"Melba's Jammin'" > wrote in message
...
> I went to Sam's yesterday for a couple things and came home an 8.25#
> boneless loin roast. It had a nice fat cap on one side of it that I'm
> hoping will add some moisture to it when roasting. I cut it into three
> 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was
> not injected with salt water by the mfgr.
>
> Question for you and whomever: Instead of turning all into smaller
> roasts, any reason I might not have cut some of it into slices? (Would
> that make them boneless chops?) I'm thinking that my Cherry Chipotle
> Sauce will be pretty tasty with it.
> --
> -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
> "Peace will come when the power of love overcomes the love of power."
> -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
>

I cut the roasts into chops all the time, Barb. I like being able to adjust
the thickness for the recipe they'll be used it. It just seems more
convenient to me than finding and buying different thicknesses of chops in
the store. There's a butcher down the street from me (Iowa Meat Farms, what
can I say? It made me homesick lol ) and I often buy the roast from them,
save a couple 2 or 3 pounds for an actual roast, and slice the rest into
chops. I also like the bone in chops for grilling (served with another fave
from back east, Western Dressing), so I get those separately.
Seems to me the Cherry Chipotle would make for an interesting dinner...I say
go for it :-)

kimberly