In years past, I have made some very good pork chops and gravy. Today, they're pretty good but not as I remember them.
Here's how I did it. First, I did a lot of piercing with 2 forks. Then I put salt and pepper on each side. Next, I dredged the chops in flour. I put a small amount of shortening in a pan, heated the shortening and then added the chops to the pan.
I quickly browned the chops on both sides and then removed them from the pan. Next, I added flour to the drippings in the pan. I browned the flour, then added water which contained a little milk, salt and pepper. Returning the chops to the pan, I let them simmer for a little while. That's it.
The shortening I added to the pan was a small amount, just enough to get the chops started. The fat around the edges of the chops would then begin to render and would be enough for frying the chops and for making gravy.
Now, my chops don't have the flavor they once did and I know I've discovered why. Years ago, a lot more fat was left on the chops. It was this fat that gave the chops and the gravy so much flavor. Now, with all the fat trimmed away, I have to add shortening to fry them. They're just not the same.
There's no use asking the butchers to cut some for me, leaving more fat on them. I recently learned that almost none of the meat in the cases is cut there in the store. It comes in prepackaged. That's right. I asked for some thicker fat back and the butcher said 'We don't cut any of the meat here, any more.
To my question, is there any other cut of pork with enough fat that I could render some for cooking chops? (except fat back, that wouldn't do). I don't want to add bouillon to get more flavor. The fat was all I needed. Maybe I'll try bacon drippings. Any suggestions?
I know that you're right that many grocery stores no longer employ a 'butcher' and the meat does arrive at the store prepackaged but usually that is okay.
Here is a link that names the different parts of pork so you can see which one might work for you.
I have noticed that here where I live when the meat comes in the butcher does trim off most of the fat and they prepare the cut pieces of fat to sell for the animals. If I need some extra cooking fat I normally will ask the butcher to put together a package for me to buy. I know this isn't possible in a lot of places and it is hard to find the fat you are looking for. I am not a person to add any type of oil to my food at all.
Pork Shoulder or Boston Butt cuts have fat that is on The top side , being used for the top most of the time for slow roasting and great Bar b cue. The fat on these cuts provide moist roasting while keeping the meat flavorful allowing you to have the best drippings!