Meat chop
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new potatoes
and green beansA meat chop is a cut of
riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak
and a rib cutlet.
Butchery
Chops are generally cut from
game, such as venison
. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick.
In
sirloin chops. The rib chops are narrower and fattier
, while the loin chops are broader and leaner. Lamb chops are sometimes cut with an attached piece of kidney.
Chops may either be cut by separating the ribs using a
meat mallet
to make them thinner and more tender.
Cooking
braai
) of pork chops and sausages in South Africa.Chops may be cooked in various ways, including
breaded and fried
(milanese).
In braaiing
.
History
In
chophouses started cooking individual portions of meat.[1]
See also
References
- Oxford Companion to Food, s.v.
- Oxford English Dictionary
- Larousse Gastronomique, s.v. pork, lamb, veal.
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