When the rib chop changes into the neck chop but still has just a small rib, you speak of a shoulder chop or harste chop (Rotterdam style). Not only does the structure of the meat change with the last ribs, it is coarser and darker in color. The length of the baking time also increases. Just like the neck pork chop below, the shoulder chop can not only be fried, but also braised or braised. Then count 10 to 15 minutes more preparation time
not those thin ones. About 3 per kilo. Packed per 1 kilo
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