So I broke down and bought a 10 pound boneless pork loin on sale
yesterday and faced the usual delightful problem of what to do
with such a large hunk of meat. To the intarwebs for ideas, I went.

After watching this particular video:
http://vimeo.com/8101573
(BTW, if that guy isn't a Chicago native, I'll eat my hat.)

I cut the loin into quarters and kept the two middle pieces as
roasts. I cut 1-inch thick chops off the ribeye end, except for
the very end piece, which I saved with the very opposite end piece
for sausage, meatloaf, cubes for stir-fry, whatever.

As for the sirloin end, the guy in the video cut some of it thin
for "breakfast chops." Never heard that term before, but after
seeing that and having recently had a discussion of British bacon
(unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
I thought, "Well, it's not pork belly, but it does have a nice fat
cap ... how 'bout I cut some really thin slices, pan fry them
up in the morning, and see how bad they really are" :-)

So I did. 1/8 inch thick, about like the "thick-sliced" American
bacon I get from the supermarket (or local butcher before their
shop burned down). Fried over medium-low heat until the lean was
the consistency of shoe leather and the fat was crispy. Tasty,
porky, not smokey shoe leather, crispy/chewy, rather like the way
I like "real" bacon cooked.

It wasn't the best thing I've ever had for breakfast, but I'd do
it again.

Served with leftover tortilla casserole fried as hash with a
lightly fried egg on top and a good dump of chopped cilantro and
scallions, it made for a "different" breakfast :-)

--
Silvar Beitel