Pork Chops

Pork Chops: Main Image

Buying Tips

Pork chop meat should be reddish pink. A darker red indicates acidic pork, meat that tends to be juicy and delicious but does not keep and must be eaten immediately. Avoid cutlets that have a brown or greenish tinge or that are slimy or have an odor. External fat should be trimmed to about 1/8 inch (0.3cm) in thickness.

Varieties

The most tender chops are cut from the loin, slightly less tender chops come from the ribs, and at another step down the ladder are chops from the sirloin. Though they vary in tenderness, all pork chops have dense, lean, mild tasting meat.

Loin pork chops are tender, prime chops with a characteristic T-bone on one side.

Butterfly loin chops are boneless chops cut from the eye of the loin.

Rib pork chops are tender, prime chops.

Sirloin, top loin, and loin blade chops are value-priced pork chops.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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