"A Moose In Love" schrieb :
> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
> pound at the eastside downtown market. I made them in a very simple
> manner. Turned the cast iron pan to medium. Covered with a tight
> fitting lid, and waited for the temperature to come up. A bit of
> olive oil in there then a pork chop. btw, I trimmed the chops down to
> pretty close to zero fat. I browned it, flipped it and cooked till
> done; all the while keeping a tight fitting lid on it. No salt or
> seasoning of any kind. Simply outstanding. No veggies, potatoes,
> just the chop. Next week I'm going to get a lamb shoulder chop(or was
> it a leg steak; I forget). The one butcher at the market has some
> really good looking ones at $10.99 per pound. I'm not a fan of lamb,
> so I don't know how tender of a cut this chop is. Any hints?


If it's a chop, it doesn't come from the shoulder, but from the back.
The shoulder is used for ragouts, the chops are either fried or breaded
and fried.

Cheers,

Michael Kuettner