crown roast of, about, 656
crown roast of, buying, 656–57
crown roast of, capping rib ends, 657
crown roast of, cooking, 657
crown roast of, flavoring, 657
crown roast of, yield from, 657
enhanced, about, 354
for green chili, 271
for meat loaf mix, 526–27
picnic shoulder, about, 654
porchetta, about, 663–64
salting versus brining, 358–60
shoulder, about, 650
shoulder, labeling of, 654
shoulder, oven temperature versus weight loss in, 651–52
shoulder skin, effect of oven temperature on, 652, 652–
53, 653
slicing against the grain, 341
tenderloin, best cooking method, 660–61, 661
unenhanced, or natural, about, 354
Pork chops
blade-end, description of, 353
center-cut, description of, 353
Cooler-Cooked, with Barbecue Sauce, 398–99
dry-brining instructions, 354
internal cooking temperatures, 353
Pan-Seared, Basic, 355
Pan-Seared, Maple-Mustard-Glazed, 356
Pan-Seared, with Apple and Cider Sauce, 356, 356
Pan-Seared, with Brandied Cherries, 352, 355
nandana
(Nandana)
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