In article >, " BOB"
> wrote:
> I usually cut these into thirds, roast one whole, butterfly and stuff
> one, and then cut the third third into about 1 inch medallians. I
> can't call them "chops" without a bone, so medallian wins for the
> name.
Sure, I'll go with medallions. I'm remembering that a few years ago the
American Pork Council (whatever their trade association name is) coined
"America's Cut" as the name for a lean boneless pork chop. A boneless
center loin chop, actually. Supposed to be a versatile cut. Makes me
wonder if they thought "medallions" was a little hoity-toity for
recognition by the commoners.
http://www.google.com/search?hl=en&i...ica%27s+Cut%22
> I'm thinking grilled (over hardwood charcoal) after being rubbed
> with a salt-n-pepper rub, then that " Cherry Chipotle Sauce" sounds
> like a winner, though I've never tried cherry chipotle. I have had
> Raspberry chipotle, and it was great.
And I've thawed the cherries for another batch of the stuff. :-)
and I've got to improve my grilling technique -- I make a miserable pork
chop and about the only success I've had has been on the grill. Lately,
that's been pretty lousy, too. :-/
>
> OK, the oven would work too, I guess. Whatever you do, let us know
> (like you wouldn't!).
Hey, I'm always happy to talk about my flops.
Enjoy.
Thanks, Bob. If I sliced one of these babies into, say, half inch
slices, what might I do with them and how long would they take? Ech.
Maybe I should go dig up the Cook's Ill. recipe for pork chops. Several
years ago they had a thang about it that I actually followed. :-)
Came out fine. Better than fine. Involved some balsamic vinegar.
BTW, I was poking around the various Pork Producers Associations and
Boards and my own MinnySoda site has some nice pages of recipes and info:
http://www.mnpork.com/consumer/recipes.php
http://www.mnpork.com/consumer/elegance.php
http://www.mnpork.com/consumer/cuts.php
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
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