![]() You will spend twice as much upfront but you’ll have it forever and it will give you 10x better results. I strongly recommend that you go with a low end commercial style slicer made for home use. I ended up throwing it out and upgrading and wish I had never gone there. Your meat will not be of consistent thickness and you will waste a lot of meat. that’s why they have serrated blades - because the blade doesn’t move fast enough to cut the meat without the teeth. Those “slicers” don’t have any power at all. I did that and in the end it was a mistake and a waste of money. Don’t buy the low end style of home slicers that have been linked here and recommended to you. This is a great way to cook economically, while still maximizing the flavor of the humble pork chop.I’ve been through this same thing and I hope you’ll take my advice and avoid my mistake and save some money. Try using the staples you already have in your pantry - like olive oil, soy sauce, brown sugar, dried herbs, and Dijon mustard - to create a marinade. Simple salt and pepper combine to create a can't-miss meal, but pork also takes well to marinades. ![]() There's a lot of freedom to experiment with different seasonings, as well. ![]() Grilling boneless chops is actually one of the many mistakes people make when they take their pork to the backyard. They also aid in the grilling process, as the bone protects the meat from drying out. Bone-in pork chops are great to buy in a thicker cut. Meat slicers can chip meats, delis, vegetables, hard cheese, and many other foods, making them extremely versatile. With good maintenance and regular cleaning, a meat slicer can last up to 10-15 years. This dish combines pan-searing with a savory sauce that cooks the pork all the way through while keeping the meat juicy.įor thicker-cut chops, fire up some charcoals and get the grill ready, because these cuts love open flames. Some of the top models of meat slicers for home use are from brands like Midone, Cusimax, Chef’sChoice, Elite Gourmet, and Beeswood. For something more savory, boneless pork chops with mushroom gravy is a great recipe to try. Pork chops and applesauce are a bonafide American classic. Thinner cuts tend to dry out faster, but that means they work well with sauces that can keep them moist. Whether you get thick or thin pork chops, certain recipes suit each type best. Thick-cut pork chop on plate - Easybuy4u/Getty Images If you're really comfortable with your butcher, try requesting boneless loin chops sliced super thin in the deli slicer for easy stir-fried meat. Pork chops with this amount of thickness will have enough meat to achieve a nice medium-rare doneness without having to overcook the surface of the pork. Three-quarters of an inch is a great middle ground. These cuts are perfect for pan searing or deep frying. Thin-cut chops come in a range of one-eighth to one-quarter-inch thickness. Thick-cut pork chops would be anywhere from one to one-and-a-half inches thick and are great for cooking gradually on the grill. It will also help to determine how best to cook it and, therefore, what recipe you should use.ĭon't be afraid to ask your butcher for custom cuts. The thickness of a pork chop has a bearing on how much you'll have to pay for it. ![]() No matter how you like to cook your pork chops, one thing you always want to remember is thickness. It can be served as a simple, pan-seared protein, or battered and deep-fried Southern style. It's easy to come by, relatively inexpensive, and fairly straightforward to make. When it comes to satisfying weeknight dinners, there are few other cuts of meat more iconic than the humble pork chop. Pork chops on cutting board - Fcafotodigital/Getty Images ![]()
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