Pork chops are a classic and delicious dinner option that can be prepared in a variety of ways. When selecting bone-in pork chops at the grocery store or butcher shop, there are a few main cuts to choose from. The cut you select can impact the texture, flavor, and overall quality of the chops. So which cut is considered the best for bone-in pork chops?
Types of Bone-In Pork Chop Cuts
There are three main types of bone-in pork chop cuts:
- Blade chop – From the shoulder/blade region
- Loin chop – From the center section of the loin
- Rib chop – From the rib section, often called a “ribeye chop”
Each cut comes from a different part of the pig and contains varying amounts of fat and bone. Here is a more in-depth look at the characteristics of each type of chop:
Blade Chop
The blade chop comes from the upper part of the shoulder, which gets a good workout during the pig’s life. This makes the meat flavored and relatively tough. Blade chops contain a good amount of connective tissue and fat, which helps keep them juicy when cooked. They have a prominent cross-section of bone and contain parts of the shoulder blade itself. Overall, blade chops have the most intense “porky” flavor.
Loin Chop
The loin chop is cut from the rib end of the loin primal. It has a medium amount of fat compared to other cuts but is still quite tender and juicy when cooked properly. Loin chops have a leaner look with a straight bone running along one side. Since this section does less work, the meat has a more delicate flavor than shoulder chops.
Rib Chop
Rib chops come from the rib section, unsurprisingly. They contain a rib bone surrounded by meat and fat. Of all the pork chop types, rib chops tend to be the most tender and have the most marbling. Because they come from an inactive area with little muscle, the meat has a milder flavor. The rib bone itself adds extra flavor during cooking. Rib chops are sometimes called “ribeye chops” due to their resemblance to beef ribeye steaks.
Comparing Flavor, Tenderness, and Bone Size
How do these three cuts of pork chops actually compare when it comes to important factors like tenderness, flavor, and the size of the bone? Here is a summary:
| Cut | Tenderness | Flavor | Bone Size |
|---|---|---|---|
| Blade Chop | Least Tender | Most Intense “Porky” Flavor | Larger Bone |
| Loin Chop | Moderately Tender | Milder Flavor | Smaller Bone |
| Rib Chop | Most Tender | Mildest Flavor | Moderate Bone |
As you can see, rib chops tend to be the most tender and have the mildest pork flavor while blade chops are toughest with the most intense porky flavor. Loin chops fall somewhere in the middle on both fronts. In terms of bone size, blade chops have the largest cross-section of bone while loin chops have a smaller straight bone.
Cooking Methods for Different Pork Chop Cuts
The cut of pork chop you select will impact the ideal cooking method. Here is an overview of the best cooking techniques for each type of chop:
Blade Chops
Blade chops do well with moist cooking methods that break down connective tissue like:
- Braising
- Stewing
- Roasting
Their large bone and ample fat keep them from drying out with these slower cooking techniques.
Loin Chops
The leaner loin chop benefits from quicker cooking over high heat like:
- Grilling
- Pan searing
- Broiling
These hot and fast methods give a nice browned exterior while keeping the interior juicy.
Rib Chops
Rib chops are equally well-suited to quick, hot cooking or slower roasted methods since they have a good balance of fat and tenderness. You can successfully grill, broil, bake, or pan sear rib chops.
The Best Cut of Bone-In Pork Chop
So which cut reigns supreme when selecting the best chop? While personal preference plays a role, most experts agree that rib chops are the best cut for high quality bone-in pork chops. Here are some of the reasons why:
- Rib chops are the most tender and naturally juicy of the three cuts.
- They have the most marbling and fat for flavor and moisture.
- The meat has a milder pork flavor that many people prefer.
- The bone adds extra flavor when cooking without being too large or awkward.
- Rib chops are suitable for a wide range of cooking methods from grilling to roasting and everything in between.
- They are considered the most premium and desirable cut at restaurants.
While pricier than other chops, rib chops deliver the best eating experience with unbeatable tenderness and juiciness. They are worth splurging on for special occasions or when you want the highest quality pork chop meal. Of course, loin chops and blade chops still have their merits at a more affordable price point.
How to Choose Quality Rib Chops
Since the rib chop is considered the best cut for bone-in pork chops, you’ll want to know how to identify high quality rib chops at the store. Here are a few tips for picking the best rib chops:
- Look for chops that are 1 to 1 1/2 inches thick. Thinner chops tend to overcook easily.
- Choose chops with significant marbling, which is the thin white lines of fat running through the meat. This ensures juiciness and flavor.
- The bone should be large and surrounded by a good amount of meat.
- Aim for chops that are bright pink. Avoid any with brown or gray spots.
- If possible, buy chops from a high-end pork purveyor or butcher shop for quality assurance.
- Check the expiration date and only buy fresh chops that will be consumed within 3-5 days.
Reading the label is also key when buying packaged rib chops. Words like “premium,” “reserve,” and “loin” indicate higher quality meat. With these tips in mind, you can pick stellar rib chops worthy of your next special meal.
How to Cook Rib Chops
Once you’ve selected the perfect rib chops, it’s time to start cooking. Here are a few recommended methods for cooking rib chops to juicy, flavorful perfection:
Grilling Rib Chops
Grilling imparts delicious smoky flavor and chars the outside of the chops. Aim for medium high heat. Cook for 4-5 minutes per side until they reach an internal temperature of 145°F. Let rest for 5 minutes before serving.
Pan Searing Rib Chops
In a heavy skillet, heat 1 Tbsp oil over medium high heat. Season chops with salt and pepper then cook for 3-4 minutes per side until browned. Finish in a 375°F oven for 5 minutes until 145°F internally. Rest before serving.
Baking Rib Chops
For easy oven baked chops, heat oven to 375°F. Place seasoned chops on a baking sheet. Roast for 15-20 minutes until internal temperature reaches 145°F. Let rest 5 minutes then serve.
Broiling Rib Chops
For quick broiled chops, place a broiler pan under the broiler for 2-3 minutes to preheat. Put seasoned chops on pan and broil 3-4 inches from heat for 4-5 minutes per side. Cook until 145°F internally then rest before serving.
Complementary Side Dishes
What pairs best with juicy, bone-in rib chops? Here are some recommended side dish ideas:
- Baked potatoes – Top with butter, sour cream, bacon, and chives.
- Roasted vegetables – Brussels sprouts, carrots, parsnips.
- Sauteed greens – Spinach, kale, swiss chard.
- Glazed carrots – Roasted carrots with honey glaze.
- Polenta – Creamy soft polenta with cheese and herbs.
- Garlic bread – Toasted baguette slices with garlicky butter.
Sides that feature vegetables, starches, or bread balance out the heartiness of the pork chops. Roasted veggies or greens add color to the plate while potatoes or polenta act as comfort food. Garlic bread is great for dipping in any pan sauces or pork chop drippings.
Conclusion
For the optimal eating experience when cooking bone-in pork chops, rib chops take first place. Their tenderness, juiciness, and mild flavor are hard to beat. Look for quality indicators like ample marbling when purchasing rib chops. Pairing rib chops with roasted veggies, potatoes, or other complementary sides creates a well-rounded meal. Grilling, pan searing, baking, and broiling are all great cooking methods to try. With prime rib chops and the right cooking techniques, you’ll enjoy the best cut of bone-in pork chop.