Double-Cut Wood-Grilled Pork Chop @ Muriel's
As much fuss as we make over the best steaks, a well-prepared pork chop of good pedigree is at least as delectable as even the best sirloin strip. Perhaps even better. The double-cut pork chop at Muriel's--a fixture there since the place opened, if I remember right--gives good evidence of that. It's seared over a wood-burning grill, leaving it crusty on the top and the bottom and a blush of pink in the center. It starts with a thick-cut, well-trimmed chop, and heads upward from there. Even at half the price of a steak of the same size and trim, I find myself enjoying the likes of this more often than I do beef steaks. [caption id="attachment_48849" align="alignnone" width="456"] Muriel's wood-grilled pork chop.[/caption]