On Wed, 1 Aug 2018 21:27:20 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, August 1, 2018 at 4:04:01 PM UTC-10, Julie Bove wrote:
>>
>> Yes! We are eating more pork than we'd like because it is so cheap. I just
>> made a potato salad with bacon for tomorrow night's dinner. Will serve with
>> ham steaks.
>>
>> I had never done pork loins before except for the hideous cut up stuff that
>> I bought at Albertsons years ago. I keep finding them drastically marked
>> down. Some are flavored like Teriyaki. I wouldn't normally buy such things
>> but when they are not for me and that cheap, I will.
>>
>> My friend (who doesn't cook much) told me to slice them like pork chops and
>> pan fry. If they are Teriyaki flavored, I toss in Asian kinds of veggies and
>> add a little additional Teriyaki sauce. Otherwise I might add in some kind
>> of beans or apple slices and a little butter and brown sugar.
>>
>> My last few shopping trips have been spectacular in terms of price. Found a
>> lot of drastically reduced items, including bags of stir fry fresh veggies.
>> They were to be used by that day but I bailed the extras in the freezer and
>> used them up later in the week, adding some other veggies and changing up
>> the sauce so there wasn't too much sameness.
>>
>> I am to the point now where my own diet is fairly restricted due to some
>> medical problems so when I am buying to cook for others, the first thing I
>> do is look for drastically marked down things and that is often what they
>> get for dinner.
>
>Slicing pork loin and frying it like a chop because a loin is a good plan. As a matter of fact, the loin is a chop without that nasty bone.
>Cheap pork hasn't reached our shores yet. In fact cheap anything hasn't yet reached the islands. I'm not holding my breath waiting for that ship to come in. If you saw the prices here, you'd probably plotz.


Whole boneless pork loins are often well under $2/lb. usually
~$1.79/lb. I look for a smallish one, under ten pounds since there's
only the two of us. The butchers will cut them as desired but I'd
rather cut them at home. They are cryovaced so it's cleaner at home
and I like to remove the excess fat before slicing. I usually cut one
in thirds, two become roasts that I tie and freeze, one I slice on the
diag into thin cutlets (~3/16") for dinner that night and enough for a
couple more meals. They're seasoned with Penzys adobo or Italian herb
mix and a bit of salt and sauted quickly both sides, about a minute
per side. We prepare some in lieu of veal parm served with pasta and
sauce, some as veal parm sandwiches with sauce and sauted grn bell
peppers. With the roasts some is eaten hot from the oven, left overs
are eaten cold sliced paper thin in sandwiches or however. I usually
reserve some to julienne for an Asian stir fried dish or soup.
In any event it suffices for many meals for little money.