Smoked, Barbecued Pork Loin
I’ve mentioned a few hundred times that I don’t buy pork chops.
The French like them thin; we prefer thick.
Instead I buy a whole pork loin and slice ‘boneless chops’ myself.
Because this is France the loin is tied tightly when I buy it. The end I cut for chops usually just has a thin tail piece that has … Continue reading.....