[dmz]

Sorry. A name change does not fix the problem that the pork industry has breed and altered pork to the point of such extreme leanness that when cooked, your average “pork chop” , “porterhouse chop”, “ribeye chop”, or whatever they want to call it, is about as dry and rubbery as a hockey puck.

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Of course, cooking it for less time would fix that as well. Why do we still feel the need to cook pork chops until they are gray?

[ken5050]

Another easy remedy is brining..30 minutes makes a difference..two hours is awesome..

[Starstruck]

Of course, cooking it for less time would fix that as well. Why do we still feel the need to cook pork chops until they are gray?

Grill it for a while then paint with your favorite barbeque sauce. Finish grilling. Pork and chicken loved to be grilled with sauce.