"sf" > wrote in message
...
> On Tue, 09 Dec 2014 14:21:40 -0700, graham > wrote:
>
>> It couldn't have come from a similar source to lean
>> supermarket chops, which IME are generally tough unless subjected to
>> long, slow cooking.
>
> I've learned how to cook store pork chops. #1 rule, don't buy thin
> chops. #2 rule, don't over cook them. The people who think breading
> and frying is the only way to cook a chop will be disappointed every
> time.

Nothing wrong with thin buy they need to be cooked only briefly. I fry mine
but they are not breaded.

"Ed Pawlowski" > wrote in message
...
> On 12/9/2014 7:44 PM, sf wrote:
>
>> I've learned how to cook store pork chops. #1 rule, don't buy thin
>> chops. #2 rule, don't over cook them. The people who think breading
>> and frying is the only way to cook a chop will be disappointed every
>> time.
>>
>
> I've had good thin chops, but for every good thin chop I've had 10 dried
> out thin chops.
>
> Best are 3/4 to 1" and just past pink center. Once in a while I do like
> them breaded,but use 3/4" when we do. Very easy to overcook them..

I made them the other day. In the pan for just a couple of minutes, flip
and repeat. I did cut into one to make sure that it was cooked through. It
was.

That being said, pork is only something I buy when I find a good deal on it.
These were in the reduced section. None of us are big pork lovers but
husband has been going through the meat like crazy so I just cooked them up
and didn't leave him any other choices.

On Tuesday, December 9, 2014 10:59:13 AM UTC-5, Ed Pawlowski wrote:
> I've been eating pork chops for years and I like them cooked in a
> variety of ways. Last night we had the best ever pork chops, bar none.
>
> There was a franchise store called The Meat Store, but it is now an
> independent store in Avon CT called, the Avon Meat Market. I pass by it
> a couple of times a year as it is about 65 miles from me.
>
> The first time there we bought a few things and I noticed, but did not
> buy Berkshire pork chops. Last week we went by the store and stopped
> again. This time I bought a couple of the chops.
>
> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
> seasoned them with just salt, pepper, garlic. Seared them in a pan and
> finished them in the oven. They were tender, tasty, and well worth the
> $9.99 price per pound. Yes, I'll buy them again!

When you say, finished them in the oven......what temp, how long, just sitting on a baking sheet? Give us some details, please.

I like em stuffed, but I can't say they were ever fork-tender. I doubt that's possible.

On 12/11/2014 10:24 AM, Kalmia wrote:
> On Tuesday, December 9, 2014 10:59:13 AM UTC-5, Ed Pawlowski wrote:
>> I've been eating pork chops for years and I like them cooked in a
>> variety of ways. Last night we had the best ever pork chops, bar none.
>>
>> There was a franchise store called The Meat Store, but it is now an
>> independent store in Avon CT called, the Avon Meat Market. I pass by it
>> a couple of times a year as it is about 65 miles from me.
>>
>> The first time there we bought a few things and I noticed, but did not
>> buy Berkshire pork chops. Last week we went by the store and stopped
>> again. This time I bought a couple of the chops.
>>
>> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
>> seasoned them with just salt, pepper, garlic. Seared them in a pan and
>> finished them in the oven. They were tender, tasty, and well worth the
>> $9.99 price per pound. Yes, I'll buy them again!
>
> When you say, finished them in the oven......what temp, how long, just sitting on a baking sheet? Give us some details, please.
>
> I like em stuffed, but I can't say they were ever fork-tender. I doubt that's possible.
>
I know it's possible to get fork tender with thin chops. I couldn't say
the same for 1-inch chops.

Jill

On 2014-12-11 10:30 AM, jmcquown wrote:

>> I like em stuffed, but I can't say they were ever fork-tender. I
>> doubt that's possible.
>>
> I know it's possible to get fork tender with thin chops. I couldn't say
> the same for 1-inch chops.


