Butcher has them labled as "wagyu" chops. Obviously they're not "Wagyu", but they are really well marbled chops. I'd say this was just shy of 2" thick. Best I've ever had.
I struggle with thicker chops – I always seem to start them too high and worry about the outside getting overdone. Looks outstanding. Love a good chop – with steak going through the roof I’ve been doing a lot of them for great, easy, weeknight dinners.
mousypaws on
But what does it look like on the inside?! I’m dying to know.
SashimiBreakfast on
Do you know what breed of pork it might have been? That looks like a nice crust
apartment1i on
How’s that a chop? It’s not on the bone..
explodinggarbagecan on
Why no shots of the interior. Are you trying to torture us
6 Comments
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I struggle with thicker chops – I always seem to start them too high and worry about the outside getting overdone. Looks outstanding. Love a good chop – with steak going through the roof I’ve been doing a lot of them for great, easy, weeknight dinners.
But what does it look like on the inside?! I’m dying to know.
Do you know what breed of pork it might have been? That looks like a nice crust
How’s that a chop? It’s not on the bone..
Why no shots of the interior. Are you trying to torture us