© Denzil Green
Pork Loin Chops are cut from the loin area.
Some of the chops may include part of the tenderloin. If they do, they are sometimes referred to as “porterhouse” chops (even though that’s technically a beef term.)
Sometimes a Loin Chop is called a “centre” or “centre cut” if it doesn’t have any tenderloin in it.
Pork Loin Chops are very tender, and can be bone-in or boneless. Some may have a T-bone shaped bone on one side of them.
They are generally more expensive than most pork chops, save for butterfly ones.
Boneless ones may be flattened, and treated as cutlets.
Cook by frying, grilling (aka barbequing in the UK) or broiling (aka grilling in the UK), or baking.
- 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.