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Pork Loin
Pork differs from beef in how the major
cuts of meat are divided and sold. In beef, the ribs, short loin and sirloin are
separated. In pork, these three sections together are referred to as the loin.
The loin is the most important major cut for fresh pork purchased from the meat
counter. The retail cuts from the loin meat include center cut pork chops (both
bone in and boneless), rib end chops, boneless butterfly pork chops, sirloin
pork roast, boneless pork roast, country style ribs and pork back ribs.
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Pork Chops in Gravy Country-Style
6 center cut pork chops about 1/2 inch thick
1 1/2 C. self-rising flour
1 t. salt
1/2 t. pepper
1/2 C. oil
3 T. flour for gravy
3 C. water
Mix together the flour, salt and pepper on a plate. Dip the pork chops into them
to coat well with the flour.
Heat a skillet over medium high heat. Add the oil. Put in the pork chops and
brown on both sides, about 4 minutes on each side.
Remove the cooked chops to a plate. To make gravy, drain pan of all but 2 T. oil
from the pan. Add the flour to it and brown. Stir in the water and taste to
adjust salt and pepper. Add the pork chops back to the pan and cook for 10
minutes.
Serves 6.
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