Making a pork chop stretch a bit further

sb44

I know a lot of members will already know this trick but for those who don't, are on a tight budget it may be of use to you.

If you only have one or two pork chops or a small piece of solid meat ie not mince then try this.

If you slice the meat when it is partially frozen it will be a lot easier to slice into almost wafer thin slices.

They say that you eat with your eyes and this way it looks like you have a hell of a lot more meat on your plate when it is piled up instead of one flat chop!

If you are using frozen meat then leave until partly pliable but still frozen, if you buy fresh meat then put in the freezer for an hour or so until partly frozen then take back out and slice.

The picture below is of a sliced 4oz pork loin chop like the one at the top left of the pic which is just bigger than the palm of my hand.

I will cut each of these strips into 3 and use them in a stir fry so it will look like a lot on the plate when mixed with a packet of golden rice and a pack of dried noodles along with a few strips of peppers.

Not sure what to use the fat that is left over for, maybe of use for frying.

Perhaps someone could give me and others ideas for putting that to good use.

hannahO_2

I can see there are probably 6 portions out from one loin if you make a hearty chowder soup/stew. Less meat, less calories too :T

maryb

I do this but slice it horizontally to make big thin slices which I then egg and breadcrumb to make Wiener Schnitzel. Makes 1 steak do two greedy people including DH who is the typical 'it isn't a proper meal without a big serving of meat' type

The bit that is mixed with a vein of fat in the corner doesn't slice well. I bung these in a tupperware box in the freezer until I have enough to make some pork mince

narabanekeater

please be careful I have done this and ended up with 8 stitches and a long trip to A&E frozen/slighty frozen meats needs more presure from the knife to cut as did my poor hand

sb44

narabanekeater wrote: »

please be careful I have done this and ended up with 8 stitches and a long trip to A&E frozen/slighty frozen meats needs more presure from the knife to cut as did my poor hand

I never cut frozen meat, I did say partially frozen, that way it is still easy to cut but not rock hard.