Stuffed pork chops have always balanced cheap fare with gourmet finesse, but a recipe redux of stuffed pork chops in The New York Times claims to bring out a cheaper version of pork cut than the one used for the stuffed pork recipe published by The Times in 1959. Cheaper substitute to pork loin in pork belly or steaks in the recipe redux by Marco Canora, the chef at Hearth in New York, claims to have given similar flavor as the stuffed pork chops.
But 2007: Brined-and-Braised Pork Belly with Caraway cannot be called a redux of 1959: Pork Chops with Rye-Bread Stuffing, for the very reason that both the recipes are entirely different. As far as the perspective of using cheaper cut of pork is concerned then facts provide that loin chops are cheaper than steaks as they contain some bone.
However, the redux points out a justified cause in using steak in place of chops as the modern availability of the latter cut is thin and dry and therefore limits the mouthfeel of natural juice sought in a gourmet appetizer. More than anything else the redux intends to assert the capacity of cheaper pork cut in gourmet recipes, which the redux claims to have made its way to the diners at the Hearth in not more than half an hour.
