Let’s Talk Pork Chops
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While eating pork chops would be better, Let’s Talk Pork Chops right now! Are you a boneless fan or do you prefer bone-in? It’s all a matter of preference!
There are 4 basic kinds of pork chops, while they all come from the loin of the pig they are named for the position on the loin starting from the front or shoulder of the pig working the way back.
Most common and the most tender will be your loin and rib cuts:
- shoulder
- loin
- rib
- sirloin
Then of course you have your boneless which are generally cut from the top of the loin or the rib. They just have the bone removed, making them boneless chops. They are also going to be a little more expensive per pound due to the extra time put into processing to get the bone out.
I prefer to cook and eat chops with the bone in, however we are a divided family, my husband prefers boneless. He says they are easier to eat and less waste on the plate, which is correct.
When it comes to sandwiches and one of our favorite go-to meals I always choose boneless!
Simple Grilled Pork Chop Sandwich Meal
They are thin, quick-cooking and easy to eat on the go or in a hurry! Like our Pork Chop Sandwiches we love to eat while working in the field or on camping trips.
Easy Skillet Peppers, Onions and Pork Chops
Fried Smothered Pork Chops
Let’s Talk Pork Chops
But given time and a thicker chop I always choose bone-in!
BBQ Smoked Pork Chops
The bone serves two purposes for me in cooking. Pork is not marbled like beef, there is no fat running throughout the muscle. Fat is where the flavor is, you don’t have to eat the fat but in order for your meat to be flavorful and not dry you need fat while cooking. I believe a bone-in chop helps this due to less trimming in and around the bone when removing it. The bone also serves as a heat conductor helping to cook the meat, pork can be dry and cooking it to a safe temperature is important but overcooking on direct heat can dry meat out, this is where the bone helps.
I also think a good bone-in chop is best when cooking in the crockpot. The marrow in the bone adds flavor to the liquid and the gelatin in the bone acts as a thickener for the liquid used in the cooking process.
It’s truly a matter of personal taste – just enjoy your pork chops!
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I love mine smoked!