Jerome D.
TVWBB All-Star
While browsing through the local farmers market earlier this week, one of the vendors had some 2-inch thick pasture raised pork chops for sale, so I decided to give them a try. They turned out to be a worthwhile purchase, as the chops were quite flavorful, juicy, and tender. Thanks for stopping by to view the post!
Here are the uncooked chops before and after seasoning.
This cook was done on the Performer using the reverse sear method, with lump charcoal providing the heat and a chunk of pecan wood for a little bit of smoke.
Here are the plated photos with the meat removed from the bone and carved up.
Here are the uncooked chops before and after seasoning.
This cook was done on the Performer using the reverse sear method, with lump charcoal providing the heat and a chunk of pecan wood for a little bit of smoke.
Here are the plated photos with the meat removed from the bone and carved up.
