Berkshire Pork Chop Dinner

[MacKenzie]

Managed to get some Berkshire pork chops the other day and decided to grill them today.

Plated. The cauliflower was pressure cooked, level 1 for 3 mins with a quick release. I took the chops off the grill at 135F IT,  rested them and IT rose to 145F.

The interior shot, the meat was tasty, but a little more tough than I was  hoping for.

 

 

Edited October 30, 2016 by MacKenzie

[Steve M]

They look really moist and delicious. I love berkshire/heritage hog cuts.

[MacKenzie]

Thanks, Steve.  It was my first taste and I did like the flavour and I just took the chops out of the package and onto the grill so the moisture was from the pork I did nothing to enhance that part.  

[Shuley]

I wish fresh bershire pork was available near me. On vacation i found a lovely butcher shop where i bought the best chops of my life!

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[MacKenzie]

Shuley, I wish the farm was closer to me also. It is a 2.5 hour drive each way.

[Stile88]

Very nice Mac that looks super delicious 

[MacKenzie]

Thanks, Stile, I'd love to try a Berkshire pork tenderloin.:) 

[tinyfish]

Great looking meal.

[Aussie Ora]

Love my pork chops nice cook

Outback Kamado Bar and Grill

[tony b]

MacKenzie, Berkshire has a bit more fat to it, so don't be afraid to cook it to a higher IT, say 165F (final after rest). It won't dry out, but will be a bit more tender. 

[MacKenzie]

Thanks for the tip, Tony. The grower told me that people think there is more fat in Berkshire pork but that is not true, not in the meat part. I still have two I was going to SV them but maybe I should cook it more instead.:) 

[ckreef]

Looks good. Never seen that fancy pork before.