Choosing Pork Chops
Sure, pork chops make for a family-friendly, easy weeknight dinner. But knowing what kind of chop (and what to avoid) is often the difference between a quick dinner and a quick dinner that your family will enjoy.
Sure, pork chops make for a family-friendly, easy weeknight dinner. But knowing what kind of chop (and what to avoid) is often the difference between a quick dinner and a quick dinner that your family will enjoy. This guide covers the different types of chops you might encounter at the butcher counter.
Blade Chop: Cut from the shoulder end of the loin, these chops can be difficult to find at the market. They are fatty and tough, despite good flavor and juiciness. They’re not our top choice, but we recommend grilling or sautéing them.
Rib Chop: Cut from the rib section of the loin, these chops have a relatively high fat content rendering them flavorful and unlikely to dry out during cooking. These chops easily identified by the bone that runs along one side, are our favorite. These chops are best suited to low-and-slow cooking methods that break down their connective tissue. Braise, barbecue, or smoke.
Center-Cut Chop: These chops can be identified by the bone that divides the loin meat from the tenderloin muscle. The lean tenderloin section cooks more quickly than the loin section, making these chops a challenge to cook. They have good flavor, but since they contain less fat than the rib chops, they are not quite as moist. Grill or sauté.
