Just picked up a hog from the processor this morning and apparently there was a mix up with the cut sheet.
Instead of getting 2 whole loins, we got the corresponding amount of 1/2" cut boneless chops.
Processor is a good guy, was apologetic, and knocked a few bucks off the processing fee.
A nice 2" thick pork chop is good eats, but if these weren't vacuumed sealed in 4-packs, I'd be tempted to just grind them and be done with it.
Any better use for these things?
Tenderize them a bit, dip in milk, coat with break crumbs, couple minutes a side in an oiled pan and have schnitzels!
marinate the thin ones and grill to just done...
Any better use for these things?
Blackened pork chops, of various types, are a big hit at my house. Even with one picky kid.
I just use Cajun's Choice from the store.
Hmmm, just reminded me of Pork Chop John's in Butte, Mt.
Great sammich!
Indiana-style loin sandwich? Never had the genuine thing, but sounds dang good.
https://en.wikipedia.org/wiki/Pork_tenderloin_sandwich
Batter and fry, make a sandwich.
Or throw in a crock pot with a big can of Nazi cabbage and tomatoes.
Let you in on a dirty little secret.
Pork tenderloin sammies ain't tenderloin.
It's pork steak( shoulder) that's ran through the tenderizer.
Honestly its better than tenderloin.
Without the bone and fat, what's tenderloin have to offer?
It gets dry fast, and not much taste.
Pork shoulder on the other hand has fat in it.
And is a tastier muscle.
Tenderizer it, and you have a superior piece of meat. Cheaper.
Let you in on a dirty little secret.
Pork tenderloin sammies ain't tenderloin.
It's pork steak( shoulder) that's ran through the tenderizer.
Honestly its better than tenderloin.
Without the bone and fat, what's tenderloin have to offer?
It gets dry fast, and not much taste.
Pork shoulder on the other hand has fat in it.
And is a tastier muscle.
Tenderizer it, and you have a superior piece of meat. Cheaper.
I'm a big fan of grilled pork shoulder steaks. Cook a lot of them, for the reasons you mentioned. Not all stores around here sell them, though.
I've never had a Hoosier sandwich. My friends who lived in Indiana, swear it's tenderloin. Looks like butterflied.
I've done plenty of schnitzel using venison or pork, with a cast iron pan. Always stays moist and tender.
Much appreciated, everyone.
I buy the buffalo chicken seasoning (like shake n bake) coat them and cook in the oven.
SPG, dust in flour, and into a hot greased cast iron skillet. You can pound them between plastic wrap and cook them in a minute.
That would do!
Little shredded lettuce, tomato, mayo and a slice of raw..........
3/4 inch thick of Walla Walla sweet onion and a gob of mustard and you got a sammich Jimbo,
W. Bill
Set aside a half hour and don't rush it.
Add a splash of water to pan, cover, and fry over low heat for 30 minutes. Adjust the heat so you have to add another splash every five minutes or so and flip the chops at the same time. Keep the routine going until the meat is pulling off the bone and tender. Deglaze the pan with another splash and pour over the chops.
3/4 inch thick of Walla Walla sweet onion and a gob of mustard and you got a sammich Jimbo,
W. Bill
Dammit!
I forgot the mustard!
Good catch.
i love bone-on thin ones, less than a half inch thick, grilled (of course)
You could use them for breakfast with eggs, potatoes, and gravy. After frying the flour coated chops, make some milk gravy.
Batter and fry, make a sandwich.
Or throw in a crock pot with a big can of Nazi cabbage and tomatoes.
What's the ratio of kraut to tomatoes? Ballpark
I like them fried in bbq sauce in a skillet. Keep going till the sauce is cooked down and thick, can do it on a grill too.
Or shake-n-bake in the oven. mmmmmmmmm
I actually prefer a thin pork chop as long as there is fat on it. A chunk of pork fat cooked crispy covered in shake-n-bake is one of God's greatest gifts.
Thin boneless chops are great cooked fast in a pan. I do them that way all the time. I dust both sides with Prudhomme's Meat Magic, heat a little light olive oil in a skillet and lightly brown both sides. Quick and easy.
(Light olive oil, not virgin or extra virgin.)
Tenderize them a bit, dip in milk, coat with break crumbs, couple minutes a side in an oiled pan and have schnitzels!
This ^^
Fried till almost crispy in cast iron skillet. Put it in a warm biscuit.
Shake N Bake, cast iron skillet in 400* oven, 30-40 minutes. Top with Enrico Formella Extra Hot Giardiniera. Make extra, or wish you did.
Pork Chops Calabrese:
Thin cut pork chops
Sliced hot cherry peppers (seeds removed)
Sliced potatoes
Sliced Onion
Chopped Garlic
Olive oil
Splash of balsamic vinegar
Salt and pepper
Sauté/cook all ingredients together in a cast iron skillet
On the grill or fry in bacon grease along side a couple large eggs for breakfast.
You could use them for breakfast with eggs, potatoes, and gravy. After frying the flour coated chops, make some milk gravy.
My favorite for thin chops.
Crockpot not a bad way to go.
Put 4 or 5 in, cover w cream of ..... soup and some ranch dressing seasoning. Let em cook all day then eat.
Cream of whatever makes pretty good gravy on some spuds after its been cooking w that meat for 8-10 hours.
Works for those nasty ass boneless skinless chicken breasts too.
Tenderloin sammich pretty good vittles!!
Crockpot not a bad way to go.
Put 4 or 5 in, cover w cream of ..... soup and some ranch dressing seasoning. Let em cook all day then eat.
Cream of whatever makes pretty good gravy on some spuds after its been cooking w that meat for 8-10 hours.
Works for those nasty ass boneless skinless chicken breasts too.
My wife does a roast with the soup and ranch mix.
I didn't sound like a good combo to me. Still doesn't.
But it's damn good.
Batter and fry, make a sandwich.
Or throw in a crock pot with a big can of Nazi cabbage and tomatoes.
What's the ratio of kraut to tomatoes? Ballpark
I go two to one.
But I really like sauerkraut.
Crockpot not a bad way to go.
Put 4 or 5 in, cover w cream of ..... soup and some ranch dressing seasoning. Let em cook all day then eat.
Cream of whatever makes pretty good gravy on some spuds after its been cooking w that meat for 8-10 hours.
Works for those nasty ass boneless skinless chicken breasts too.
My wife does a roast with the soup and ranch mix.
I didn't sound like a good combo to me. Still doesn't.
But it's damn good.
We have that here at least once a month or so (with the chops). I put it over rice. Leftovers make a good sandwich too.