake. yum yum :P

2Fategghead · April 2010

Hey molly, Like what? meat? cheese? :ohmy:

Hoss · April 2010

LOOKS YUMMEE!! Next time pull at 135!YUMMIER!

2Fategghead · April 2010

Thanks Hoss

Big George's BBQ · April 2010

Very Nice

2Fategghead · April 2010

Thanks George, Yesterday I sliced off four slices nuked them for less than a min. and put them between two slices of bread. yum yum all over again. :P Tim

Loin chop I think

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