Yeppers. That recipe that I mentioned the other day, rubbing thin
chops with salt, pepper, granulated garlic, oregano and chopped fresh
mint ... about a minute each side on the grill...... fork tender.
i

In article >, says...
>
> On 10/12/2014 3:37 PM, Dave Smith wrote:
> > On 2014-12-10 2:10 PM, wrote:
> >
> >>>
> >>> A rare breed of pig Yet, it seems to be widely available.
> >>
> >> It's like all beef is Angus now.
> >>
> >
> >
> > Funny how that works. There are some beef cattle in this area.I see
> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
> > Black Angus around, and it's been a long time since I have seen a Black
> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
> > high percentage of beef sold in local stores that is billed as Black
> > Angus. Curiously, there are always a lot of frozen ready to cook
> > hamburger patties that claim to be Angus.
>
> And I seriously doubt that anyone can tell the difference between the
> meats from the different breeds given similar diets etc.
> Graham

A butcher or farmer could identify the difference just by looking at
the raw meat; different breeds develop differemt conformation (which
affects the grain and texture of the meat) and fat marbling (which
affects the flavour). Same with sheep.

Janet UK.

On Thu, 11 Dec 2014 17:39:33 -0000, Janet > wrote:

>In article >, says...
>>
>> On 10/12/2014 3:37 PM, Dave Smith wrote:
>> > On 2014-12-10 2:10 PM, wrote:
>> >
>> >>>
>> >>> A rare breed of pig Yet, it seems to be widely available.
>> >>
>> >> It's like all beef is Angus now.
>> >>
>> >
>> >
>> > Funny how that works. There are some beef cattle in this area.I see
>> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
>> > Black Angus around, and it's been a long time since I have seen a Black
>> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
>> > high percentage of beef sold in local stores that is billed as Black
>> > Angus. Curiously, there are always a lot of frozen ready to cook
>> > hamburger patties that claim to be Angus.
>>
>> And I seriously doubt that anyone can tell the difference between the
>> meats from the different breeds given similar diets etc.
>> Graham
>
> A butcher or farmer could identify the difference just by looking at
>the raw meat; different breeds develop differemt conformation (which
>affects the grain and texture of the meat) and fat marbling (which
>affects the flavour). Same with sheep.

Would need to be from the exact same point on the beasts and would be
an educated guess... correct possibly 20% as compared to the 15% of
ordinary folks.

On 12/11/2014 12:13 PM, Dave Smith wrote:
> On 2014-12-11 10:30 AM, jmcquown wrote:
>
>>> I like em stuffed, but I can't say they were ever fork-tender. I
>>> doubt that's possible.
>>>
>> I know it's possible to get fork tender with thin chops. I couldn't say
>> the same for 1-inch chops.
>
>
> Yeppers. That recipe that I mentioned the other day, rubbing thin
> chops with salt, pepper, granulated garlic, oregano and chopped fresh
> mint ... about a minute each side on the grill...... fork tender.
>
I've done the same (baked) with thin chops, sans mint. Hot oven, short
cook time.

Jill

In article >, gravesend10
@verizon.net says...
>
> On Thu, 11 Dec 2014 17:39:33 -0000, Janet > wrote:
>
> >In article >, says...
> >>
> >> On 10/12/2014 3:37 PM, Dave Smith wrote:
> >> > On 2014-12-10 2:10 PM, wrote:
> >> >
> >> >>>
> >> >>> A rare breed of pig Yet, it seems to be widely available.
> >> >>
> >> >> It's like all beef is Angus now.
> >> >>
> >> >
> >> >
> >> > Funny how that works. There are some beef cattle in this area.I see
> >> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
> >> > Black Angus around, and it's been a long time since I have seen a Black
> >> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
> >> > high percentage of beef sold in local stores that is billed as Black
> >> > Angus. Curiously, there are always a lot of frozen ready to cook
> >> > hamburger patties that claim to be Angus.
> >>
> >> And I seriously doubt that anyone can tell the difference between the
> >> meats from the different breeds given similar diets etc.
> >> Graham
> >
> > A butcher or farmer could identify the difference just by looking at
> >the raw meat; different breeds develop differemt conformation (which
> >affects the grain and texture of the meat) and fat marbling (which
> >affects the flavour). Same with sheep.
>
> Would need to be from the exact same point on the beasts and would be
> an educated guess... correct possibly 20% as compared to the 15% of
> ordinary folks.

