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Country Discussion Topics
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Pork Chop Question
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JIM WTX    Posted 01-22-2003 at 12:33:41       [Reply]  [Send Email]
What do you do when your pork chops are so thick that you have trouble getting the inside to cook before the outside gets too done, while on the outside grill?


Larry    Posted 01-23-2003 at 07:46:48       [Reply]  [Send Email]

I know this is too late for now. But the next time you cook a thick pork chop here is what you should do. First sear the chop on high heat,then finish cooking at a lower temperature until the center of the chop reaches 160. Then give me a call and I'll be right over to eat it. :-)


Duey (IA)    Posted 01-22-2003 at 17:00:18       [Reply]  [Send Email]
Hey, those are called IOWA chops and ya gots to cook em low heat an longer. Mighty fine eatin.


WallSal55 -    Posted 01-22-2003 at 13:43:07       [Reply]  [No Email]
I take a steak knife and cut a 1/4 " slit (down to the middle) in the thickest part of the chop near the middle or the bone. If I see pink or red or those color juices flowing out--cook longer. Another 5 min. or more. Then go back and check in the slit again, and maybe test a 2nd chop.
I hate to make a cut in the meat and lose the
juice, dries the chop, but at least I am not
eating raw meat--and know they are cooked thorougly.


fredo    Posted 01-22-2003 at 13:34:09       [Reply]  [Send Email]
might switch to beef steak.
fredo


bill b va    Posted 01-22-2003 at 13:24:38       [Reply]  [No Email]

preheat oven to about 325 and finish there. i don't like micro wave oven for anything except left overs and canned soup ...makes meat tough. many of the best chiefts brown meat on stove top and finish in the oven .


Nathan(GA)    Posted 01-22-2003 at 12:42:19       [Reply]  [No Email]
Split 'em down the middle or like Maggie says, lower heat, longer cook time. More distance between heat and rack.

Most times the coals are best for cooking when the cooking is done!


Maggie/TX    Posted 01-22-2003 at 12:37:12       [Reply]  [No Email]
I would cook them longer on lower heat. You don't want to eat rare pork chops. It is very important to cook pork well done all the way through. Maybe give them a shot in the microwave to finish the cooking in the middle to save the ones you already cooked that way?


JIM WTX    Posted 01-22-2003 at 12:41:37       [Reply]  [Send Email]
Hey, them chops looked so good when the outside was done, I ate them anyway :)


Jim Adams    Posted 01-22-2003 at 15:10:17       [Reply]  [Send Email]
Had the same problem. Gook them slower and longer
and get one of those $12.99 temperature indicating forks. You'll probally overcook a batch or two before you know what temp is best.
Not near as dangerous as it used to be to eat
rare pork, but I still wouldn't advise it. The
farmers are doing a pretty good job of raising disease free animals.

Jim


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