![]() Since a pork chop is much smaller than a cut like a shoulder roast, there is less meat for the carryover cooking to heat up, so it tends to have a less significant effect. Cooking over high heat means more carryover. Not only will the heat be moving through the meat quickly, but there will be more of it in the near the surface to distribute through the whole piece. A high-temperature cooking method-like grilling-causes the heat energy to move very quickly through the meat.
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