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Is it possible to buy pork chops with the outer fat layer still attached to the chop? Is this more common in the UK it seems?

I want the extra layer of fat so that i can get more flavor.

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a Whole Foods Market Customer added over 2 years ago

It's definitely possible, you'll just have to find a place that has butchers on site. I'm totally biased, as I work for Whole Foods Market, but we do have real butchers in each location. A special request will be necessary, but it should be doable.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

I am so with you. A good organic product should have more of a fat layer than you'll commonly find here. And I agree with WFMC that any butcher worth his or her salt should be able (and probably glad) to accommodate you.

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

But real butchers can be hard to find, most supermarkets just have guys who can run a primal cut through a band saw and not much else. But you could also buy a whole rib roast with a nice fat cap outside, and with a sharp chef's knife do it yourself. Thank God it's no longer the "other white meat". I want that fat too.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

I agree, pierino. But if you look in the yellow pages, JD, under Butchers, you might be surprised. The last survivors of the Costco-ization of our meat tend to be the real deal - guys (and they're all guys where I live) who really know their stuff and are happy to find someone who wants something other than supermarket meat.

Hank Hanover added over 2 years ago

You could buy an entire boneless pork loin. They usually have a good deal of fat left on. It's more economical that way too. You can catch them on sale for $1.99 a pound. They are about 8 pounds and will make about 32 chops or so.

Uruguay2010_61
usuba dashi added over 2 years ago

It is hard to find, since the fat layer is removed at the abattoir, even most of the loins going to Whole Foods. It is a profit loss to have to remove that fat at the store level, since most customers have a phobia about fat. Depending on where you live, try looking for chops off the collar, they will have more fat and much more flavour than the loin chops. I have said it before and I will say it again, I still feel the loin has the least flavour of any cut of the pig and is only good for bacon.

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