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| + | ====== Loin Chop ====== | ||
| + | These chops are equivalent to a beef porterhouse and can be identified by the bone that divides the loin meat from the tenderloin muscle. The lean tenderloin section cooks more quickly than the loin section, making these chops a challenge. They have good flavor, but since they contain less fat than the rib chops, they are not quite as moist. They are sometimes called center-cut chops. | ||
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| + | /* Recipe Note Tags | ||
| + | BuyingGuides | ||
| + | Misc | ||
| + | Techniques | ||
| + | Tips | ||
| + | Wine | ||
| + | */ | ||
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| + | ~~DISCUSSION~~ | ||
