[Audio] These are the notes from our presentation on Butterfly Pork Chops. We explored the world of culinary arts and discovered how to prepare delicious butterfly pork chops..
Pork Retail trims.
[Audio] These pork ribs were purchased from Sam's Club, located in Champaign, Illinois. The choice of pork cut was country-style ribs with bone-in. The price per pound was $3.68..
[Audio] These pork chops originated from the Bone-In Shoulder Blade Steak, which was bought at Sam's Club in Champaign, Illinois, for a price of $3.68 per pound..
[Audio] These pork chops originated from the grocery store Sam's Club situated in Champaign, Illinois. The selection of pork cut was whole boneless pork loin, and the cost per pound was two dollars and twenty-eight cents..
[Audio] These pork chops came from the Meat Science Laboratory, located in Urbana, Illinois. The contestant chose America's Cut Chop, priced at four dollars and nineteen cents per pound. From the grocery store, they purchased this specific cut of pork..
[Audio] These pork chops originated from the Meat Science Laboratory in Urbana, Illinois. I purchased them from a local grocery store, where they cost $1.99 per pound..
[Audio] We visited the Meat Science Laboratory located in Urbana, Illinois, where we found pork neck bones priced at one dollar twenty-nine per pound. This choice of pork cut was made by our contestant..
[Audio] These pork chops come from the Meat Science Laboratory located in Urbana, Illinois. We chose the pork snout as our cut of choice, and we paid $2.99 per pound for it..
[Audio] These pork chops were purchased from the Meat Science Laboratory, which is located in Urbana, Illinois. The chosen cut was pork belly, and the price per pound was $5.39..
[Audio] I purchased bone-in assorted pork chops at Sam's Club in Champaign, Illinois for $2.38 per pound..
[Audio] At Sam's Club, located in Champaign, Illinois, I purchased pork loin chops at a price per pound of $2.38. As the contestant, I made this choice.
[Audio] I acquired butterfly pork chops from the Meat Science Laboratory. My goal was to experiment with different cooking methods to find the one I prefer. This experience also marked my first time cooking and purchasing pork chops..
[Audio] I worked at the Meat Science Laboratory's Sales Room where I met a frequent customer who bought Butterfly Pork Chops. He used only light salt when grilling, which caught my attention. I decided to recreate his recipe by trimming one inch off each side of the pork chop and considering adding a sauce for extra flavor..
[Audio] This dish cooked relatively quickly, and it's very lean. The combination of BBQ and oven helped infuse the flavors, resulting in a very flavorful and simple dish..
[Audio] I always wanted to try the Pretzel-Crusted Pork Chop at Cooper's Hawk, but since my family doesn't consume pork, I couldn't order it. So, I decided to recreate it at home, but with a twist - a Parmesan Crust instead..
[Audio] The crust on this butterfly pork chop was impressive, being both nice and toasty. Its flavor was also very good, with a hint of spiciness that could have been taken further. To add some variety, I decided to cut the chop and serve it as a Chicken Katsu-inspired dish. Although I wouldn't order this dish again, it was still a valuable experience in trying something new..
[Audio] Our journey from trial and error to culinary success has been a valuable experience. We've discovered that these cuts were readily accessible, and the cost was significantly lower compared to neighboring local markets. Through this process, we've learned that cooking pork requires a learning curve, but it's been rewarding to apply research and development properties and chemistry aspects to improve our dishes. After trying various retail pork cuts, we've found that we prefer to enjoy small, bite-sized cubes of pork chops. And ultimately, our project has been a success, allowing us to explore new possibilities and try muscles that were previously off-limits..