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Types of Pork Chops

BELLY
BELLY

Pork belly is not, as you may think, the stomach. Rather, it is the flesh that runs on the underside (the belly) of the pig and surrounds the stomach. It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon or pancetta.

CHEEK
CHEEK

Pork Cheeks Yes, these are exactly what their name implies. The cut is relatively lean but still tender and loaded with flavor. Like ham hocks, pork cheeks have a lot of connective tissue and collagen, but when they are cooked for a long time, the meat breaks down and softens. The cheeks lend themselves to braising and are a great addition to a ragù.

CHUMP CHOP
CHUMP CHOP

Other names: Center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, rib pork chop Where it's from: The rib section of the loin, from the shoulder to the middle of the loin (the rib bones attached to these chops are actually baby back ribs).

source: thekitchn.com
FILLET
FILLET

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference.

source: thekitchn.com
LEG
LEG

The classic "pork chop" shaped center cut chops usually sell at a higher price and sirloin end chops at the lowest price. Pork chops typically weigh between 6 and 8 ounces each. Country-Style Ribs #423: Ribs: These are made from the rib section at the shoulder end of the whole loin.

LOIN
LOIN

Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks; Where it's from: The shoulder. What it looks like: Shoulder chops have dark-colored meat, lots of fat and connective tissues, and some blade bone.

source: thekitchn.com
Pork Loin Porterhouse
Pork Loin Porterhouse

Hello, My Name Is Porterhouse Chop. I Used To Be 'Pork Chop' : The Salt What's in a name? More sales, hopes the pork industry. This summer, pork producers are rolling out new names for pork cuts that borrow from the nomenclature for beef. It's part of an effort to add pizzazz to pork and raise awareness of better ways to cook it.

source: npr.org
Pork Rib Chop
Pork Rib Chop

2. Rib Chop. Other names: Center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, rib pork chop; Where it's from: The rib section of the loin, from the shoulder to the middle of the loin (the rib bones attached to these chops are actually baby back ribs). What it looks like: Large eye of lean loin meat and no tenderloin meat.

source: thekitchn.com
Pork Shoulder Chop
Pork Shoulder Chop

1. Shoulder Chop. Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks; Where it's from: The shoulder. What it looks like: Shoulder chops have dark-colored meat, lots of fat and connective tissues, and some blade bone.

source: thekitchn.com
RIB CHOP
RIB CHOP

2. Rib Chop. Other names: Center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, rib pork chop; Where it's from: The rib section of the loin, from the shoulder to the middle of the loin (the rib bones attached to these chops are actually baby back ribs). What it looks like: Large eye of lean loin meat and no tenderloin meat.

source: thekitchn.com
SHOULDER
SHOULDER

Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks Where it's from: The shoulder. What it looks like: Shoulder chops have dark-colored meat, lots of fat and connective tissues, and some blade bone.

source: thekitchn.com

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