Guide to Pork Cuts: Chops
Okay, here’s the deal: we all love pork chops, but where do they come from? Several different cuts are often referred to as “pork chops”. We’re going to give you a quick run-down on what those cuts are.
- The pork loin chop and the pork rib chop: these are the most expensive and tender cuts. The loin chop is from the rear part of the loin and has a t-bone, while the rib chop is cut directly from the rib roast. These are leaner cuts of meat and are often prepared by braising, broiling, grilling or panfrying. The rib chop is often what people are picturing when they picture a “pork chop”.
- The pork sirloin chop, pork top loin chop and the pork loin blade chop are the second-most tender. The sirloin chop is from the back part of the loin, the top loin chop is self-explanatory and the loin blade chop is from blade and of the loin. These can contain some of the muscle which is why they’re a little less tender, but there is lots of flavor to be found here.
- Pork arm steaks and pork blade steaks are fairly tough and fatty but have a lot to offer. The blade steaks are cut from the rear end and the arm steaks are from the arm steaks are from the upper part of the foreleg. They’re best if braised and be sure not to overcook (unless that’s what you’re into).
Craving some pork chops yet? Check out our recipe for Vietnamese Pork Chops!