Is this the bone-in cut? I buy pork sirloin cuts, a larger piece of meat usually than the standard "center cut" pork chop with a curve of bone on it.

We pan-fry, saute in a little oil, and liberally sprinkle with seasoning, garlic powder, salt, pepper, a little oregano sometimes. I usually put a can of sliced mushrooms in also and give them a few minutes to brown and heat through. It's really good with rice, and I often times fix my rice with chicken stock and orzo or broken up spaghetti (brown the pasta in a little oil for a couple of minutes before adding the rice, then stock. Homemade "rice-a-roni.")

I shop very carefully for pork. I refuse to buy any of it that has had the salt solution infused into it. It's slippery, it tastes too salty before you even season it, and I am convinced it isn't good for you. They put it in because people cook their pork too dry and this is supposed to keep it moist. That's the scary part--how does it do that?

SRS