Whats the best way to prepare different pork cuts?
Stewing is best for smaller pieces, such as shoulder cubes Braising for large or small cuts, but traditionally less-tender cuts Sauteing for thin, small pork cuts such as thin chops, pounded cutlets, thin strips, ground pork Panbroiling for small cuts one-inch thick or less — chops, tenderloin medallions, ham slices, bacon and ground pork patties Broiling/Grilling for chops at least one-inch thick, ribs and pork patties Roasting for large pork cuts — loin roasts, shoulder roasts, ham, leg roasts
