If you’re looking for a way to cut down on spending for the family meals, look no further than a pork loin. This great LONG piece of pork from the back of the pig can be easily cut up in to 4-6 meals for around $15.
Start with the fattiest, smallest end. This is the shoulder cut roast. You can either leave this as a roast, or cube it up into stew meat.
The middle is either a very tender roast again, or excellent pork chops. You can usually get 6-8 1 inch thick chops from the middle.
The other end is the loin roast. It’s a prized possession so I would leave it as is and just roast it. My drawing is very crude but I couldn’t find a diagram I liked that showed where to cut.
I use my Food Saver so I can safely freeze everything until needed. I also like to individually wrap the chops so I can grab as many as needed without having to thaw all of them.