![]() ![]() I’m not nearly THAT busy these days, but I still have a bunch of cookies to bake and a stack of presents to warp. That is not such a huge problem for us these days, but I remember when December was a whirlwind of school and church activities, music lessons, play practices, shopping, mailing, decorating, gift wrapping, cookie baking, planning company meals and on and on. That’s a great thing this time of year, when we’re all so busy, just trying to get through this month to Christmas. If you don’t like your chops pink in the center, the apples and onions will help make this a succulent dish, even with a bit more cooking time. Loin chops are a lean cut, so too much cooking will dry them right out. How long you cook them is more a matter of taste than safety – there is no more risk in eating medium-rare pork, than there is with beef. I like bone-in chops for most things, but if you’re in a hurry, loin chops are an easy shortcut. I must admit that loin chops are not always my first choice when it comes to pork. Sounds kinda fussy, doesn’t it? Reality: nothing could be further from the truth. Having a hard time picking a method? Here’s a handy chart to estimate how long each basic method takes with a center cut chop that’s about 1-inch thick.Pork Loin Chops with Apples and Onions. Anywhere from 3 to 10 minutes, depending on the thickness of your chop. Like any kind of meat, don’t forget to let your pork chops rest before eating.Plan for about an hour per pound of meat. You can even brine pork chops in a salt-water mixture. Some say you don’t need to salt pork chops because they’re naturally a little salty but that’s not the case! Trust me on this. The length of cooking primarily depends on the cooking method and the thickness of the chop, which can vary from ½ an inch to 2 inches. Use an instant-read thermometer to check for doneness, using your recipe as a timing guide. You’re looking for an internal temperature of at least 145☏-that’s considered medium rare.Regardless of method there are a few basic ground rules. Just make sure they’re both properly wrapped to prevent freezer burn, and that you also provide enough time to fully thaw your pork in the fridge before cooking.īecause pork has a naturally mild flavor, you really can cook pork chops a lot of different ways with delicious results. I am known to buy in bulk and freeze my pork chops. I’m kind of a snob (thanks Dad) and prefer locally raised Iowa pork, but really it comes down to your budget and preference. Many of the recipes we’ve rounded up below use a center-cut chop, but will work with some timing adjustments if you prefer another cut of meat. This cut is very lean and doesn’t have any connective tissue. ![]() The meat is cut from above the loin chop and is typically about an inch thick. The Center Cut-sometimes called a New York chop, pork loin chop and even America’s Cut-is always boneless. Because there are different types of muscles in one cut, you naturally get a lot of flavor variation. The Sirloin Chop comes from further down on the hip area and has more bone remaining. Either the loin or the top loin is a very lean cut of pork and is typically a little more expensive. Top loin chops indicate there is no tenderloin. The tenderloin gives these chops the classic T-bone shape. The Porterhouse (aka loin chop) comes from the hip area and sometimes includes the tenderloin. This cut is leaner than the blade chop, but still has a nice amount of fat to lend flavor once cooked. These cuts will always have the rib bones still attached. The Rib or Ribeye Chop comes from the center of the back, where the ribs are. Sometimes the blade chop is butterflied, or split in half, and sold as pork loin country-style ribs. This cut in particular is good for slow cooking, as the longer cook time breaks down the gristle. This meat is a little darker in color, more marbled and has more connective tissue between the meat and the bone. The Blade Chop, also known as the shoulder chop, comes from the shoulder! Genius, I know. Regardless, select meat that’s pink with a small amount of marbling and white (not yellow) fat. Other names indicate exactly where along the back the meat comes from, and sometimes just the size of the cut. The most important thing is that the pork chop comes from the loin, or the big back muscle. There are a lot of variations on the pork chop theme. The best cuts have a small ribbon of fat along one side that helps flavor your pork-no matter how you prepare it. Not all pork chops are the same! When I think of a pork chop, I think of a thick, at least 1-inch thick, cut with the rib bone still attached. ![]()
0 Comments
Leave a Reply. |