Cutting And Cooking Boneless Pork Chops

This isn’t so much a recipe as it is a guide for selecting and cutting pork chops. At the grocery store or meat market pork chops range between four and six dollars a pound, and sometime higher. Thick cut pork chops are usually higher, I've seen them for as much as 9.00 dollars a pound. That comes to 9.00 dollars for two chops and 36.00 dollars for the 8 chops I cut.

Pork Chop And Blanched Asparagus.

When chops are on sale, you can usually get them for around 3.00 dollars a pound for thin cut chops. I've never seen thick cut chop for that price.

Alternatively, you can buy pork loin and cut your own chops. You can usually find whole loins for around 1.79 a pound. Now you’re talking about paying a little over 7.00 dollars for those eight thick cut pork chops. Because there are only two of us I bought a half loin for 2.70 a pound, and in the past I've purchased half loins for as low as 1.97 a pound. That's 2.70 for two chops and 10.80 for eight chops, substantially cheaper than paying for thick cut chops. I saved 26.00 dollars. Does that motivate you to cut your own chops or what?

The other point I want to make is a continuation of the point I was making regarding brining. Again, while brining is my preferred method of preparing proteins sometimes you just want to make dinner, quickly and effortlessly. That’s what the “Cooking Salmon Perfectly” page, and this page is about, well, that and saving money.

Center Cut Pork Chops

Pork loin ready to slice.

Slice the loin into 1-inch thick chops.

Season liberally with salt and pepper and sear in a hot pan.

This is my wife's plate, she likes her chops medium.

The absolute best way to cut pork chops is to freeze the pork loin and cut them on a bandsaw, which is how professional meat cutters do it. Having said that for the home cook the best way to cut a loin into chops or steaks is to partially freeze the meat. Then, when you slice through it you get a nice even cut, which is how professional chefs do it.

To partially freeze the loin place it in the freezer for at least 30 minutes and up to one hour. Then remove the loin and slice it immediately. Separately wrap and freeze any unused portions.

Cutting And Cooking Boneless Pork Chops Quickly And Effortlessly.

• Yield: varies
• Prep Time: 10 minutes
• Cook Time: 4 to 10 minutes

Ingredients

• 1 whole or half pork loin, partially frozen
• Kosher salt, to taste
• Cracked pepper, to taste
• Peanut oil to coat the pan

Method

1. Place a cast iron skillet over medium high heat.
2. Using a chef’s knife slice through the loin to cut it into chops. Gauge the chops to about an inch thick. If you aren’t going to use all of the chops group them into serving sizes, if there are two of you wrap them in two twos, three if there three of you , etc, and freeze.
3. Lay out the chops and season both sides liberally with salt and pepper. Add enough peanut oil to lightly coat the bottom of the pan.
4. Lay the chops in the pan and cook two to three minutes per side, flipping them twice. So cook the first side about 1-1/2 minutes, flip, cook 1-1/2 minutes, flip, cook 1-1/2 minutes, flip, finish cooking. This will give you a chop that is rare to medium rare. If you prefer your chops some other temperature adjust the cooking times accordingly.
5. Remember to get a nice even sear on both sides you need to turn them frequently. Also, these are not brined so they will not like it if you over cook them.

Notes

1. This page is about getting inch thick chops without paying 7, 8, or 9 dollars a pound, or more, for them. However, there is no reason why you can’t cut the chops 1/2 inch thick, or whatever thickness you prefer.
2. Another reminder, do not overcrowd the pan. I have a 12 inch cast iron skillet and the most I'll cook is 3-chops at a time.

Tags: cooking boneless pork chops, low fat pork chop recipe, how to cook pork chops