1. If you've purchased the whole pork loin, you should cut it in half, and use the smaller end for the chops. The larger end flattens out, and doesn't have the nice round shape that we all expect to see in a chop.

2. Trim the fat along with the silver skin off the meat. You'll find that the silver skin will go under the darker meat, but don't worry about that little bit.

3. Slice the meat into 1 1/4" - 1 1/2" pieces. Use a long, sharp knife, and draw it through the meat in one long stroke. This will give a nice clean cut, as opposed to sawing it, which won't look as nice.

4. Tie the meat with butcher's twine, to help make and keep the chops nice and round.

5. Coat with oil, then lightly dust with the Kosher salt, blacken, and black pepper. Flip them over and do the other side as well.

6. Place them on a low temperature grill, and cook, covered, until the meat registers 140 - 145 on an instant read meat thermometer. Take it's temperature by inserting the thermometer into the side of the meat, rather than through the top. it will be easier to get the sensor into the center or the meat.

7. Serve either homestyle on a platter, or as I normally do, already plated with the sides.




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