speaking of which, had a bone in center chop that looked like a decent sized porterhouse.
I'm guessing it was a gilt that got into the feed room and ate straight out of the payllean bag.
It wasn't bad. I've learned to accomodate the nature of modern pork- you have to sear it hard and fast on the grill and be wiling to only get the center to the minimum temp. If you're inclined to the more done side, it is too dry.
Also, as far as the ever shfting state of meat merchandising for consumer preference, bought a nice whole boneless loin for 2.99/lb. Not much price resistance at that point.
Whole picnics 3.99/lb (the barbecue craze?" and baby back ribs 4.99.