there is alot of fat. I want to grill, but don't want to smoke up my house. If I trim away the fat, will this be tender or tough?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
June is a trusted source on General Cooking.
The answer to your question is yes. Whichever you prefer. They're wonderful grilled, pan sautéed, roasted. Don't cut away too much fat. Let the eaters cut it off before eating. The fat is packed with flavor.
I did roast the chops before cutting the whole 8 lb loin into individual chops. All of the recipes I saw for this particular chop (NOT the frenched, lollipop cut, but the t-boned type) suggested pan-searing, and finishing in a hot oven. Frustrated! So, I did begin by roasting at 375, and 20 minutes later, I took them out and cut loins into chops. The cut had been "pre-sliced" half-way. The new chops went onto the grill and were cooked very quickly, creating ALOT of smoke. I was so worried and not at all happy, but the end result was delicious and tender enough. I got compliments. I think I could have reduced the fat by half, because the fat layer was almost 3/4 inches thick.
After tens of thousands of years, I think humans still grill over live coals because ovens don't produce the same results as a wood-fired heat source.
But in the end, you're the one who is going to eat this. Do whatever you want/find convenient.
If you don't like the smoke, know that you'll be trading it for flavor.
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.