The pork loin is the center of the pork chop. You can not get the loin and the chop. It is one or the other. But I guess you could get a loin from one side of the pig and chops from the other. We like the loin sliced and tenderized at the butcher so they look like chop steak. Then roll them in egg and cracker crumbs and fry. Get a bug bun, American cheese and pickles...put em all together and mmmm... Bacon....crisp.
Silly poll. It should have been multiple answer. Grilled porkchops (thick ones) are one of my favorite ways to eat pork. That said bacon is always good. A good porkroast is great as well.
Basically, it's a cut of pork that is from just above the rib cage. You can get them bone in (IMHO, the best way), or boneless (easier to cut, but not as tasty, IMHO). Basically speaking it's what the pork chops come from. http://en.wikipedia.org/wiki/Pork#Cuts
A good roast pork! I like the leg, though belly is also good. Covered in plenty of salt and into a very hot oven for half an hour, then roasted at regular heat - produces the crackling. Mmmmm
I like to salt cure my pork bellies and then put them in my smokehouse to give my bacon the best flavor I can get anywhere. About twelve hours of cold smoke makes it taste sooo good.
As with all meats, first give it a quick wash with cold water to remove any possible listeria. In that wash, you might soak in just a touch of white vinegar or as some folks do, a touch of baking soda. After the rinse, put 2 or 3 T-Spoons of white vinegar atop of your pork chops, add garlic powder & oregano to taste, and leave it covered for 1-2 hours. This tenderizers the meat and adds flavor. Thereafter, remove the meat from the vinegar (give it a little shake to remove any unwanted vinegar) and put onto a frying pan that is lightly oiled. Cook each side until brown and season with salt/pepper ( I always add sliced white onions). Top with ketchup or barbecue sauce when serving. Yum!!!!
Most hams are pre-cooked. There are many ways to prepare it. Baked with a brown sugar glaze is nice. Or sliced into ham steaks...or fried into ham sandwiches with mustard and cheese.
As stated above, most of those have hams that are fully cooked. Here's a very simple but tasty dish: pork 'n beans: ingredients = 1) any style of canned beans* 2) large can of ham put a couple spoons of olive oil into a cooking pan pour cooked beans & spread evenly over pan add seasonings to taste cut canned ham into chunks & spread throughout the pan add sliced onions all it takes is just a few minutes and you have a simple but tasty meal *examples: https://mybrands.com/getmetafile/da...1ae40701e2/B-M-Barbecue-Beans?maxSideSize=700 https://i5.walmartimages.com/asr/dc....jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF
I like roasting a ham in the oven for a while. Yeah, some are fully cooked. I like to get a can of sliced pineapple and place them on the outside of the ham, holding them there with whole cloves. I then take the juice and mix some light brown sugar in it and pour it over the ham. Cover the ham and place in preheated oven. Cook to an internal temp according to charts for either fully cooked or fresh ham. Here is a decent recipe: http://www.recipetips.com/kitchen-tips/t--749/roasting-ham.asp You can find other recipes in a search. I like pork cooked in a crock pot with sauer kraut and seasoned with sage, thyme, and parsley. I put the kraut over the top of it so the juices get into the meat. A slow cooker is similar. Cooking it sow will make it tender and fall apart. This method helps with loin cuts. Darker cuts are juicier and tastier, but have more fat content. I don't use bacon much. When I did, I simply fried it for use on the side of eggs or pancakes. I will use a hamhock in navy bean soup for flavor, since it is pretty smokey. Sometimes, I use sausage for breakfast. I mix a little ground pork in with meatloaf.
whenever I have seen professional TV cooks pan fry pork chops, I find it interesting that they first sear the meat on a very hot pan, then they put the meat into the oven for a good roasting I do the precise opposite - first, I roast the meat well covered to insure that the meat is well cooked on the inside while retaining its moisture - then, I put the meat onto a hot pan in order to sear it works very well for me
Soft. I'm not a big fan of hardened fat. The ideal is where it is hard enough to where it doesn't totally flop on the pork, but soft enough that it bends instead of breaking.
