in cookbooks & cuisines & food & recipes & restaurant reviews by Admin on 13 Dec 2008
By Jason Swanson
SAUTED OR BROILED PORK.–Slices cut from the ribs and loin of pork are called chops, and those obtained from the shoulder and hind legs are called steaks. These, together with the tenderloin, the small piece of lean, tender meat lying under the bones of the loin and seldom weighing more than a pound, are especially suitable for sauteing or broiling. When they are to be prepared by these processes, saute or broil t….
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