Relatives (wife's brother) came thru for a few days, before heading back to AZ. Decided to feed them well, and fire up the grill. Extra thick 1 1/2" pork loin chops, veggies, potato crowns, and salad stuff. Kings Hawaiian rolls. Wanted to use the temp probe on them to get 145 degrees, and keep moist. YUM!!!

I must have done a good job with the dinner. Wife took them back to the RV park, and returned with a Butterfinger Blizzard for my treat.

Good looking plate of vittles right there

So, do you buy the whole pork loin and cut your chops to desired thickness, or prepared loin chops?

I like to buy them when on sale for really good price, and clean and process before freezing. On whole pork loins, the small end is usually cut into 4-6 chops, the center third is a beautiful roast, and then the butt end. It is normally two or three separate muscles so all the trim and small ends get saved for stews and chile verde

Yes sir looks tasty