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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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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![]() 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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