42 minutes ago, JoNorvelleWalker said:I've not had pork in some weeks, and tonight I went looking for some porkchops. What I found were $8.99 a pound, with "up to" 20 percent added water, salt, sugar, and spices. I passed. What I purchased was a much less expensive loin roast. I gave up buying loin roasts years ago because I never could figure out how to cook these loin roasts satisfactorily without drying them out like shoe leather.
Reveled wisdom seems to be to start the loin roast at high heat for a few minutes then reduce heat to finish. As an alternative I thought of slicing the roast into* chops and grilling. Thoughts or suggestions?
This message has time value.
*admittedly tiny
Cut it into chops. That’s my preferred way to get pork loin chops. Often what look like a “matched set” of chops in the package turns out to be multiple thickness once opened.