http://tinyurl.com/qxfd8y7

Janet UK

On 12/11/2014 10:24 AM, Kalmia wrote:

>> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
>> seasoned them with just salt, pepper, garlic. Seared them in a pan and
>> finished them in the oven. They were tender, tasty, and well worth the
>> $9.99 price per pound. Yes, I'll buy them again!
>
> When you say, finished them in the oven......what temp, how long, just sitting on a baking sheet? Give us some details, please.
>
> I like em stuffed, but I can't say they were ever fork-tender. I doubt that's possible.
>

Seasoned with salt, pepper, garlic and left them on the counter for a
half hour. Then I seared them in a pretty hot cast iron pan. I did not
time them, just looked for nice color. Put the pan in the oven at about
375 until they reached 140 internal.

On Fri, 12 Dec 2014 01:00:01 -0000, Janet > wrote:

>In article >, gravesend10
says...
>>
>> On Thu, 11 Dec 2014 17:39:33 -0000, Janet > wrote:
>>
>> >In article >, says...
>> >>
>> >> On 10/12/2014 3:37 PM, Dave Smith wrote:
>> >> > On 2014-12-10 2:10 PM, wrote:
>> >> >
>> >> >>>
>> >> >>> A rare breed of pig Yet, it seems to be widely available.
>> >> >>
>> >> >> It's like all beef is Angus now.
>> >> >>
>> >> >
>> >> >
>> >> > Funny how that works. There are some beef cattle in this area.I see
>> >> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
>> >> > Black Angus around, and it's been a long time since I have seen a Black
>> >> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
>> >> > high percentage of beef sold in local stores that is billed as Black
>> >> > Angus. Curiously, there are always a lot of frozen ready to cook
>> >> > hamburger patties that claim to be Angus.
>> >>
>> >> And I seriously doubt that anyone can tell the difference between the
>> >> meats from the different breeds given similar diets etc.
>> >> Graham
>> >
>> > A butcher or farmer could identify the difference just by looking at
>> >the raw meat; different breeds develop differemt conformation (which
>> >affects the grain and texture of the meat) and fat marbling (which
>> >affects the flavour). Same with sheep.
>>
>> Would need to be from the exact same point on the beasts and would be
>> an educated guess... correct possibly 20% as compared to the 15% of
>> ordinary folks.
>
> http://tinyurl.com/qxfd8y7
>
> Janet UK

Very apropos:
"Sorry but we haven't been able to serve the page you requested -
please try again.
If you typed in a URL, please make sure you have typed it correctly.
In particular, make sure that the URL you typed is all in lower case.
If you think this article may be missing, please contact
stating the URL of this page.
If you require further assistance, please contact our help staff at
the following address:
"

In article >, gravesend10
@verizon.net says...
>
> On Fri, 12 Dec 2014 01:00:01 -0000, Janet > wrote:
>
> >In article >, gravesend10
> says...
> >>
> >> On Thu, 11 Dec 2014 17:39:33 -0000, Janet > wrote:
> >>
> >> >In article >, says...
> >> >>
> >> >> On 10/12/2014 3:37 PM, Dave Smith wrote:
> >> >> > On 2014-12-10 2:10 PM, wrote:
> >> >> >
> >> >> >>>
> >> >> >>> A rare breed of pig Yet, it seems to be widely available.
> >> >> >>
> >> >> >> It's like all beef is Angus now.
> >> >> >>
> >> >> >
> >> >> >
> >> >> > Funny how that works. There are some beef cattle in this area.I see
> >> >> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
> >> >> > Black Angus around, and it's been a long time since I have seen a Black
> >> >> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
> >> >> > high percentage of beef sold in local stores that is billed as Black
> >> >> > Angus. Curiously, there are always a lot of frozen ready to cook
> >> >> > hamburger patties that claim to be Angus.
> >> >>
> >> >> And I seriously doubt that anyone can tell the difference between the
> >> >> meats from the different breeds given similar diets etc.
> >> >> Graham
> >> >
> >> > A butcher or farmer could identify the difference just by looking at
> >> >the raw meat; different breeds develop differemt conformation (which
> >> >affects the grain and texture of the meat) and fat marbling (which
> >> >affects the flavour). Same with sheep.
> >>
> >> Would need to be from the exact same point on the beasts and would be
> >> an educated guess... correct possibly 20% as compared to the 15% of
> >> ordinary folks.
> >
> > http://tinyurl.com/qxfd8y7
> >
> > Janet UK
>
> Very apropos:
> "Sorry but we haven't been able to serve the page you requested -
> please try again.

