The loin. We cut them 1 1/2 inch thick unless they’re the thin cut pork chops (those are ¾ inch), which are quick to cook for a mid-week meal or for one or two people.
Best cooking method:
You can pretty much do anything with a pork chop. Prep them with salt and pepper and maybe herbs (fennel is always a good pairing) and spices. Cook them as you would a steak – sear both sides in a cast iron pan and transfer to the oven. If you want to grill, opt for bone-on; the bone will protect the meat while cooking.
Pork chops can be marinated and/or brined, too. Thin cut ones can be breaded and pan fried. Try smoking them for a change of pace. For brining info, check out our blog post on the topic.
A chop is a chop.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.