Big James, but we have the best beef!
Youse guys got the Iowa Chop.
I will admit to preferring a thin cut chop.
How do you cook the thin cut ones Jim?
I like to dust them with Prudhomme's meat magic and quickly pan fry them in a little extra light olive oil. By the time the outside is browned they are done. Tender and juicy, not shoe leather overdone pork like too many serve.
