McSpazatron
is one Smokin' Farker
- Joined
- Nov 1, 2015
- Location
- Milwaukee, WI
When I was buying some steak for the family a few nights ago, I spied some nice looking center cut bonless pork chops. They kind of looked like they would be the eye of a rib eye. They looked nice and thick, but lean as to be expected. I decided I would be trying pork that night just to mix things up.
I marinated them for 30 min in some oil, salt, vinegar, and adobo (penzys no salt variety). Then I cooked indirect until 130, and gave them a good sear. Pulled at 145 IT. First time Ive eaten pork cooked to that temp, but all the cool kids say that is a safe temp nowadays for pork cuts.
Let me tell you, it was delicious! Who knew? Texture was a smidge firmer that a medium-well rib eye steak. No pink in the middle, which is fine by me (not psychologically ready for pink with pork). The flavor was all in the marinade, but it took it up well in the short 30 min bath it got. I grew up with thin cut fried pork chops, cooked until hard. So this was a revelation.
Im going to try it again soon, but maybe the chop with the bone and the other muscles attached (whatever that one is called). We will see...
Ive seen pork chops that structurally look like t-bones, and some that look like bone in rib eyes? Anybody know if they are all good to cook to 145?
I marinated them for 30 min in some oil, salt, vinegar, and adobo (penzys no salt variety). Then I cooked indirect until 130, and gave them a good sear. Pulled at 145 IT. First time Ive eaten pork cooked to that temp, but all the cool kids say that is a safe temp nowadays for pork cuts.
Let me tell you, it was delicious! Who knew? Texture was a smidge firmer that a medium-well rib eye steak. No pink in the middle, which is fine by me (not psychologically ready for pink with pork). The flavor was all in the marinade, but it took it up well in the short 30 min bath it got. I grew up with thin cut fried pork chops, cooked until hard. So this was a revelation.
Im going to try it again soon, but maybe the chop with the bone and the other muscles attached (whatever that one is called). We will see...
Ive seen pork chops that structurally look like t-bones, and some that look like bone in rib eyes? Anybody know if they are all good to cook to 145?