If you’re under the impression that a pork chop is a pork chop, you’re in for a treat. There are actually five different cuts that pork chops can come from.
Porterhouse pork chop: This comes from the hip and loin area and will have a classic T-bone shape.
Ribeye pork chop: From the center of the loin and rib area. Very tender in texture with a little more fat than center cut-chops.
Sirloin pork chop: From the hip area. This cut can be tough and includes a large portion of bone with the meat.
New York pork chop: Also known as center-cut chops, they’re boneless and very lean. This cut comes from above the loin closer to the head of the animal.
Blade pork chop: Also known as shoulder chops, these are from the beginning of the loin in the shoulder area and are often thicker and marbled.
