We love pork more than beef. Gotta use a meat thermometer and only cook it to temp. (145). Try the pork steaks - cheapest cut there is and has the most fat. I sear them on high heat (again, watching internal temp.), and the fat cooks nicely and is very delicious.
They come flying out at 145F!
The only access I have to decent pork is the Crate Free stuff from Trader Joe’s: chops, bone in and out, ground, and lions. I use to like Pork Shoulder, but can’t find Crate Free of that either.
The other stuff I can smell the stock yard. YUM Food that smells like PORK POOP!!!
What could I/you do with the lions?
It was a lovely slow fast.
Do you mean tenderloin? I don’t buy it because it has no fat and is very unforgiving. If I were to cook it, I’d google the temperature so as not to overcook and serve it in some bacon grease or added fat.
Yes. And thank you for the heads up. I have always been curious. You save me from myself!
It’s a matter of preference; they aren’t that expensive, so maybe try it once to see if you like it. I will say, they are extremely tender and delicious - the key is not to overcook. I think I would slice them into 1.5" medallions and just watch carefully.
Start with a cold chop from the fridge in a cold non-stick pan. Set to medium heat. Don’t touch the chop for 2 minutes then turn or flip. After 1 minute, flip again. After another minute, flip. Continue at this rate until both sides are browned. You should have a perfectly cooked juicy chop. High heat and overcooking will dry the chop quickly. I buy cheaper chops with fat, bone in, boneless, and thick chops. It works with all of 'em.
Bikenstein! Dude! That did the trick. The wife flipped over them! THANK YOU!