I am constantly being surprised at the low cost of boneless pork loin chops. (Not the whole pork loin - you can buy individual chops, too). I usually pick up this cut of pork for around $2.99 a pound, which makes it one of the cheapest cuts of meat in the case. It's definitely the cheapest boneless cut, and unlike other cheap boneless cuts (rump roast and such), it doesn't require a lot of work to make it palatable.
Frankly I do not know why pork loin chops are so cheap. I suspect it's simply due to a lack of shopper knowledge. I know that was the case for me until a few years ago, when I first started making a concerted effort to improve my from-scratch cooking skills.
First let me say that if you like pork chops, then you will love pork loin. They are practically the same thing, except that pork loin is usually a different shape. Pork loin will often be shaped like a long oval, and will often be double the thickness of your regular chop.
Because of the thickness, I strongly recommend using a meat thermometer. Otherwise you risk radically overcooking your pork loin in an attempt to get it properly finished, and end up with a leathery chop. I have a digital meat thermometer with a remote probe on a leash which set me back about $15, and has proven itself invaluable.
The easiest way to cook pork loin is to season it with salt and pepper and cook it in a skillet on the stovetop. Heat your pan with a bit of oil in it, and sear one side well. I will cook it for about five minutes over medium heat, until that side is nice and browned. Then flip it over, reduce the heat a little, and let it cook gently until cooked through, about another 10 minutes.
This is my other go-to pork loin recipe. It is a great way to be sure you have cooked it well enough, while still ensuring that it is moist and juicy. You can also roast them in the oven, or grill them. (Try them with grilled pineapple!)
Image courtesy Flickr/Andrew K Brown
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