If it looks like a chop and eats like a chop—even if it’s not meat—let’s just agree to treat it like a chop
With April on the horizon, the season for smothering chops recedes in the rearview mirror. Since my love for this cut is a year-round thing, now is the time to pivot to the lighter ingredients and techniques that will tide us over until summertime grilling weather kicks in.
Here’s the part where I’m supposed to define what qualifies as a chop, or at least describe the difference between a chop and a steak. I won’t take that bait. Instead, here’s a bundle of recipes to help you cook bone-in or boneless meat—or tofu, fish, or vegetables—in ways that duplicate the best of chop house-style eating.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.