Pork Chop

A pork chop is a single portion cut from the loin of a pig, typically with a T-shaped rib bone and a rim of fat. It cooks quickly and develops a browned crust when seared; common methods include pan searing, grilling, roasting, or breading and frying, and retailers sell bone-in and boneless chops in various thicknesses, often around 1 inch.\n\nLoin chops reflect European butchery traditions and became a staple across North America, appearing in German, Polish, British, and American cooking. Modern production cuts chops across the loin from rib through center to sirloin sections.