Budget-friendly Recipes | Love Pork (2024)

FAQs

Which part of pork is the cheapest? ›

Pork shoulder—generally divided between the picnic roast and the Boston butt—are among the least expensive cuts of pig. Of course, the secret of turning these tough pork roasts into a wonderful meal is to smoke them low and slow and use them in barbecue pulled pork.

Looking for a winning combo? Try serving pork chops alongside something sweet, like homemade applesauce or apple-cranberry stuffing. Plus, you can always switch things up by serving your pork chops with something bright and zesty like the lemon roasted asparagus.

You can never go wrong with cooking up pan-fried pork chops with our best corn casserole or Southern-style cornbread. There's also no shame in going with the classics, like roasted fingerling potatoes, mac & cheese, or homemade Instant Pot applesauce.

While we can spend a lot of time about specific factors driving prices for primals and subprimals, the chart below drives home one simple point: pork prices as a whole generally are higher in the summer and lower in the fall.

Three Reasons Why Pork Is Cheaper Than Beef

Pigs grow up quickly and can have many piglets. An average sow (female pig) is pregnant for 16 to 17 weeks and gives birth to 10 or more offspring. In addition, they are ready for market in approximately six months. Interestingly, a cow can only give birth once a year.

Seasonings: I typically like to use a simple garlic powder, salt and black pepper seasoning blend with pork. And then serve it up with lots of fresh lemon slices, to brighten up the flavors. But feel free to use whatever other dry seasonings you like.

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

The actual cooking part is going to be a two step process.

And if you wanted to take that shortcut, simply serve them after the smoking stage – they will be cooked and safe to eat. BUT, if you want to really take things to the next level, you might want to consider searing your pork chop after the smoke stage.

How do you keep smoked pork chops from drying out? ›

Fill the smoker with applewood pellets. Place a water pan in the smoker filled with water. This will help keep the pork chops moist throughout the cooking process. Remove the pork chops from the brine and pat dry with paper towels.

Great cooking is all about experimenting with flavours. Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.

USDA grades for pork reflect only two levels: Acceptable grade and Utility grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone.

Though either cut is an economical choice for your kitchen, pork loin tends to be more expensive due to its leaner composition.

Pork belly is a fairly inexpensive cut of meat, from the underside of the pig near the loin. It can be quite fatty but if you cook it right you will not be disappointed. Pork belly needs a combination of slow, gentle heat to cook the meat perfectly, plus a shorter blast at a higher heat to crisp up the skin.

Pork Tenderloin

They are also, along with pork loin chops, the most expensive cut of pork. They are lean, tender, and boneless. They are also easy to cook—try them grilled, roasted, or broiled—but also easy to overcook, so pay attention when they're on the fire or in the oven!