Pork Loin = Boneless Pork Chops

The_Kapn · 07-05-2008, 03:28 PM

I guess I am the probably the last Dude in the universe to figure this out

We love Pork Chops and shop for thick ones all the time. Hard to find nice thick ones, so we do without.
And, they charge an "arm and a leg" for thick "bone-in" chops, when we can find them.

Now, I discover that "bone in" pork chops are just baby back ribs with the loin still attached!
Cook the "loin" part correctly, and the "rib" part is tough as can be.
What a waste of good ribs.

So, we now just buy loins. I cut them into 1.5 inch chunks and vacu-suck to store. Just two of us eating most of the time.
Thaw those puppies and grill them when we want chops.
Sometimes, I slice a pocket so Mrs Kapn can get creative with some stuffing.

Anyway--I fess up.
Never put that together before and sure wasted a lot of time and money.

Kinda like where the butcher cuts up a $1/lb butt and sells it for $2.99/lb as "Pork Steak" or "Country Style Ribs"!

TIM

Dr_KY · 07-05-2008, 03:34 PM

I'll raise my hand and admit to this too.

( but only because I don't want you to feel alone. )

Kevin · 07-05-2008, 03:37 PM

Oh Yeah. Whenever the boneless loins go on sale around here I slice them up about an inch and a quarter to an inch and a half thick. Vaccu suck and freeze. If you bag and freeze individually they thaw on the counter in about an hour. Well within food safety guidelines.

MilitantSquatter · 07-05-2008, 04:49 PM

Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now.

Definitely a cost savings doing to loin and cutting into individual serving sizes.

CajunSmoker · 07-05-2008, 05:22 PM

Quote:

Originally Posted by MilitantSquatter

Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now.

Definitely a cost savings doing to loin and cutting into individual serving sizes.

Me either.

We like to pan fry thin chops so I buy the loins at sams and run them through the slicer the thickness I like. Vacuum pack and freeze em.

bbqbull · 07-05-2008, 05:52 PM

Thanks for the heads up Tim.

Trying to purchase bone in thick cut pork chops around here is like trying to find a whole packer brisket.

I will definately try this soon.

BBQ Bandit · 07-05-2008, 07:27 PM

Slap me silly and color me stupid. No chit!

TN_BBQ · 07-05-2008, 07:46 PM

Just "ask the meatman"

Here's a pretty neat website with lots of interesting butcher stuff.

http://www.askthemeatman.com/hog_cut...tive_chart.htm
http://www.askthemeatman.com/pork_loin_cuts.htm

parrothead · 07-05-2008, 08:30 PM

Ummmmmm. wow, I've been cutting my pork chops from loin for as long as I can remember. It is a very versatile meat. Quite under rated as a matter of fact.

Shhhh. Don't tell anyone else or I will end up paying 4.95 a pound for them in a month.

We use them at the store to make stuffed pork chops. Slice them an inch or so thick but butterfly them and bake semi open with a nice sausage stuffing mix. Lay that on a bed of rice and put your favorite vegie side next to it and you have quite a meal.

I have done many a prok chop dinner using loins.

Jorge · 07-07-2008, 10:17 AM

Been doing it for years. You can usually find a nice loin at Sam's for under $2/lb.

Smokin Gator · 07-07-2008, 01:09 PM

I was talking to Tim and he told me about this... I told him that I had a butcher that carried the loins with the bone in. He would cut the bone off to make a slab of BBs and then tie it back on. I would cook the whole thing with the bone on for the flavor and then at the end I would take the rack off and crisp it up over higher heat.

Stiltz6ft9in · 07-07-2008, 01:57 PM

Don't feel bad, I don't understand a whole lot about different cuts of meat and where they come from. I just buy some meat, smoke it and eat it. I guess I should do a little research to understand this better.

Rick's Tropical Delight · 07-07-2008, 04:55 PM

i did some last week and they look like this

HB-BBQ · 07-07-2008, 05:03 PM

They say you learn something everyday and again I learned something new from the brethern (thanks Tim). One question though, are you guys refering to pork loins or a pork loin roast? I have seen both and cooked many a pork loin but I never tried the roasts, just wondering...Thanks

btw RTD those look killer!

Rick's Tropical Delight · 07-07-2008, 05:08 PM

i get the whole ~18 pound pork loin at sams or iga. sometime i cut it in half and smoke one half whole and cut the other half into 'boneless chops' and freeze them till later.

try this link:
click

07-05-2008, 03:28 PM	#1
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Pork Loin = Boneless Pork Chops I guess I am the probably the last Dude in the universe to figure this out We love Pork Chops and shop for thick ones all the time. Hard to find nice thick ones, so we do without. And, they charge an "arm and a leg" for thick "bone-in" chops, when we can find them. Now, I discover that "bone in" pork chops are just baby back ribs with the loin still attached! Cook the "loin" part correctly, and the "rib" part is tough as can be. What a waste of good ribs. So, we now just buy loins. I cut them into 1.5 inch chunks and vacu-suck to store. Just two of us eating most of the time. Thaw those puppies and grill them when we want chops. Sometimes, I slice a pocket so Mrs Kapn can get creative with some stuffing. Anyway--I fess up. Never put that together before and sure wasted a lot of time and money. Kinda like where the butcher cuts up a $1/lb butt and sells it for $2.99/lb as "Pork Steak" or "Country Style Ribs"! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

07-05-2008, 03:34 PM	#2
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	I'll raise my hand and admit to this too. ( but only because I don't want you to feel alone. ) __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

07-05-2008, 03:37 PM	#3
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Oh Yeah. Whenever the boneless loins go on sale around here I slice them up about an inch and a quarter to an inch and a half thick. Vaccu suck and freeze. If you bag and freeze individually they thaw on the counter in about an hour. Well within food safety guidelines. __________________ Kevin

07-05-2008, 04:49 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now. Definitely a cost savings doing to loin and cutting into individual serving sizes. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-05-2008, 05:52 PM	#6
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Thanks for the heads up Tim. Trying to purchase bone in thick cut pork chops around here is like trying to find a whole packer brisket. I will definately try this soon. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

07-05-2008, 07:27 PM	#7
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Slap me silly and color me stupid. No chit! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

07-05-2008, 07:46 PM	#8
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	Just "ask the meatman" Here's a pretty neat website with lots of interesting butcher stuff. http://www.askthemeatman.com/hog_cut...tive_chart.htm http://www.askthemeatman.com/pork_loin_cuts.htm __________________ Life's a party with a Backwoods Party!

07-05-2008, 08:30 PM	#9
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	Ummmmmm. wow, I've been cutting my pork chops from loin for as long as I can remember. It is a very versatile meat. Quite under rated as a matter of fact. Shhhh. Don't tell anyone else or I will end up paying 4.95 a pound for them in a month. We use them at the store to make stuffed pork chops. Slice them an inch or so thick but butterfly them and bake semi open with a nice sausage stuffing mix. Lay that on a bed of rice and put your favorite vegie side next to it and you have quite a meal. I have done many a prok chop dinner using loins. __________________ Greg American Picker Blog

07-07-2008, 10:17 AM	#10
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Been doing it for years. You can usually find a nice loin at Sam's for under $2/lb. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

07-07-2008, 01:09 PM	#11
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I was talking to Tim and he told me about this... I told him that I had a butcher that carried the loins with the bone in. He would cut the bone off to make a slab of BBs and then tie it back on. I would cook the whole thing with the bone on for the flavor and then at the end I would take the rack off and crisp it up over higher heat. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

07-07-2008, 01:57 PM	#12
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio Downloads: 0 Uploads: 0	Don't feel bad, I don't understand a whole lot about different cuts of meat and where they come from. I just buy some meat, smoke it and eat it. I guess I should do a little research to understand this better.

07-07-2008, 04:55 PM	#13
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	i did some last week and they look like this

07-07-2008, 05:03 PM	#14
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	They say you learn something everyday and again I learned something new from the brethern (thanks Tim). One question though, are you guys refering to pork loins or a pork loin roast? I have seen both and cooked many a pork loin but I never tried the roasts, just wondering...Thanks btw RTD those look killer! __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

07-07-2008, 05:08 PM	#15
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	i get the whole ~18 pound pork loin at sams or iga. sometime i cut it in half and smoke one half whole and cut the other half into 'boneless chops' and freeze them till later. try this link: click

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