On Tue, 12 Jun 2012 09:07:20 -0500, Sqwertz >
wrote:

>On Tue, 12 Jun 2012 05:56:48 -0400, Ed Pawlowski wrote:
>
>> Every other method is good too. Tonight, on the grill if not raining,
>> oven if it does rain. I like them about 1" thick.
>
>The problem we have around here is when they're at a decent price,
>they're cut 1/2" thick and often uneven. I wish they'd just leave
>whole racks on the bone rather than cutting them. But when they do
>that they cost twice as much.

Anywhere I've shopped whole loins cost a lot less than when cut into
chops... it's pretty simple to cut chops to any thickness one likes.
When I see nice looking pork loins on sale that's when I cut my own
chops and roasts. Whole loins typically cost half as much per pound
as chops.