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2. How to Make Grilled Pork Chops That Don't Disappoint - AOL

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   When the internal temperature of the meat reaches 145 degrees (use a meat thermometer ), remove the chops, transferring to a clean plate. Cover with aluminum foil to let rest for 5 minutes before ...

3. Take Dinner Outside with Grilled Pork Chops with Whole ...

   www.aol.com/dinner-outside-grilled-pork-chops...

   Coat chops on all sides with spice mixture. Cover and chill at least 3 hours and up to 8 hours. Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates ...

4. How Long to Cook Pork Chops in the Oven, on the Grill ... - AOL

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   Pork chops can be seasoned with merely salt and pepper before cooking, or dry rubbed with your favorite spice mix. Related: 15 Best Rub, Sauce, and Marinade Recipes for Grilling Season How to Cook ...

5. Pork chop - Wikipedia

   en.wikipedia.org/wiki/Pork_chop

   Pork chop. A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides.

6. Cut of pork - Wikipedia

   en.wikipedia.org/wiki/Cut_of_pork

   The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. [1] [2 ...

7. Loin chop - Wikipedia

   en.wikipedia.org/wiki/Loin_chop

   Pork. Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended.