I bought some pork sirloin boneless, family style chops...

[Greg Who Cooks]

$4.99 for 1.25 lbs., not much fat, and of course no bones. $3.99/lb. It seemed like a good buy for a cut with a lot of meat and not much fat and no bone... All I can guess is that "country style" means they're not neatly cut with regular cut even width sections.

What can I cook with these?

[Bigjim68]

Originally Posted by Greg Who Cooks

$4.99 for 1.25 lbs., not much fat, and of course no bones. $3.99/lb. It seemed like a good buy for a cut with a lot of meat and not much fat and no bone... All I can guess is that "country style" means they're not neatly cut with regular cut even width sections.

What can I cook with these?

If they are cut thick enough, I will sometimes cut a pocket and stuff them with dried apricots. Season with cinnamon/clove mixture, pepper. Bake till still slightly pink.

[Greg Who Cooks]

Max dimension is about 5/8". Of the three, one is about 1/4-1/8" thick. Not my ideal, I bought them on price. I figure $5 worth of meat home cooked will always beat restaurant.

[Andy M.]

Originally Posted by Greg Who Cooks

$4.99 for 1.25 lbs., not much fat, and of course no bones. $3.99/lb. It seemed like a good buy for a cut with a lot of meat and not much fat and no bone... All I can guess is that "country style" means they're not neatly cut with regular cut even width sections.

What can I cook with these?

You could make a chili verde. I made some the other day with tomatillos and a variety of green chiles.

Or a mock al pastor in a red chile sauce. It makes a great taco filling with grilled pineapple.

Or a pinoy pork BBQ (a Filipino dish) cooked on the grill.

[Dawgluver]

Brown them with salt and pepper, throw in some sliced onions, half a can of sauerkraut (sweet Bavarian is nice) and some sliced apples. A can of cream of something, or if you're a purist, some beef or chicken boullion or stock. Cover and cook until tender.

Serve over mashed potatoes or rice, or whatever your preferred starch.

[Roll_Bones]

We use that cut for Sunday gravy.
Cut into chunks and season. Brown very, very well.
Simmer slow with marinara or make a red sauce. We keep marinara on hand.
Serve with pasta and homemade garlic bread, toast, rolls or sticks.

I like the bone personally. So we rarely cook them as is. Lots of meat though!

[Greg Who Cooks]

Thanks Andy. Actually any chili makes sense. I'll have to look up the pinoy recipe.

Thanks for your idead DL but as food tolerant as I am (almost everything) sauerkraut is one of my few "can't stand" items.

Thanks Roll Bones, marinara sounds like a possibliity. Hey they're on the bones. Too late to make them put them back. This was a "special" deal.


Anybody got any barbecue ideas? Particularlly if I can combine with my favorite: KC Masterpiece?