Would this be better suited for slicing into individual chops than cooking whole?
Wife brought this home. It’s huge. Thinking it would be good to cut into individual chops than cooking whole because it’s just more than I would ever make in one serving.
by I_Am_A_Real_Horse
5 Comments
augustus_gloob
I’d slice into chops if you’re looking into cooking hot and fast. Keep as a chunk if you’re slow roasting or smoking. I’ve been doing these as chops on the blackstone and they turn out amazing. Guess it all depends on how much time you want to spend.
Empirical_Knowledge
Depends ultimately on what you are making.
Keep two things in mind:
First, this is a naturally lean cut. So if slice it, it will dry out faster when cooked. However, I don’t recommend this cut for roasts in the first place.
Secondly, if you slice it, you will have more surface area (for seasonings or sauces).
My favorite uses for pork loin are for breaded cutlets (for frying), and any pork chop recipes (pan fried or grilled).
sinsemillas
Options are endless, thick chops, thin chops, roast, or tacos. I like to roast the dark end and slice the white to thick chops and kinda sear and roast em. This is a standard protein in our house, keeps the costs down on some nights.
Captain-Who
Brine it, cure it, smoke it, slice it.
Homemade Canadian style bacon?
AutoThorne
I like to partially freeze it and run it through a meat slicer to get very thin slices. I’ll wrap slivered carrot, onion, mushroom, and burdock root, and then pan fry. Use toothpicks to hold it together while cooking.
5 Comments
I’d slice into chops if you’re looking into cooking hot and fast. Keep as a chunk if you’re slow roasting or smoking. I’ve been doing these as chops on the blackstone and they turn out amazing. Guess it all depends on how much time you want to spend.
Depends ultimately on what you are making.
Keep two things in mind:
First, this is a naturally lean cut. So if slice it, it will dry out faster when cooked. However, I don’t recommend this cut for roasts in the first place.
Secondly, if you slice it, you will have more surface area (for seasonings or sauces).
My favorite uses for pork loin are for breaded cutlets (for frying), and any pork chop recipes (pan fried or grilled).
Options are endless, thick chops, thin chops, roast, or tacos. I like to roast the dark end and slice the white to thick chops and kinda sear and roast em. This is a standard protein in our house, keeps the costs down on some nights.
Brine it, cure it, smoke it, slice it.
Homemade Canadian style bacon?
I like to partially freeze it and run it through a meat slicer to get very thin slices. I’ll wrap slivered carrot, onion, mushroom, and burdock root, and then pan fry. Use toothpicks to hold it together while cooking.