6 Times Cheaper Is Better
You're already cooking
skirt steak and
chicken thighs. But here are more inexpensive foods chefs think are even tastier than their pricier counterparts.
By Lynn Andriani
Photo: Szakaly/iStock/Thinkstock
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When You Want a Veal Chop
Some chefs and cooking instructors say that veal is so mildly flavored that it can't stand on its own and needs a sauce to really sing (think marsala, piccata). If you're more in the mood for a thick chop, though, you might be better off with pork. Veal is an expensive meat, with loin chops priced as high as $16 a pound and rib chops, $26. Pork chops, though, even the
juicy Berkshire variety (from the famous "black pigs" of England), are only $9 a pound. Carolina Diaz, executive chef of Filini Bar and Restaurant in Chicago, used to have a veal dish on her menu and replaced it with a grilled Berkshire pork chop, without having heard one complaint.
Published 01/08/2015
