Understanding Cuts and Buying Chops

Video

Think there’s only one pork chop? Think again. Learn the differences between 3 cuts of chops, so you can decide which to purchase for grillin’.

Lesson

Top quality pork chops should be pinkish in color with a little white fat marbled through it. Most of the pork you’ll find at the grocery store has very little fat, and therefore less flavor, moisture, and tenderness.

If you’re buying chops from the grocery store, you can enhance the flavor and tenderness by brining most cuts of pork. Pork chops, tenderloins, pork butts, and loin roasts do well with brining. Most cuts work well with marinating, too. But we don’t suggest brining or marinating pork ribs, as they don’t have enough meat.

If you have local farms near you or a butcher that sells heritage breeds, these do not need brining. They cost more, but are worth the extra money.

Cuts of pork

All cuts of pork come from the loin, and can be purchased with or without the bone (boneless). Common cuts include loin chops (bone-in or boneless), tenderloin, center-cut, rub, or blade. All are treated just about the same in cooking. Other cuts include shoulder, butt, pork patties, cutlets, and leg of pork.

For grillin’, we recommend the higher quality cuts, like porterhouse pork chops, bone-in or boneless pork loin, or pork tenderloin. Pork loin and chops are both good for barbecue.

Ready to move on? See our lesson on Preparing Chops.