Rib
Chop
Cut from farther back along
the loin, this is the picture-
perfect chop you’ll find at
fancy restaurants. It’s got a
large, smooth eye of meat
and is easy to cook evenly.
However, that eye of meat is
relatively low in fat, making
it easy to overcook, and
relatively dry.Center-
Cut
Chop
The equivalent of a T-bone
steak, a center-cut pork chop
contains part of both the
loin and the tenderloin. It’s
impressive looking, but I
find it very hard to cook
evenly. The tenderloin
cooks faster than the loin,
and the bone gets in the
way, preventing you from