In carving, cut the head off,
split through the spine lengthwise, remove the legs, and cut the ribs so
as to form chops.
60. SAUTED OR BROILED PORK.--Slices cut from the ribs and loin of pork
are called chops, and those obtained from the shoulder and hind legs are
called steaks. These, together with the tenderloin, the small piece of
lean, tender meat lying under the bones of the loin and seldom weighing
more than a pound, are especially suitable for sauteing or broiling.
When they are to be prepared by these processes, saute or broil them as
any other meat, remembering, however, that pork must be well done.
Because of this fact, a more moderate temperature must be employed than
that used for beefsteak.
61. PORK CHOPS IN TOMATO SAUCE.--A slight change from the usual way of
preparing pork chops can be had by cooking them with tomatoes. The
combination of these two foods produces a dish having a very
agreeable flavor.
First brown the chops in their own fat in a frying pan, turning them
frequently so that the surfaces will become evenly browned. When they
have cooked for 15 minutes, pour enough strained stewed tomatoes over
them to cover them well, and season with salt and pepper. Cover the pan
tight, and allow them to simmer until the tomatoes become quite thick.
Place the chops on a hot platter, pour the tomato sauce over them, and
serve hot.
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