The Everglades is internationally known for its extraordinary wildlife--from Florida panthers, to crocodiles, manatees, and a huge host of birds such as roseate spoonbills, egrets, and wood storks. Plants: The diversity of Everglades' habitats means there's also a great diversity of plants.hen an ecosystem is out of balance and native plants and animals are struggling, species from other parts of the world can take advantage of the changed conditions to establish themselves. Some introduce species become a small part of the landscape, while others thrive at the expense of native plants and wildlife.
To test thick chops for doneness, touch them (they should be firm) or take their temperature (145Â° to 150Â°F). For thick pork chops (1-1/4 to 1-1/2 inches), I start with direct heat and finish with indirect heat. I set up one side of the grill the same way as for medium-thick chops, with varying levels of heat.The other half of the grill has no coals. For gas grills, keep one burner off.or medium-thick pork chops (3/4 to 1 inch), I cook with direct heat. I sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through.
When testing a pork chop with a meat thermometer insert the temperature through the side right to the middle of the meat. This is the coldest part. Once that temperature reaches 140 degrees F/60 degrees C remove the chops from the grill or broiler and place them on a warm plate.0 to 30 minutes. The secret to a great pork chop is a hot fire and the right time. Preheat your grill or broiler to high before you start. If you are using a broiler, the meat should be 4 to 5 inches from the heat.