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boneless pork loin chops

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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.

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