OK, have it the long way.

http://www.independent.co.uk/life-st...features/beef-
encounter-meet-the-master-taster-who-can-tell-a-cows-age-gender-and-
breed-from-one-mouthful-of-meat-1802716.html

Janet vUK

On Fri, 12 Dec 2014 14:57:09 -0000, Janet > wrote:

>In article >, gravesend10
says...
>>
>> On Fri, 12 Dec 2014 01:00:01 -0000, Janet > wrote:
>>
>> >In article >, gravesend10
>> says...
>> >>
>> >> On Thu, 11 Dec 2014 17:39:33 -0000, Janet > wrote:
>> >>
>> >> >In article >, says...
>> >> >>
>> >> >> On 10/12/2014 3:37 PM, Dave Smith wrote:
>> >> >> > On 2014-12-10 2:10 PM, wrote:
>> >> >> >
>> >> >> >>>
>> >> >> >>> A rare breed of pig Yet, it seems to be widely available.
>> >> >> >>
>> >> >> >> It's like all beef is Angus now.
>> >> >> >>
>> >> >> >
>> >> >> >
>> >> >> > Funny how that works. There are some beef cattle in this area.I see
>> >> >> > mostly Herefords, Belted Galoways and a few breeds. I have never seen a
>> >> >> > Black Angus around, and it's been a long time since I have seen a Black
>> >> >> > Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
>> >> >> > high percentage of beef sold in local stores that is billed as Black
>> >> >> > Angus. Curiously, there are always a lot of frozen ready to cook
>> >> >> > hamburger patties that claim to be Angus.
>> >> >>
>> >> >> And I seriously doubt that anyone can tell the difference between the
>> >> >> meats from the different breeds given similar diets etc.
>> >> >> Graham
>> >> >
>> >> > A butcher or farmer could identify the difference just by looking at
>> >> >the raw meat; different breeds develop differemt conformation (which
>> >> >affects the grain and texture of the meat) and fat marbling (which
>> >> >affects the flavour). Same with sheep.
>> >>
>> >> Would need to be from the exact same point on the beasts and would be
>> >> an educated guess... correct possibly 20% as compared to the 15% of
>> >> ordinary folks.
>> >
>> > http://tinyurl.com/qxfd8y7
>> >
>> > Janet UK
>>
>> Very apropos:
>> "Sorry but we haven't been able to serve the page you requested -
>> please try again.
>
> OK, have it the long way.
>
> http://www.independent.co.uk/life-st...features/beef-
>encounter-meet-the-master-taster-who-can-tell-a-cows-age-gender-and-
>breed-from-one-mouthful-of-meat-1802716.html

Udderly ridiculous... odds are your master never tasted "cow" meat,
nor have you.

On 2014-12-10 02:31:07 +0000, Sqwertz said:

> On Tue, 9 Dec 2014 16:57:53 -0800, Glutton wrote:
>
>> On 2014-12-09 16:08:40 +0000, Ed Pawlowski said:
>>
>>> The first time there we bought a few things and I noticed, but did not
>>> buy Berkshire pork chops. Last week we went by the store and stopped
>>> again. This time I bought a couple of the chops.
>>
>> What is Berkshire pork? Wiki tells me it's a "rare breed" of pig which
>> are in conspicuously limited supply. I see also that it is in Japan
>> Kagoshima, Japan.
>>
>> I wonder what "Berkshire pork" actually means.
>
> I suspect that article is very out of date. I suppose it's still a
> "rare breed" considering the amount of "general purpose pork" being
> bred by Smithfield and Triumph Foods.
>
> But Berkshire pork is becoming ubiquitous. We have a couple large
> grocers in town (Central Market) that only sell Berkshire pork parts
> and it's not terribly expensive (not sure if that includes their
> in-house sausage).
>
>> On the other hand, after spending six weeks in Japan
>> it seems that all pork is "Berkshire pork". Every sausage on every
>> breakfast buffet, what appeared to be ham but was called "bacon" in
>> myriad pizza's, "Caesar salads" and lots of other food called "bacon"
>> was all purportedly Berkshire pork.
>
> Uh, Japan does not use the term "Berkshire pork". They call it
> Kurobuta.
>
> -sw

