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What do I do with a cured pork chop?

Our butcher had a freezer sale and my partner brought home a bunch of these. The label says "Cured fully cooked smoked pork loin chop." I've never encountered this before, what do I do with it? Serving suggestions? Is it just like a bacon steak?

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  1. You make choucroute garni.

    Rinse and drain sauerkraut. Brown diced onions in some type of fat. Could be bacon fat, olive oil, my choice is duck fat. Deglaze pan with white wine and reduce. Add sauerkraut and whatever herbs you like to use. Tuck chops into kraut along with some sausage (brown sausage first if its raw versus cured). Add some stock. Cover and let simmer until the meat is fork tender. Serve with grainy mustard and cold beer. There are much fancier versions but this is basic.

    1. outside of the USA some places call it bacon or bacon steak. it can be used in many ways. grilled is always nice. pan fried is good for breakfast with eggs and toast. baked in the oven with Latin spices is a nice taste. give it a try anyway you like and enjoy!

      1. It is pretty much a Ham Steak with a Bone also called Kasseler Kotelett or Rippchen in German. It can be grilled, Pan fried, Baked or cooked with a braise.
        Any way you would serve Ham will work with it.
        It goes great with Sauerkraut, Cabbage and Kale.
        here is a link from Epicurious with a bunch of ideas http://www.epicurious.com/tools/searc...

        1 Reply
        1. re: chefj

          I just made some the other night. Browned them in a skillet, then put them in the dutch oven with sauerkraut, potatoes, and apples. Delicious. I don't understand how the OP would have gotten a gritty, sandy texture, other than the freezer burn suggested by other posters.

        2. For those who may care, this thing was disgusting. I was expecting it to taste like bacon. It was flavorless, dry, and strangely gritty. We won't buy those again.

          8 Replies
          1. re: reptilegrrl

            a "freezer sale" is probably where this went wrong for you.
            before you dismiss a "Cured fully cooked smoked pork loin chop." as inedible, please try another source. We don't eat them daily around here, but have never found them to be anything other than delicious.

            here is link to a thread about pork sourcing:

            http://chowhound.chow.com/topics/9071...

            I wish you happy Chowhounding and much luck in finding the proper item!

            1. re: Gastronomos

              Aw, thanks! I am pretty new to meat-eating, so trying new things is always an adventure.

              This pork came from a really excellent butcher: the Wilsons in Arizona. They raise their own pigs, butcher them, and run a butcher shop. Every week they have some kind of different special, and that week it was all frozen things 20% off. I am sure it was because they wanted to move out old stock, but their stuff is usually good. Maybe we got a bad one. I would have tried another one to be sure, but we had a freezer failure and lost the remaining 2.

              It's possible that we just got a bad one. But, I am not a huge fan of pork in general, I have found. I do like the Wilsons' bacon, and if that chop had tasted like that, I would have devoured all three of them.

              1. re: reptilegrrl

                pork loin is much leaner than bacon. pork fat truly is delicious :-)

                1. re: Gastronomos

                  I think you mean pork loin is leaner than belly. I buy loin bacon all the time. I prefer it because it has a higher meat-to-fat ratio :)

                  1. re: reptilegrrl

                    yes. that is exactly what I meant. Thank you.

                    Canadian bacon is not pork belly. a cured and smoked pork loin chop is not pork belly.

                2. re: reptilegrrl

                  Much more like ham than like bacon. And, just brown them, don't cook for a ;long time.

                  1. re: DebinIndiana

                    The butcher recommended a quick brown, so that is what I did. The chop was still flavorless and gritty,like sand, in texture.

                    1. re: reptilegrrl

                      Kesseler is this pork cooked in white wine with scant onion and a clove or 2. This cut can be dry and stringy, hence the long cook in the wine.