Berkshire Pork Chop : The most TENDER, JUICY, MELT IN YOUR MOUTH Pork Chop You'll EVER EAT

Pork Chop on Cast Iron Grill
Wait… Is that really a Pork Chop? Or is that a juicy rib-eye steak?
It’s a Pork Chop!
This is called “The Berkshire Pork Rib Chop” Berkshire is a heritage breed pig known for its high-quality meat. It has a rich, darker meat that has a melt-in-your-mouth texture. It’s juicy, tender, and absolutely flavourful!
If you’ve never had this before, I’d highly recommend you give it a try!
¾ lb Berkshire Pork Rib Chop, (¾ inch thick)
¼ tsp johnny’s seasoning salt
¼ tsp lemon pepper (salt free)
¼ tsp paprika
¼ tsp weber cowboy seasoning and rub
2 tbl sp olive oil
Season pork chop evenly.
Poke holes in pork chop (optional). Poking holes help to tenderize and absorb the seasoning into the meat.
Pre-heat cast iron grill over medium/ high heat and add olive oil.
Rotate pork chop to achieve crosshatch grill marks if desired.
Grill pork chop for 4 - 6 minutes on each side, or until the internal temperature reaches
145 degrees Fahrenheit.
Remove pork chop and let rest for 5 - 10 minutes.
Serve with your favorite side and vegetables!
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Thanks for stopping by… See you next time.

[@Kochen.mit.einfach.mal.machen]

Looks Delicious ❤

[@IslandVybznTingz]

Thank You very much. 😀

[@Kochen.mit.einfach.mal.machen]

@@IslandVybznTingz very gladly 🥰

[@bongmea03]

❤❤❤

[@IslandVybznTingz]

Thank you

[@kusinanijunior]

VERY NICE INDEED..

[@IslandVybznTingz]

Thank you!

[@MrEric622]

I don't think the poking holes method is a good idea- it will dry the meat out.

[@IslandVybznTingz]

It won't. Cook your pork chop however you like it, dear.

[@dakotasnow2496]

IDK, I know pork has to be thoroughly cooked, but that looked overdone to me. Just like with steak, the temp is going to continue to rise after taking it off the heat. He took them off at 148 and they most likely rose to 156 to 160 after being taken of the heat source. This puts those chops in the medium well to well done category. Which is way too dry. The first clue is when the chop was cut and liquid emerged. This is because the meat was too dry and the juices weren't drawn back in, rather they were loitering at the surface and when the meat was cut it expressed the liquid. If it was moist meat, it would have held onto it. Just my 2 cents, you're welcome to disagree.

[@IslandVybznTingz]

Thanks for stopping by, and welcome. I ate it! It was perfectly cooked, tender, and juicy!