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BIG MISTAKE...I didn't have the butcher cut my 3 lb. pork loin chops. Now I don't know what to do. How am I going to roast it and then cut it with the backbone and t bone all attached. HELP

I purchase this 3 lb pork loin, it has the t bone in the middle and the back bones attached,
I thought of roasting it, but how am I going to cut it, since it has the backbone.
How do I cook it and how to serve it......I am lose on both levels, cooking, slicing. serving

Please help fellow chowhounds.........don't know what possessed me to not have him
cut into pork chops. It looked lovely the way it was, with both the loin and tenderloin, but
didn't think of the backbone and how I would slice it up,,,,,,,

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  1. Could you bring them back and ask him to finish the job?

    I didn't find much information about whole rack of pork chops. Here's one recipe that turned up: http://www.ksl.com/index.php?nid=204&...

    1. heylids, does it still have the chine bone attached?

      1. I don't think this will be a problem. Can't you just cut it lengthwise along the bone and then cut it crosswise to separate off slices of meat? It should be just like a beef rib roast.

        1. Cut off the meat you need and save the bones for soup!

            1. re: fourunder

              grrrreat video-- thanks for posting it!

              1. re: fourunder

                Yes... That video was great. Thanks!

                1. re: fourunder

                  heylids,

                  I would imagine most people do not have a band saw as in the video, but you can do everything you have seen in the video with a boning knife and a heavy cleaver.

                  If you are not able to separate the chine bone, consider pre-slicing along the bones to separate and tie the roast back up. When the roast is finished, you can cut the strings and finish removing the loin off of the rack.....now you can cut up and pull apart the ribs after they are cooked more easily.....poor mans back ribs.

                  btw....tj and sthej.....you may want to save the video as a file.....with the demise of Gourmet, who knows how long the video or website will still be active and available to view.

                  1. re: fourunder

                    Thank you for that video, fourunder! Wasn't he wonderful? I saved it for future reference...