Oct. 7, 2012 8:45 pm
We try to limit our pork consumption, but when pork is on sale, I try to buy a couple cuts & freeze them. What you do with them, like beef or whatever 4-legged animal, depends on what cut you buy. Bone-in center cut, about 1" thick, is like a pork porterhouse steak. I drizzle a little EVOO on them, salt, pepper, and maybe a tad of granulated garlic (I DO NOT USE garlic SALT, uck), then I use my cast iron grill pan, brushed with a little EVOO, and grill them about 4-6 mins., each side, then put them on a Pyrex pie plate and put them in a pre-heated 400 degree oven for 10 mins., while I finish off the sauteed veggies, and pasta, or potato, or rice, etc. Sometimes we have a pork chop and a big salad with a piece of garlic toast. If they are boneless center cut chops, those are very lean and have no marbling - can be dry and tasteless very easily. I usually pound those out to about 1/4", dredge them in seasoned flour, egg wash, and seasoned bread crumbs (I use a combination of Panko crumbs and fresh homemade bread crumbs), and then saute them in a little EVOO & 1 Tblsp. of butter. Yummm. Ribs need to be par-cooked and them grilled or roasted. Like I said, we limit how much pork we eat, but in moderation, it can be a very nice change from chicken, fish, beef, etc. Good Cooking.