Thin Center Cut Bone-In Pork Loin Chops

I don't care what Whole Foods has to call them so they can be rung up, Schweinshaxen mit Kartoffelknödel here I come.

Whole Foods gets the hocks in to smoke in house, as such they don't have a code for the fresh hock. The scanner at check out didn't recognize the first code, so we had to find a creative way for me to walk out with them.

The great thing is the butcher said just ask two days before I need them and they can order a case. What I don't take they will use in house.

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Comments

anthony_34093

beautiful. i need to ask my whole foods about this asap.

Manfred_18311

Looking good.

Manfred_18311

Solved 10g Honey in 20ml hot Water and brush the skin before/ during grilling, it gives the skin a nice glaze.

Good luck with it.

Tim_Sutherland_52834

Thank you. This should be dinner Friday for my wife and I.

Manfred_18311

Kartoffelknödel / Potato Dumplings:

If you have a good recipe all is well, if not here is how i do it.

I made them half and half which is a traditional Bavarian recipe from the northern Part of Bavaria (Franconia) and refers to half raw / half cooked potatoes. Close to the Austrian border the use sole cooked potatoes, called there “silk dumplings”, in lower Bavaria the prefer only raw potatoes for their dumplings.

Here is half and half:

- 2000g Potatoes (12 dumplings)

- 15g Salt

- Potato starch a/n

- Marjoram a/n

Cook 1000g (skin on) , in salt water. When done, let them cool, peel them and mash them down, than fine sieve them (1mm).

The peeled raw Potatoes (1000g) are best worked on a potato grater. Give the mass in a sieve and press out the liquid then give it in a kitchen towel and squeeze/twist it till the mass is “dry”.

Mix cooked and raw potato with salt in a bowl, add marjoram a/n and mix it by hand thorough fully, add starch until the dough won’t stick on your fingers, Form up12 dumplings (or more depending on the size you choose).

Heat up a pot with 4l water (salted) and bring it to a boil place the dumplings and reduce the heat to a simmer (don’t let them ever cook, it will dissolve them) once the dumplings rise on top they are done, I let them simmer generally for 35 min. with a much better result. Take them out and put them on a sieve for 3 minutes so they won’t water your sauce.

I used the sort – Annabel – equally chose one with a strong yellow color for appearance and high starch content.

http://www.lovepotatoes.co.uk/potato-varieties

If you have left overs, slice the dumplings (1cm), pan seared with butter comes great with scrambled eggs for breakfast.

Jack_Mayer_85396

And Tim was nice enough to get a pair for me as well! Much appreciated Tim!