Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pork Chops

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

A small cut of meat taken from the rib section, pork chops come in two readily available types: The rib chop—with the bone arching along the outer edge of the chop—and the loin chop, which has an interior T-shaped bone. Rib chops tend to be more marbled with fat, which adds flavor and makes the chop less likely to dry out during cooking. Both rib and loin chops are also sold as boneless; but bone-in varieties are usually more flavorful.

Don’t have it?

Veal chops, with their mild flavor, can often stand in for pork chops.

How to choose:

Look for center-cut pork chops. Thick chops (1-1/4 to 1-1/2 inches thick) are less apt to dry out during cooking. Whether thick or thin, try to avoid chops that are thicker around the bone than anywhere else—a common problem—because they’ll cook unevenly. If you can smell and touch the chops, freshness is easy to judge. They shouldn’t have any off odors. The surface should be moist but not sticky or slimy. The flesh should be fine-grained and reddish pink. The external fat should be creamy white and have no dark spots or blemishes, which also indicate advanced age.

Never buy pork that’s soft, pale, pinkish grey, wet, or that has a lot of liquid in the package, a sign of improper processing. Be aware that some producers “enhance” pork chops with sodium phosphate. While this ensures juiciness, it can also give the meat a spongy texture.

How to prep:

Because they contain little fat, chops need little prepping. For the same reason, they can benefit from a soak in a brine, a mixture of water, salt, sugar (and sometimes other flavorings) that helps the chops turn out juicy and moist.

How to store:

Refrigerate or freeze for longer storage.

Cross Reference

pork blade chop


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks