what to do with a pork butt CHOP ??

[bellywizard]

I have 2 pork butt chops. If they were roast-sized (a couple of pounds), I'd slow roast/braise them. But these are about 3/4" thick. I was thinking of still braising them, but I'm not sure how long such a "thin" cut would take.

Any suggestions?
Thanks!

[drewb123]

Does anyone know if they would be good in the slow cooker? I have abt 1.5 lbs of pretty thin ones...

[Will Owen]

Only if you cut them up for a stew. The best thing to do with the thin ones is just fry them, well-seasoned. They stand up to that better than regular pork chops do, and they're very tasty.

[Sharuf]

I like to season them, bread them, and quickly fry them medium-well.

[ricepad]

Use as a base for winter melon soup.

[ipsedixit]

Bread (with panko) and deep fry.

[Uncle Bob]

Try this recipe for Swiss steak...substituting your pork!! ~~~ My favorite way is NO tomatoes...just cook in a roux based "gravy" until tender...Serve with fluffy rice ~~~
Pass the biscuits and Hot Sauce please........

http://southernfood.about.com/od/roun...

[boyzoma]

I like to sear both sides, then season with salt/pepper/season salt, cover with water and cream of mushroom soup then cover and simmer for about 1 1/2 hours - making sure you still have enough liquid. Reduce liquid until you have a gravy consistency and enjoy. Really not much fuss and wonderful flavor.

[TorontoJo]

This spicy pork chop recipe from Lidia Bastianich is easy and wonderful and I think would work well with your cut, as it calls for a searing, then a slow covered simmer in liquid.

http://lidiasitaly.com/entrees/en13

[DetectDave]

Those pork steaks are a BBQ staple here around St. Louis. Season w/ some Cavenders..Grill them for about 45 mins over medium heat, sauce them and continue grilling over low heat until that sauce carmelizes. Delish with an ice cold Budwesier.

[ennuisans]

That sounds better than the pork steaks I've found around STL. Usually they are drenched in BBQ sauce and served on a slice of white bread for sopping up the excess.

[Will Owen]

You have one of my favorite (and astonishingly hard to find) meats. Here's my favorite thing to do with them: Season with S&P and let them sit at room temperature for oh, maybe an hour. Cover if you wish with a clean dish towel. Heat up a skillet big enough to hold them, one with a lid, and when it's good and hot put in enough fat-of-choice and lay in the chops. After about two minutes on fairly high heat, turn them over, and use a fork to spread a tin layer of prepared horseradish on the seared side. Then turn them back over and repeat on that side. After another three or four minutes turn them again, pour about 6 oz. of warm beer around them, clamp on the lid and turn the heat down. Let them simmer for about twenty more minutes, or until fork-tender.

These are properly called pork STEAKS, and are generally pretty cheap, which is why we had them so often when I was a kid. This was my mom's method, except for the beer part. That's my addition, and it's an improvement. I will add that my favorite cooking fat here is gotten by trimming and chopping fat off the steaks themselves, and cooking it down. About two tablespoons of chopped fat will yield plenty of liquid fat to fry with.

[bellywizard]

Will, I like your ideas. I was thinking of a beer braise, but was worried about cooking them for long (as IndHeat said). I'll try your recipe out tonight!

[Will Owen]

I should mention that these are popular with our Latino neighbors, who get thin-cut ones, season them fairly heavily and fry the bejeezus out of them. I had some that way with my breakfast at a neighborhood Mexican restaurant and they were chewy but delicious.

[FoodFuser]

Yep, Pork Steak. .99 to 1.49 in the economy pack, and always available.

I always look for the smaller pack that has been cut thru that part of the shoulder that has cross-sections of the scapula where it is shaped like a "C". The muscle inside the C is a fine piece of pork.

Teaching knife skills and meat skills to the kids, this was the go to cut. I'd have them break it down to your aforementioned fat, along with strips for stir frying, and or sausage to be ground. The cut teaches a lot about the arraignment of fat and collagen.

But final disposition of the stuff near the bone was always a favorite. When carving out the meat, leave just enough meat to where you have some "Gnawing bones" that can go under the broiler, sprinkled with salt, pepper, and granulated garlic.

My holler of "Bones are ready!!!" , as I pulled from the broiler, brought instant pounding footsteps. Beats the hell outa' those Stouffer's lasagna "family time" commercials.

[Cherylptw]

I'd season them up, pan sear in a oven proof skillet with a little oil then into the oven to finish them off.

[Indirect Heat]

I would think they'd be too thin to hold up to the number of hours it would take to make them tasty.

Me, I'd grind them up into ground pork and make dumplings.

[bellywizard]

I cooked them 2 nights ago.
Seared them, then simmered (in beer) for about 25 minutes.
They were very good, but still a little tough.
I'd definitely recommend simmering them for at least that time - preferably longer.