Iowa Chops, Grill-Roasted

— The famous “Iowa Chop” is the seriously thick and succulent pork chop, cut from the lower back of the hog, just behind the rib. Recently dubbed the “Porterhouse Chop”, they have a characteristic T-bone shape, with a substantial amount of loin meat on one side of the bone and a portion of tenderloin on the other side. The thickness (1.25-1.5 inches) of this chop led it to be coined “The Iowa Chop”, in the 1980’s by the Iowa Pork Producers Association. While the Iowa Chop is mostly found throughout the Midwest, you'll see thick cut (up to two-inch) loin chops in stores all over the country. Cooked properly, these chops can compete with a good Ribeye Steak! — In 2011, the USDA changed the recommended doneness temperature for safe pork from 160°F to 145°F - a full 15°F lower, and the world rejoiced. This means you can safely cook pork to a doneness that is delicious rather than desiccated. — In order to cook these thick chops to the proper doneness; however, you can’t just throw it on a high-heat grill. By the time the internal temp reaches 145°F, the entire outside of the chop will be overcooked, dry, tough and chewy. These larger cuts need a slower, longer cooking time. That’s where grill roasting comes in. — Grill-roasting is accomplished with a two-zone fire, with one side of the grill very hot and the other without any heat (indirect zone). To accomplish this, you should use a Grill/BBQ Meat Thermometer with a cabled probe; inserting the tip of the probe into the center-most portion of the thickest chop for monitoring while cooking.