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Favorite pork chop cut and use
Posted on 6/26/22 at 5:19 pm
Posted on 6/26/22 at 5:19 pm
So we tend to grill pork chops. But I have to host some Texans who want some good Louisiana pork stew or pork fricasee. Might be 10-12 people so don’t want to bust the budget. Doesn’t matter if it’s bone in or not but want them to feel like they all got enough meat and not have 5 pots to cook the meal. What sayeth y’all. Just pork. Thank you.
12
Posted on 6/26/22 at 5:23 pm to Royalfisher
I usually go with whatever version of pork chops are marked down that day.
Posted on 6/26/22 at 5:23 pm to Royalfisher
Bone in pork steaks from a butcher who isn’t doing to give you the shite where the bones are already brittle and break up in the gravy.
Posted on 6/26/22 at 6:19 pm to Royalfisher
I like the loin chops for grilling.
This post was edited on 6/26/22 at 6:25 pm
Posted on 6/26/22 at 6:23 pm to Royalfisher
Pork shoulder steaks. You’ll thank me later
Posted on 6/26/22 at 11:51 pm to Royalfisher
My recommendation:
Get a pork butt, trim & dice it into 1.5” cubes & make a stew. Serve it with dirty rice.
That's two pots.
Get a pork butt, trim & dice it into 1.5” cubes & make a stew. Serve it with dirty rice.
That's two pots.
Posted on 6/27/22 at 1:46 am to Royalfisher
Bone in thick chops smothered in onion gravy served over rice
Posted on 6/27/22 at 9:12 am to JAB528
quote:
Pork shoulder steaks. You’ll thank me later
Exactly the cut that you want for a stew/slow cook. Alternative is to buy a butt and cut into steaks yourself, but the bone is a pain with that.
Posted on 6/27/22 at 9:22 am to JAB528
quote:Love these. Hope to never have to eat a pork chop ever again. Dryer than a chicken breast.
Pork shoulder steaks
Posted on 6/27/22 at 9:48 am to AlxTgr
quote:
Hope to never have to eat a pork chop ever again.
The thicker cut ones with the bone in the middle stay pretty juicy. good for grilling.
It's the cut from the loin (lean and no bone) that dries out quickly. I sous vide those if I happen to cook them.
This post was edited on 6/27/22 at 9:49 am
Posted on 6/27/22 at 10:13 am to Saskwatch
quote:Even then, it's still white meat to my palate. Very hard to explain to anyone who likes white meat.
The thicker cut ones with the bone in the middle stay pretty juicy. good for grilling.
Posted on 6/27/22 at 7:08 pm to Royalfisher
Whatever is on sale
Posted on 6/27/22 at 8:29 pm to Sus-Scrofa
quote:
I usually go with whatever version of pork chops are marked down that day.
quote:
Sus-Scrofa
Name checks out
I’m listening to this guy
This post was edited on 6/27/22 at 8:30 pm
Posted on 6/28/22 at 5:03 am to BigDropper
quote:
Get a pork butt, trim & dice it into 1.5” cubes & make a stew. Serve it with dirty rice.
Bingo. I like to start by frying off a good fresh sausage then setting it aside to be cut in ~1" chunks and added back in after my pork has cooked down into a nice thick gravy. I'm team white rice for this dish.
Posted on 6/28/22 at 7:19 am to Royalfisher
Pork neck bones make a damn good dark gravy.
Posted on 6/28/22 at 7:31 am to Royalfisher
quote:
But I have to host some Texans who want some good Louisiana pork stew or pork fricasee
This past Saturday I made a nice pot of pork and chicken sauce piquant. Rouses had "Pork Fingers" on sale for $.99 a lb. and I got 2 packs and used all but 3 to grill.
The 3 I didn't put on the grill I trimmed and cut up in 1" chunks to use with chicken leg quarters in the sauce piquant. Came out great.
Here's another idea. Get a boneless pork loin and after trimming it, cut it into 1 1/2" thick steaks. Use a thin blade knife and cut a small slit in the side and use the knife to make a big pocket centered in the thickness of the chop. Then stuff it with boudin, season it well and grill it. The small incision to make the pocket will help hold the stuffing in as it cooks.
The reason for using boudin is it is already cooked. If using any other type sausage, make sure it is cooked prior to stuffing. If you use raw sausage in your stuffing it will take a long time to properly cook and the pork will be dry as dust by the time the stuffing is done.
You can also substitute a shrimp, crawfish, crab dressing as a stuffing since they will already be cooked prior to stuffing. More of a Cajun take with the seafood too.
This post was edited on 6/28/22 at 7:36 am
Posted on 6/28/22 at 1:29 pm to Royalfisher
Prime pork rib chops
Langenstien's and Dorignac's usually have them for $10 to $12 per pound. Cook them like you would a steak. The best.
Langenstien's and Dorignac's usually have them for $10 to $12 per pound. Cook them like you would a steak. The best.
Posted on 6/28/22 at 5:55 pm to Royalfisher
Our Walmart has pork ribeyes. They are small boneless pieces that cook quickly and there are about 12 per package.
If not those, thick cut bone in loin chops.
If not those, thick cut bone in loin chops.
Posted on 6/29/22 at 6:35 am to Royalfisher
quote:
Favorite pork chop cut and use
Double, french cut chop ---- at Trader Joe's.
Season with Midyett Rub, reverse sear, and then finish off in a skillet.
True restaurant-quality meal.
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