"Omelet" > wrote in message
news
> In article >,
> "Ed Pawlowski" > wrote:
>
>> "Omelet" > wrote in message
>> >
>> > IMHO there is quite a difference in taste.
>> > Not many people spend the money on pork loin so may not be able to
>> > tell?
>> > <shrugs> I can get it cheap quite often, so do.
>> > --
>> > Peace! Om
>>
>> I think the taste difference is greatly diminished in some dishes. Veal
>> is
>> a nice delicate flavor that can be overwhelmed when breaded, heavily
>> seasoned, sauced etc. I'm thinking especially like veal (or chicken)
>> parmesan with a heavy red sauce.
>
> Y'know, I've never tried making a parmesan dish with pork. Chicken,
> range veal, eggplant and zucchini, yes, but not pork.

Works nicely, been doing pork parm for more years than I can remember, just
don't pound it, slice it thin.
Boneless veal shoulder works well too, ask your butcher to run it through
the cubing machine... it's the same that's used for those veal
steaks/patties typically found frozen.

> Gives me an idea of more things to do with those 1" thick pork loin
> chops. I wanted to slice pockets into some of them and stuff them but
> was just going to electrogrill them. Never thought of serving them with
> a red sauce.

I braise pork chops in tomato sauce often (usually shoulder chops), makes
for a wonderful pasta sauce and the meat melts in your mouth.... I always
make plenty extra for the freezer. It's good with veal shoulder chops too,
my mother's favorite... loin veal chops are too expensive for braising.