| With increased prices for beef, more and more people are choosing alternative types of meat.
And pork chops are a great tasty and affordable option. But do you know your pork chops like you know your steaks? The pork chop is the steak equivalent from the pig and there is actually more than one cut or type of pork chop. In fact, pork chops and steaks are actually quite similar in the way they are cut and priced. Knowing the difference between these cuts can help you cook pork chops that are tender, juicy, and extremely flavourful. So here is a quick guide on the most common pork chop cuts, what they taste like, and how best to cook them: Shoulder Chop Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks. What it tastes like: While shoulder chops have tons of flavour, they also have quite a bit of tough gristle and bone. The meat has to be braised to be tender or tenderized before cooking. How to cook it: While shoulder chops can be cooked over high heat if tenderized properly first, they have enough fat to withstand being braised in slow, moist heat to break down the connective tissues and do well in the slow cooker. Loin Chop Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop. What it tastes like: Very lean, very mild pork flavor. How to cook it: Because tenderloin and loin cook at different rates, loin chops can be hard to cook properly since both are present. Similar to rib chops they should be cooked quickly. So grill, broil, or sear-roast these chops but be careful not to overcook them. Brining will also help with keeping the meat moist. Rib Chop Other names: Center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, rib pork chop. What it tastes like: These chops are very tender, have a little more fat than loin chops, and have a mild flavour. How to cook it: Since the meat is lean, quick cooking like grilling, broiling, or sear-roasting are the best methods. Brining first will help keep these chops moist and tender. Sirloin Chop Other names: Sirloin steak. What it tastes like: Loads of pork flavor but tough unless braised. How to cook it: Because of all the different muscles present, sirloin chops should be cooked over slow, moist heat, in the slow cooker, braises, or stews. Boneless Chop Other names: America’s cut, pork loin filets. What it tastes like: The absence of bones to provide protection from overcooking and the lack of fat present usually around these bones means that these chops are less flavorful than their bone-in counterparts. How to cook it: Cook boneless pork chops the same way as rib or loin chops: grilling, broiling, or sear-roasting. It is highly recommended that boneless pork chops are brined. Tips for Perfectly Cooked Pork Chops: ✔ Thicker is better. These days, pork is bred to be quite lean and can be very easy to overcook. Thicker pork chops are more forgiving, so try to purchase double-cut pork chops (at least 1 1/2 inches thick). ✔ Cook the chops between 145°F and 160°F then cover them and let them rest a few minutes before serving. ✔ Go for bone-in. The bone helps provide some protection from overcooking and also has some fat around it that keeps the pork juicier and tastier. Now it is shopping time! Your local NoFrills has a great sale on a Pork Chop Combo for $1.88 / lb. At those prices you will want to pick up a couple packages! And don’t forget your ZEG Sauces to use as a tenderizing marinade and/or to drizzle over your mouth-watering pork chops! Enjoy! Savour the Flavour! 🐷 ZEG Sauces are a multiple use condiment sauce that can be used on any food around the world. 🐷 You can use ZEG Sauces for basting, marinating, spreading, as a side dipping sauce, or as a dressing the options are unlimited. 🐷 Use ZEG Sauces on everything from chicken, pork, and beef to vegetables, rice, and tofu. |
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Click Picture for ZEG Sauces |
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Click Picture for Sale (August 18 – 24) |
