Enjoyed the remainder of the corned beef I cooked on Friday (I think) along with the rest of the white turnips & parsnips. Delicious and Skye, my mongrel, thought so too as far as the corned beef went.
Smoked pork chops. Can’t find them anywhere locally, so I invested in a cooler full last time I drove out to visit Mom in Las Vegas. Grew up on them in Kansas, and Mom found them at a butcher in Vegas. Can’t find them in Texas.
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Axxe it starts out as a whole pork loin that is cured & smoked. It's not smoke some pork chops. I remember getting the whole loins & cutting & packaging them as an apprentice meat cutter. I think most meat cutter took the first slice to square up the loin & ate it while they cut the rest of the loin. I know I always did, someone the very en of the loin too.How hard are they to make? What makes them a smoked pork chop?
Reason I ask, I have heard of them, but never heard what it takes to make them a smoked pork chop. Very curious.
Axxe it starts out as a whole pork loin that is cured & smoked. It's not smoke some pork chops. I remember getting the whole loins & cutting & packaging them as an apprentice meat cutter. I think most meat cutter took the first slice to square up the loin & ate it while they cut the rest of the loin. I know I always did, someone the very en of the loin too.
For the most part they come prepackaged from Smithfield & could be in a few different place in the market. I've seen them in the fresh meat case, next to the meals ready to eat section, with the smoked hocks & salt pork and in the smoked sausage section.
Being Smithfield hasn't helped them sell since the Chicoms bought the label. Had a friend who was the Meat Dept Q.C. for Randall's. He inspected Smithfield before China & said it was a filthy shit whole, one can only imagine what it is now.
It’s been a while since I worked, but they tended to not sell where I had been. I remember seeing them @ Brookshire Brother’s in Jewett.I gotcha. Makes more sense now. It's not just smoking a pork chop.
Far as I know, I have never had a smoked pork chop. Might see if I can locate some and try them out.
It’s been a while since I worked, but they tended to not sell where I had been. I remember seeing them @ Brookshire Brother’s in Jewett.
The flavor is that of a dry Canadian Bacon. The bad news is being pre-packed your stuck with one thickness. When I cut them from a whole loin I would cut some thick cut ones.
They make a great breakfast chop! Pan fried in a little bacon grease to get some carmelization. I also liked them with fried cabbage or kraut.