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Sheldon at wrote on 2/12/05 1:41 PM:
>
> Nope... "Boneless Pork Chop" defines *nothing*, except that either the
> butcher is a pinhead or the butcher thinks the consumers are pinheads,
> the latter is most often the truth. Pork chops can be loin chops but
> can also be shoulder chops. What Sheryl has there is most likely
> "boneless pork loin medalions", not chops... in fact we're not quite
> sure from which section of the loin, although they're usually from the
> center cut
I don't know what the term medallion means by strict definition, but to me,
a medallion is a thin, small (maybe 1.5-2 inches), round slice of meat,
usually cut from a single muscle.
What I have was labeled "Boneless Center Cut Pork Loin". They are one inch
thick "chops" (or steak, if you prefer). They are sort of oval in shape,
about 4 inches long and 2 inches wide, with a thin strip of fat around the
edge. Little or no marbling.
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