Pork Chop of all Pork Chops

About 6" in diameter and 4" thick.

The wife and i go back and forth on this one, i like em thick and she likes the thin ones. Doing loin chops lately, more flavor on the BBQ.

ok now I am hungry

My issues with thick pork chops is the care it takes to keep them from drying out, and even with care, they still dry out. Thick chops and big loins just don't have enough fat and flavor typically.

So I and many others I find like thin chops cooked well in the pan or on the pit.

I've trieded brining and sauces and slow braising to help, but for flavor, the thick "white" meat needs enhancement or it come out dry and bland.

JMHO

They had tons of fat around them and stayed very moist. I cooked them on the BBQ at 350 for 1.5 hrs to a temp of 145*.

Before cooking, you can see the amount of fat.

If you don't like the dryness of some chops, try slicing a pork butt into steak size cuts then bbq. Pork steaks are awesome