Twin Cities Live and the Minnesota Pork board are celebrating #porkapalooza all week long. Executive Chef and owner of Charlie T’s foods, Charlie Torgerson stopped by with his tips on how to cook a pork chop.
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
- How To Cook A Pork Chop
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
- How To Pick A Pork Chop
You will run across various types of pork chops when you visit your favorite meat counter but your butcher can surely help you out find the best choice for you.
Porterhouse Pork Chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Ribeye Pork Chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin Pork Chops come from the area around the hip and often include part of the hip bone. New York Pork Chops (sometimes called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1¼ inch-thick top loin chop is also called an “America’s Cut.” Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.
- Pork Chop Grilling Tips
Don’t be afraid to ask your butcher for advice picking out the best chop for the occasion Bone-in chops often provide the most flavor. There is fat (flavor) found around the bone, and the bone does a lot to keep the meat from drying as it’s cooked. Avoid using sharp utensils to pierce the meat when flipping, which would allow valuable juices to escape. Don’t overcook your chops! Pork is best enjoyed (and safe!) when cooking to 145° F followed by a 3 minute rest