When it comes to meat, chops refer to the smaller cuts from the loin primal cut. Chops are individual serving slices and they come in various thicknesses. One or two chops can be considered as a single serving, depending on the size of an individual chop. A single chop can be from ½” to 1 ½” thick. Double rib chops on the other hand, may be as thick as 2 inches. The thickness used on a recipe will depend on how it will be prepared and the appetites of the people who will be eating it. Chops are available fresh, smoked and bone-in or boneless. The quality and composition depends on their location on the loin. They are also sold precooked, ready to heat and serve and pre-stuffed.

Blade Chops

Blade chops are taken from the shoulder end of the loin. When it comes to taste, these chops can be very juicy and flavorful however blade chops has more fat, gristle and bone than other chops. They also have the tendency to be tough.

Rib Chops

The rib chops are taken from the end of the loin next to the blade chops. Along with the loin chop and the center cut chop, the rib chop is one of the most preferred and expensive chops. These chops contain a bit of fat but are tender, juicy and have a lot of flavor.

Loin Chops

These chops are part of the center cut subprimal in the middle of the loin with part of the tenderloin included with it. Without the tenderloin, they are called center cut chops or top loin chops. These chops are very tender and contain little fat but they are not as juicy and full of flavor as rib chops. Like a t-bone steak, these chops are also attached to a t-shaped bone. Loin chops are one of the more popular chops along with center cut chops and rib chops.

Sirloin Chops

These are chops taken from the sirloin end of the loin or the part nearest the leg. It is not very flavorful although it is lean. It has a tendency to be dry and compared with other chops, it has more bone. Because of all these, it is the least expensive among the chops and the least preferred.

Butterfly Chops

This chop has been cut through from the middle of one side to the other without going all the way through. When laid out flat, this double chop looks somewhat like a butterfly. It is often served during special occasions because of its very appealing look.

Boneless Chops

Rib and loin chops are sold in boneless cuts and in varying thicknesses. The boneless cuts are easier to prepare and eat and are thus more expensive that cuts with bones.

Alonzo Bolton is a food and nutrition researcher for pork-recipes.com/. He writes and researches actively on Pork Recipes and shares his knowledge at pork-recipes.com/ where he works as a staff writer.