Uh, they use the term "Berkshire sausage".
--
Food good! Fire BAD!! - Frankenstein's Monster

On 12/12/2014 5:37 PM, Glutton wrote:
> On 2014-12-10 02:31:07 +0000, Sqwertz said:
>
>> On Tue, 9 Dec 2014 16:57:53 -0800, Glutton wrote:
>>
>>> On 2014-12-09 16:08:40 +0000, Ed Pawlowski said:
>>>
>>>> The first time there we bought a few things and I noticed, but did not
>>>> buy Berkshire pork chops. Last week we went by the store and stopped
>>>> again. This time I bought a couple of the chops.
>>>
>>> What is Berkshire pork? Wiki tells me it's a "rare breed" of pig which
>>> are in conspicuously limited supply. I see also that it is in Japan
>>> Kagoshima, Japan.
>>>
>>> I wonder what "Berkshire pork" actually means.
>>
>> I suspect that article is very out of date. I suppose it's still a
>> "rare breed" considering the amount of "general purpose pork" being
>> bred by Smithfield and Triumph Foods.
>>
>> But Berkshire pork is becoming ubiquitous. We have a couple large
>> grocers in town (Central Market) that only sell Berkshire pork parts
>> and it's not terribly expensive (not sure if that includes their
>> in-house sausage).
>>
>>> On the other hand, after spending six weeks in Japan
>>> it seems that all pork is "Berkshire pork". Every sausage on every
>>> breakfast buffet, what appeared to be ham but was called "bacon" in
>>> myriad pizza's, "Caesar salads" and lots of other food called "bacon"
>>> was all purportedly Berkshire pork.
>>
>> Uh, Japan does not use the term "Berkshire pork". They call it
>> Kurobuta.
>>
>> -sw
>
> Uh, they use the term "Berkshire sausage".

Be grateful they don't use the term "Berkshire Hunt"!
Graham

On Wed, 10 Dec 2014 09:56:21 -0500, jmcquown >
wrote:

> On 12/9/2014 10:08 PM, sf wrote:
> > On Tue, 09 Dec 2014 20:50:59 -0500, Ed Pawlowski > wrote:
> >
> >> Best are 3/4 to 1" and just past pink center.
> >
> > Yes, except I'd say "at least" 3/4 to 1 inch. I had a pork chop
> > dreams are made of the other week and that one was flirting with 2
> > inches.
> >
> For a chop that thick I'd stuff it.
>
Not me. That would be like putting two skinny chops together with
something in between. No thanks!


--
A kitchen without a cook is just a room

On 12/13/2014 6:21 PM, sf wrote:
> On Wed, 10 Dec 2014 09:56:21 -0500, jmcquown >
> wrote:
>
>> On 12/9/2014 10:08 PM, sf wrote:
>>> On Tue, 09 Dec 2014 20:50:59 -0500, Ed Pawlowski > wrote:
>>>
>>>> Best are 3/4 to 1" and just past pink center.
>>>
>>> Yes, except I'd say "at least" 3/4 to 1 inch. I had a pork chop
>>> dreams are made of the other week and that one was flirting with 2
>>> inches.
>>>
>> For a chop that thick I'd stuff it.
>>
> Not me. That would be like putting two skinny chops together with
> something in between. No thanks!
>
>
If you say so. Cutting a pocket in a thick chop for stuffing isn't the
same thing as putting together two skinny chops with toothpicks.

Jill