PICKING OUT A PORK CHOP II

As you are looking at all the pork chops you see that they all have different names. What do they all mean?

Loin Chops - These are the best cut of pork that comes from the loin of the pig which is the muscle that is across the back of the pig.

Center Cut - Center cut chops have the distinctive T shaped bone and part of meat include the tenderloin.

Thick Cut - Thick Cut chops are the most versatile of all of the cuts. Bone-In varieties have a bit more flavor than the boneless, but either will work with most recipes.

Boneless Chops - This cut can come from just about anywhere around the loin. The choice cuts will come from the rib area.

Since it does not usually indicate on the packaging where the cut is from, if in doubt ask the butcher.

If you are going to be cooking on the stove top, look for ribs that are 1" to 1 1/2" thick.

If you are going to be grilling pork chops, look for chops that are at least 1 1/4" thick. If you can only find chops that are less than 1" thick, these are best prepared with a breading of some kind.