They are some of the most flavourful and juiciest pork chops.
Some rib chop fans say they find Blade Chops tough, and advise either braising them, or marinating them before using a dry cooking method on them. Other people pshaw the idea that they need any marinating, and say they make some of the nicest grilled (aka barbequed in the UK) chops that they’ve ever had. In fact, many cooks prefer blade chops because they are the one chop with a lingering bit of fat in it still, and say that even though Rib Chops might have a small edge in tenderness in theory, they are so lean that they can’t help but turn dry and tough the instant they hit the heat.
Cook by frying, grilling (aka barbequing in the UK), broiling (aka grilling in the UK), baking, or braising.
Also an ideal chop for that old North American stand-by, pork chops in cream of mushroom or cream of celery soup.
For a 3/4 inch (2 cm) thick chop, fry or grill 4 to 5 minutes per side;
For a 1 inch (2 1/2 cm) thick chop, fry or grill 5 to 7 minutes per side;
For a 1 1/2 inch (4 cm) thick chop, fry or grill 8 to 10 minutes per side.