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What is a pork chop?

Pork Chops are one of the most common cuts of pork and are cut from the loin. There are a variety of different types of pork chops but they all cook the same and when cooked properly to 145 degrees each will result in an enjoyable eating experience.

How to cook a pork chop

When it comes to cooking pork chops, a great rule of thumb to keep in mind is that even with the variety of different types of pork chops that are available, they all will cook the same. Whether you plan on grilling, baking, sauteing and even air frying your chops, if you are looking for a delicious and tender eating experience be sure to cook your chop to an internal temperature of 145 degrees. The time and temperature of cooking will depend on the thickness of the chop and whether it is bone in or not, the typical chop will be ½ to 2 inches thick.

Types of Pork Chops

When at the grocery or your local butcher shop you may come across a variety of different types of pork chops, here are a few tips and tricks to keep in mind in helping you distinguish the differences between each one.

Pork Chops are one of the most popular cups of pork, all being cut from a portion of the loin which is the portion of meat that extends from the hip to the shoulder of the pig.

PorterHouse Chop:

The PorterHouse Chops are cut from the lower back just behind the rib chop. You will recognize this cut by its characteristic t-bone shape. These are large chops that contain a lot of meat as well as a portion of the tenderloin.

T-Bone Chop:

The T-bone Chop is the same as the porterhouse chop with the addition that any portion of the tenderloin shall be exposed on at least one side of the chop.

Ribeye Chop:

The Ribeye Chop is derived from the rib portion of the bone-in center cut rib and includes some back and rib bone. The ribeye chop can come frenched meaning that all the meat around the rib bone has been removed.

New York Chop/ Center Cut Pork Chop:

The New York or Center Cut pork chops are boneless and are located right above the loin chop, toward the head. Typically you will see this chop cut at 1 ¼ inch thick.

Blade Chop:

The Blade Chops are cut from the beginning of the loin or shoulder area and may contain some blade bone as well as the back rib bone. These chops are typically cut thicker, tend to be more marbled and are most commonly prepared butterflied or as pork loin country style ribs.