Thread: Tender Chops?
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Old 04-04-2014, 11:33 AM   #11
bigabyte
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Join Date: 05-10-06
Location: Overland Fark, KS
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I like loin chops that I cut myself from a boneless loin. Anywhere from 1.5 to 2 inches thick. Cook them to no more than 145 internal (watch for carryover). Perfect every time, nice and tender.

For fattier, tougher pieces, I tend to call those "pork steaks" and cook them until they are tender like cooking a butt, really.
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Duh.
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