Hi, Today we want to talk about they different types of pork chops we carry. So we typically keep Bone-In Pork Loin Chops and Boneless/Butterfly Pork Chops in the case. We also have Boneless Ribeye Chops and another type of pork loin chop which looks like a t-bone, it has meat on both sides of the bone.
First you see on bottom is the Ribeye Chop. Ribeye chops are tender and have a light flavor – and also have a little more fat than pork loin, so they are a tiny bit more forgiving to temperature. They are the ribeye of pork chops, they are super easy to cut.
Next up is the Boneless pork chop which most are more familiar with. This is the perfect chop for stuffing and is the leanest chop. Again, this would benefit from a brine before seasoning and being thrown on a hot grill.
Up next is the Pork Loin Chops. Pork chops, like other meat chops, are a loin cut taken perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra. The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Lastly is out Center Cut Pork Chops. 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. Cut from the center loin this pork chop has both loin and tenderloin sections. Generally a large cut, it is the porterhouse of pork. Great grilled hot and fast, this can be lightly seasoned for a perfect meal.