Home Cooking


boneless pork loin chops


Home Cooking 5

boneless pork loin chops

babette feasts | Oct 26, 2005 08:03 PM

Having achieved reasonable ability with the duck breast and the fish filet, decided to move on to the pork chop. After 10 years of vegetable eating and a handful more of pickiness/squeamishness about meat, I'm a novice at cooking it.

Some in the case had a definite darker portion and a definite lighter portion, others were uniformly light, although not quit as light as the light portion on the two-toned chops. I'm assuming that the darker meat would be more flavorful. Would there be other advantages or disadvantages to the two-toned chops? Before I could engage him in discussion, the butcher picked out a uniformly light one for me. Was he assuming that if I wasn't sure what I wanted, I'd want the milder one, or is the general preference towards uniformity?

What do you look for in a pork chop?

BTW, I only went boneless because they looked smaller and I didn't want a huge hunk of meat, I'm not afraid of meat on the bone and know cooking on the bone is supposed to add flavor.

Want to stay up to date with this post?

Recommended From Chowhound