There is 1.69 lbs. of meat, with bone and fat. When divided by four servings, that comes to 6.75 oz. (minus bone) per serving. That should be at least 3.5 oz. of edible protein per serving @ $1.05 per serving.

I’m thinking of cooking this like I did the thick cut pork shops. In the oven under HI Broil, maybe with tinfoil on top for about 10 minutes the first side, and then maybe 5 minutes after turning it over. The last several times I’ve done the HI Broil, with tin foil, the underside gets crispy brown. I’m using the non-electric wok. Look here for the way I cooked some pork that worked. It’s obvious that I like how this cut of meat looks and know from previous experience that it makes a tasty meal.

I might add some chunks of onion, poblano pepper, sweet bell pepper & a little jalapeno pepper.

I’m planning on buying a white cauliflower and steaming it and adding the Spicy Chili Crisp & Toasted Sesame Oil to it for a savory flavor. And, I’m planning on buying a red cabbage and making some cabbage slaw with Dukes Mayo, Half-n-Half, sweet onion and some Mung bean sprouts.