The boneless pork chops are produced from boneless, center cut pork loins. All bones, tenderloin and false lean are removed from the 11-rib center cut (MBG#410).The boneless loin is then blast frozen. Once frozen, the loins are cut into chops.
| SUPC# | |
| IMPERIAL Bnls CC 4 oz | 6170849 |
| IMPERIAL Bnls CC 5 oz | 2962637 |
| IMPERIAL Bnls CC 6 oz | 6170864 |
| IMPERIAL Bnls CC 8 oz | 6170872 |
Serving suggestions:
Bavarian Chops
| 4 boneless pork chops | 2 Tbsp. flour | ||
| 1 tsp. butter | 1/2 cup chopped green onion | ||
| 2 garlic cloves, minced | 8 ounces mushrooms, sliced | ||
| 1/2 tsp. thyme | 1 can (8 oz.) beer, room temperature | ||
| salt | freshly ground black pepper | ||
| minced fresh parsley (optional) |
Lightly flour both sides of chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve pan drippings. Add green onion, garlic, mushrooms and thyme and sauté an additional minute. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Garnish with parsley, if desired. Serves 4.