Cut from the shortloin that sits between the leg and the rack ,the fillet and eye of loin muscles sit on opposite sides of the bone. With their tenderness, loin chops are ideal for barbecuing and best suited to high heat cooking methods.
Season the meat prior to cooking .Place the chops on the outer fat to render before searing the flat side of each chop. Cook over high heat until a brown crust forms , approximately 2-3 minutes each side for medium.
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