Not long ago I ran across some pork cube steaks. I fried them quickly with some seasoned flour. They were very good and I wanted to buy some more. But cubed pork steaks is not a cut you often run across. I was at Food Lion and they didn’t have any, then I thought maybe I would just get some thin pork loin chops and pound them like a cubed steak. I saw a package that said Boneless Pork Chops, but they didn’t look like the perfectly-formed, no-fat loin chops you usually see in a package. Each loin chop had a little fat running through it. They were the rib end pork chops, and they were the perfect size and thickness so I bought them.
These chops came from the end of the pork loin above the tenderloin. I think they were cut with a little bit of tenderloin included. I pounded them a bit with a mallet, rolled them in some Kentucky Colonel seasoned breading, fried them quickly and they were out of sight – tender, juicy, moist and delicious.
Typically, we look for those perfectly shaped chops with no fat in the center, but if you ever see any of these chops, don’t hesitate to buy them. Pound them a little so they’ll cook quickly and retain their flavor and juices. They are exceptionally good.