Pork chops
In North America, pork chops have several different cuts:
- Pork Loin Chops (right)
- Pork Loin Top Loin Chops
- Pork Loin Butterfly Chops
- Pork Loin Sirloin Chops
Pork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.
Pork loin top loin chops contain top loin muscles and backbone running the length of the cut.
Pork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Butterfly chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.
Pork loin sirloin chops are cut from the sirloin end of loin. They have the same muscle and bone structure as pork loin sirloin roast, containing hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. Pork loin sirloin chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.
