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Dawn
 
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Default pork ribeye chops

I picked up a package of this at the supermarket today because I felt
like experimenting with something new, and they were a promotional item.

So, what the heck is a pork 'ribeye'? What I've got here is something
thicker than a pork chop, boneless, with a little marbling in it. Should
I cook this gently, or is it likely to be a cut that needs a long stewing?



Dawn
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Sheldon
 
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Dawn wrote:
> I picked up a package of this at the supermarket today because I felt


> like experimenting with something new, and they were a promotional

item.
>
> So, what the heck is a pork 'ribeye'?


Something written a pinheaded butcher.

What I've got here is something
> thicker than a pork chop, boneless, with a little marbling in it.

Should
> I cook this gently, or is it likely to be a cut that needs a long

stewing?

Regardless the labeling what you have is a piece of pork loin with the
bones removed... which would otherwise simply be a pork loin chop...
without the bone it is not a chop. Cook this cut the same as you would
a loin pork chop; grilled/pan fried are good... can also be breaded and
fried or baked... or butterflied and stuffed and baked. This is too
lean a cut for braising/stewing.

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