what to do with a pork butt CHOP ??
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.
I'd season them up, pan sear in a oven proof skillet with a little oil then into the oven to finish them off.
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.
re: Will Owen
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.