I have cut them into small strips for people to make BBQ'ed strips for sandwiches...it was an OK seller at the IGA Not sure if that will help you out or not. Personal favorite of mine is the pork sirloin fingerlink ribs...Mmmmm great BBQ and so tender.
Sirloin Chops (regular, thick, thin, tenderized) Stir-fry Stew meat Boneless country style ribs Pork fajitas and or fajita strips Pork roast (tie or net more than one for size) Various seasoned/marinated products Pork K-bobs
That should get you started. Funny story: I work in a very affluent market. Due to the competition, we send out coupons to 'subscribed' customers to keep 'em coming in. In this case, it was get 1 pound for free /w a $10 purchase. One older woman approached my manager while I we were on the counters. She said "Those pork chops you have for free were horrible and I'll never get them again. That's poor people food." After she walked off, we just looked at each other, laughed, and said we both love them. Maybe she had to cook them herself...the maid must have been off that day. It's one of my favorite pork cuts.
Whole as a roast Fast fry chops Thick cut chops Regular cut chops Fast fry strips (stir fry) Sweet and sour cubes (my fav) Tenderized plain Tenderized Breaded Stuffed chops Stuffed roast Runnin' out of ideas and thinking of recipes now LOL
Loin end roast Sirloin chop Breakfast chop Pork cube steak Shnitzel Iowa Chop Sirloin cutlet Pork Kebob Country chop Hip chop Hip roast BNLS sirloin chop Sirloin steak Sirloin roast Pork stir-fry meat Pork stew meat
2: Stuffed pork roast. Sometimes we use the rib end, but other times we use the sirloin end. However we don't use the ones already boned and trimmed and cut short where it's only the true sirloin. We use the sirloin end from our bone in loins. We cut it a little longer with an extra vertebrae. Maybe an extra one and a half loin chops left on it. We bone that out and butterfly it in three. Lay it flat and lightly season it and put Italian sausage on it. Roll it up and tie it.
2: Stuffed pork roast. Sometimes we use the rib end, but other times we use the sirloin end. However we don't use the ones already boned and trimmed and cut short where it's only the true sirloin. We use the sirloin end from our bone in loins. We cut it a little longer with an extra vertebrae. Maybe an extra one and a half loin chops left on it. We bone that out and butterfly it in three. Lay it flat and lightly season it and put Italian sausage on it. Roll it up and tie it.
pork gyroes,thinly sliced sirlion steak together with orange papper,onions and marinate
The Iowa Chop. Bone in loin chop about 1 1/2" thick and grilled to perfection. Add some butter and Maytag blue cheese over the top. Awesome. Iowa Chop.
