Double-cut pork chop dinner

[Bob_Wood]

Season with salt, pepper, garlic and herbs de Provence.

Sear.

Enjoy wine.

Serve.

[Phillip_F_r_a_n_k_s]

I like what I’m seeing there Bob. That’s the only way to do a Pork Chop.

Love me some Belle Pente.

[Bill_Tex_Landreth]

Bob, pretty dark pig there…is it a heritage breed (no offense to Fleming)…Duroc or Berkshire?

[Brett_Johnson]

Looks killer; if I see a double-cut pork chop on a menu I almost always order it.

Did you only sear it or did it go in the oven as well. Care to elaborate on the timing?

[Tony_V_e_l_e_b_i_l]

Looks terrific Bob.

And Brett - I do too if I see a double cut pork chop!

[Bob_Wood]

Bill - it was supermarket pork, Farmland brand. I don’t normally buy pork except for that which is packed locally by Carlton Farms, but the QFC (Kroger) up the street carries this stuff and it hasn’t been injected with saline, so I decided to give it a whirl. It was a 5-rib roast that I cut into three humongous chops.

Brett - seared on all sides and finished in the oven. I didn’t time it, opting to use my remote thermometer and pull it at 140 degrees, but if I had to guess I’d say about 20 minutes at 375.

[Bill_Tex_Landreth]

Cool. I despise “enhanced” pork product from Hormel and their ilk.

[Brett_Johnson]

Bob - thanks for info!

Tony - I’ve had some good versions here in LA i.e. Literati 2, Sonora Cafe and more I can’t think of right now.

[CFu]

What’s “double cut”?

[Bill_Tex_Landreth]

@Charlie Fu

What’s “double cut”?

One more than a single cut and one less than a triple cut.

[CFu]

how do you measure a cut?

[Bob_Wood]

@Charlie Fu

how do you measure a cut?

With calipers.

Okay, seriously. Five-rib roast cut into three chops. Do the math.

[Nancy_Dolce]

Ah, home butchered chops. I’ll have to do that since the skinny chops are garbage!

Looks great, Bob. Nice to see a well balanced meal, also. That is why you look better than some 40 year olds!

[Cris_Whetstone]

@Bob Wood

@Charlie Fu

how do you measure a cut?

With calipers.

Okay, seriously. Five-rib roast cut into three chops. Do the math.

So its a 1.67 cut chop?

[Bob_Wood]

@Nancy Dolce

Ah, home butchered chops. I’ll have to do that since the skinny chops are garbage!

No kidding!

@Nancy Dolce

Looks great, Bob. Nice to see a well balanced meal, also. That is why you look better than some 40 year olds!

Aw, shucks.

It ain’t the clean living, I’ll give you that.

[Bob_Wood]

@Cris Whetstone

@Bob Wood

@Charlie Fu

how do you measure a cut?

With calipers.

Okay, seriously. Five-rib roast cut into three chops. Do the math.

So its a 1.67 cut chop?

1.66666666 . . . . but who am I to quibble? Actually, this particular animal had some oddly-spaced ribs so I was able to cut three chops of equal size, but the one in the pictures only had one rib bone. The others have two. Hence, for Charlie’s benefit, the term “double cut”.

Translation: They’re very thick. Like two inches’ worth.

[Cris_Whetstone]

@Bob Wood

@Cris Whetstone

So its a 1.67 cut chop?

1.66666666 . . . . but who am I to quibble? Actually, this particular animal had some oddly-spaced ribs so I was able to cut three chops of equal size, but the one in the pictures only had one rib bone. The others have two. Hence, for Charlie’s benefit, the term “double cut”.

Translation: They’re very thick. Like two inches’ worth.

Got it. I had no clue what it meant either. And I have no quibble with numbers going their natural path. Engineer guilty as charged.

[John_Cabot]

Kimberly and Brian London both had this at the Sbicca offline a few weeks ago. It was killer, I kept trying to steel it from her, although my prime new york with gorganzola rizotto and wild mushrooms wasn’t too shaby either.