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Mystery Meat - what can I do with this?

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I picked up a cut of meat that I've never seen before and have no idea what to do with it. The three main reasons that I bought this are: it was very inexpensive ($1.62!); it was a very hefty piece for it's price, and it's pork.

The cut is labeled "rib end blade chop" and "grain fed pork loin". It has two bones in it and a bit of sinew. My dilemma is that I can't find any recipes for this cut. I have no idea if I should do a quick sear until done, or a long braise. If anyone is familiar with the best way to cook this, I'd appreciate any help.

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  1. You'll need something sort of in between, cooking wise. Not enough connective tissue for a good, falling-apart braise. I'd go with a quick pan sear with butter and thin-sliced onions, getting a little fond built up and some color to the onions, add some stock and cover for a few minutes to cook through, take the chop out to rest, add some wine to reduce and scrape up the fond, then some cream and grainy mustard and adjust seasonings, serve on fat noodles or rice.

    1. From the Cook's Thesaurus - http://sonic.net/~alden/MeatPorkLoin....:

      pork blade roast = pork blade-end roast = pork 7-rib roast = pork 5-rib roast = pork rib end roast = rib end pork loin = pork loin rib end = pork loin blade roast Notes: This somewhat fatty, economical roast is sold either bone-in and boneless. If you buy it as a bone-in roast, make sure that the butcher has cracked the backbone between the ribs so it's easy to carve. Country-style ribs are cut from this piece. Substitutes: Boston butt OR pork sirloin roast

      Hope that helps......

      1. Isn't that what we called a "pork steak" in the midwest? I grew up eating those. They're a little tough but very flavorful. My mom always browned them on the stovetop, then slathered them with barbecue sauce (Country Bob's) and baked them on a broiler pan for about a hour. My mom is known for cooking things to death, so that's probably longer than needed, but I always thought they were good (but haven't had one for probably 15 years).

        1. It's going to need more than a few minutes of cooking.... If the bones are connected, I'd roast it in the oven..it's a good piece of meat though

          1. It would make a nice base and component for a tomato meat ragu....like Sunday Sauce/Gravy.

            1. Thanks for all the advice.

              OK-- so I pan seared this cut in a cast iron skillet until it got a nice crust on it, about 4-5 minutes per side. I removed the meat, then sauteed some minced onions and shallots. I then added a little butter and apple cider vinegar and let it reduce. I put the meat back in for about 5 minutes.

              When I cut into it, it pretty much done on the outside perimeter but was very pink/almost raw near the bone, so I put it in the oven for about 15 minutes. I'll have to remember this for next time. It came out very tender and delicious.

              I will on the lookout for this cut in the future.

              1 Reply
              1. re: patty1h

                MrsCheese is right, you just had a Pork Steak. (Congratulations!)No backyard barbeque here in St. Louis would be complete without pork steaks. We natives just can't understand why this cut o' pig is such a mystery to the rest of the world. Pork steaks (which can be boneless or bone-in) are dense, tasty, and cheap. Don't try to rush them, unless you want to find yourself gnawing on a rag rug. They like a long, slow exposure to low heat. Traditionally grilled on the gas grill while drinking great quantities of Schlafly or Busch beer, and finished by flinging the finished pork steaks into an aluminum pan of 'secret recipe' barbeque sauce (usually bottled supermarket sauce doctored up with brown sugar, cider vinegar and splashes of beer from the bottle you are consuming). If you google 'St. Louis Pork Steak' you'll get a lot of hits with recipes and meal ideas. Man...I want a Pork Steak. And some good corn on the cob. Enough winter already. Ooooh, and strawberry shortcake for dessert.