Nancy Young wrote:

>
>
>>Welcome to the fattening up of America. Way too big. When I see a chop
>>like that, I know it's dinner for two. Sure I could eat one myself, but why?
>
>
> I really don't know why you say that. I buy pork chops all the time
> and my main bitch is that they are too lean. No flavor. I want to
> eat a pork chop, I want a good pork chop.
>
> These were far larger than any pork chop I've ever seen. No fattening
> up of America. Just huge pork chops. Probably pork steaks as Jill
> said. Of course I didn't eat a whole one.

That was my point Nancy. They are getting much larger in the stores.
Never used to be that large. Do we really NEED to eat that much chop?
Yes, I have seen pork chops of that size in Seattle. They are NOT pork
steaks.

As for too lean, that is true, for the most part. About five or six
years ago, the pork council decided that pork was getting a bad "fat"
rap. So, they did two things. They bred the pork to be leaner, and
developed an ad that touted that pork was the other white meat. In the
Albertson's supermarket, they have been selling select beef, touting
less fat. And it is, and it is also not tender.

I gave up on those lean chops and have opted for the "natural" chops,
with no this or that. They taste much better, and are more tender, too.
Yes, they do cost more money. What I have been forced to do is to buy
chops when on sale, and use the Tilia to save what I don't use today.
>
>
> Yeah, I've been thinking of doing that. Plus, here's something I
> never thought of, to me cutlets are chicken or veal ... so I saw in
> that free magazine, slice pork roast into thin slices and give it the
> old whacharoonie for pork cutlets. Embarrassed to say it never
> occurred to me that pork could be cutlets. I'll try that one day
> with a boneless pork roast.
>
> nancy
At Costco, they sell four packs of pork tenderloin. I will cut each into
inch wide slices, and make cutlets. It's a great idea. And the meat goes
much further.

I like this recipe:

* Exported from MasterCook *

Crispy Pork Cutlets with Citrus Sauce

Recipe By : Marcia Kiesel, Food and Wine, 5/2003
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Main Dish
Meats Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1/4 cup fresh orange juice
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
2 1/2 cups Japanese panko or dry bread crumbs
1 pound pork tenderloin -- cut into twelve
1/2-inch-thick slices and pounded 1/8
inch thick
Salt and freshly ground pepper
Vegetable oil -- for frying
1/2 cup coarsely chopped fresh orange or
tangerine sections

1. In a small bowl, stir the soy sauce with the mustard and the orange
juice until combined. Set the sauce aside.

2. Put the flour in a shallow bowl. In another shallow bowl, beat the
eggs with the water. Spread the bread crumbs in a third
shallow bowl. Season the pork slices with salt and pepper, then dredge
them in the flour, shaking off the excess. Dip the slices
in the beaten egg and then coat them completely with the panko bread
crumbs.

3. In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
Working in batches, fry the pork slices over high heat until they
are browned and crisp, about 2 minutes per side; if the pork browns too
quickly, lower the heat. Transfer the fried pork to paper
towels to drain, then keep the slices warm in a low oven while you fry
the rest.

4. Arrange the pork slices on plates. Top the pork slices with the
chopped orange sections and serve, passing the citrus sauce
at the table.

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--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener