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