Often I wonder why I rarely ever eat pork chops / loin ? (white wine, whiskey)

[StrkAliteN]

I like pork chops and I like pork loin. It just seems that I never buy it and never prepare it. As in not once in the past 10 yrs. I can count on 3 fingers the number of times I have purchased a pack of pork chops from the grocer.

And I am not really sure why either ? I like them ... they are fairly cheap ( usually $3-4lb or so ) ... they are extremely easy to cook ( even for a novice chef such as myself - hahaha )

I eat bacon for breakfast easily 4-5 times a week. Maybe that over rides the impulse in my brain that wants me to prepare pork chops for dinner ?

Never really thought about it until I started frequenting the food forum here on CD this past 6 months or so.

[Mouser]

I can see that

I like a Loin that's seasoned ( Cavenders Greek Seasoning, Poultry Seasoning )
then I wrap in with Apple-wood Smoked Bacon then plastic wrap for 24hrs.

Take it out, let it sit until it's room temperature, place it on a rack over a foiled lined
cookie sheet. lightly sprinkle Paprika and place in a 400 degree oven for
10min then back the heat down to 350 until it's done.

[eureka1]

That's why we love pork chops. You don't have to do anything to them!

[Threestep2]

Thick chops off the grill, sauce of choice.
Thick chops pan fried with butter, white wine, mushrooms of you like them.
Band a filet in bacon, 350F or off the grill. Makes great sandwiches.

[evening sun]

we get a pork lion or shoulder at least once a month, it makes several meals & we enjoy all of them.

[bellakin123]

Originally Posted by StrkAliteN

I like pork chops and I like pork loin. It just seems that I never buy it and never prepare it. As in not once in the past 10 yrs. I can count on 3 fingers the number of times I have purchased a pack of pork chops from the grocer.

And I am not really sure why either ? I like them ... they are fairly cheap ( usually $3-4lb or so ) ... they are extremely easy to cook ( even for a novice chef such as myself - hahaha )

I eat bacon for breakfast easily 4-5 times a week. Maybe that over rides the impulse in my brain that wants me to prepare pork chops for dinner ?

Never really thought about it until I started frequenting the food forum here on CD this past 6 months or so.

Really? I make them at least 3 times a month. I like the T-bone pork chops, as they tend to not dry out but I like any pork chop (who am I kidding? I like all the pig parts lol)


I don't equate bacon to pork chops though

[ABQConvict]

I was in the same place. Then I went to a festival in Ohio where a booth was selling grilled, thick-cut pork chops basted with whiskey sauce on a bun.

Since then I have replicated that experience a few times

[Miss Hepburn]

I only buy ribs and shoulder/picnic roast...I advise my friends that don't know much about meats...Loin and chops are like white meat, dry.

[bellakin123]

Originally Posted by Miss Hepburn

Loin and chops are like white meat, dry.

^Yep. That's why they need to be brined if possible. If I use the bone-in chops, I usually brine and watch the cooking time. Same with the loin. Actually, I use the loins in the slow cooker a lot and find they stay juicier. If I'm making a roast, I try to get one with fat on it otherwise it becomes a dry brick.

[17thAndK]

Small, cheap, boneless chops are my go-to cut. Bread, brown, then bake under foil in a sauce of fond, canned mushrooms, marsala, paprika, and heavy cream. Wow, are those good!