I've posted about this in the past, but it's something I do regularly and I thought it might be a good idea to mention it again not only as a reminder for my own adult kids but anyone stopping by my site as well. If you haven't seen this topic before; I save oodles of money by cutting my own pork chops and pork roasts.
A boneless pork roast can cost between $13 - 25 depending on the size and where you live. What if you could get two (2) pork roasts and between 12-15 boneless pork chops for the same price? That's what I'm talking about.
Although the price of pork fluctuates, the price right now (January, 2017) is low again. I found whole pork loins at my local Sam's Club for anywhere between $11-23. (As a price comparison I later stopped by Publix and one small, tiny little, skinny marinated pork loin was $8.99.) I picked up a pork loin at the membership club (chose a smaller one) for just under $12. I cut 2 pork roasts and 12 pork chops from it. For under $12.
I use a food vacuum sealer for my cuts but you could use heavy duty freezer Ziploc bags.
Step 1: Go to the store and choose your cut.
Step 2. Cut
They used to put this cutting guide on the package but about a year or so again they stopped (at least where I buy them at did!) Luckily at some point over the past couple years I had cut this out and saved it - and for one of my previous posts I had taken a picture of it.
It shows you how to cut the ends off the pork loin to make two roasts; 1 boneless pork rib roast and 1 boneless pork sirloin roast. Then the center is cut into pork loin chops - the size of which is up to you but typically is about an inch wide. I always get between 12-17 chops depending on the size of the boneless pork loin I buy to start with.
Step 3. Package
Again, I like to seal mine with my food vacuum sealer, but you can seal then in freezer zip-lock style bags.
You can season or marinate them before sealing!
I usually seal our pork chops without seasoning and the pork roasts with whatever I'm in the mood for that day.
Sometimes a bbq sauce, other times about 1/3 cup lemon juice and some garlic, lemon garlic or garlic pepper seasoning, etc. If you don't know what kind of pork roast you will want in the future or you want to a Southern Pulled Pork, etc. then just seal it unseasoned.
Freeze.
