These chops are less expensive because it does not require as much work on the part of the butcher to prepare them to sell.They are also more expensive without the bones because it requires more work on the part of the butcher to prepare them this way.These chops can be leaner than the bone-in type because the butcher trims off most of the fat while taking the meat off the bone.It can be confusing which one is better so let me share with you a few things so that you can decide which way to go. There are 2 types of pork chops that you can buy: bone-in and boneless. Parmesan Cheese – The grated type but if you can’t find it in your store you can use a shredded one.Cream Cheese – This creamy dairy item should be full fat for a creamier texture but you could also use a low fat version to cut some calories.Cut it in half with milk if you want to cut some calories. Heavy Cream – This adds to the creamy texture of the gravy.Mushrooms – Any type of your choice, sliced. I usually use the sweet Vidalia type, sliced.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |