Rib Chop

Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. Note that rib chops are also sold boneless. In fact, most boneless pork chops you’ll find are cut from the rib chop.

Pork chops come thin or thick cut; bone-in or boneless; and from the sirloin or from the shoulder, rib, or center of the loin. In the test kitchen, we prefer bone-in rib and center-cut loin chops for sautéing or grilling; blade chops (cut from the shoulder) are fattier and better braised. To avoid overcooking, cook lean chops to an internal temperature of 145 degrees. For extra insurance against dried-out chops, brine them before cooking.

For stuffed chops, ask for ribs that look like the pictures above, which are often called center-cut.

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recipes/notes/rib_chop.txt · Last modified: 2016/11/22 10:47 by jmarcos
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