Chops

All pork chops come from the loin—either the sirloin, ribs or middle of the loin.

Did you know?

Butterflied pork chops are boneless and open like a butterfly’s wings.
Chops come from different parts of the loin, so a sirloin chop is usually meatier, while a rib chop has a bone. Rib chops are the tastiest loin chops because they have more marbling and contain a portion of the tenderloin.
Loin chops are very tender, and the bone keeps them from drying out while cooking. It’s best to buy chops that are at least 2 cm (¾ in.) thick.

Availibility

Pork chops are easy to find in grocery stores. You can also buy a boneless loin and slice up some delicious chops yourself.

Cuts

Bacon-wrapped tournedos
Strips

Cooking method	Instructions
On the stove	Heat some oil in a skillet set over medium heat. Carefully place chops in the skillet. Cook pork chops for 3–4 minutes on each side or until internal temperature reaches 63 ^oC (145 ^oF) for medium rare. Place meat on a rack and cover with foil. Let stand for 5 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
In The Oven	Place oven rack in middle position and preheat oven to 200 ^oC (400 ^oF). Heat some oil in an oven-safe skillet set over medium-high heat. Sear chops for 2 minutes on each side. Bake uncovered for about 6 minutes or until the internal temperature reaches 63 ^oC (145 ^oF) for medium rare. Remove chops from oven and cover with foil. Let stand for 3 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
On the BBQ	Preheat BBQ to high. Grill chops directly over heat source with the lid open for about 4 minutes on each side, or until internal temperature reaches 63 °C (145 °F). Remove chops from grill and cover with foil. Let sit for 3 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.
Slow cooker	Heat some oil in a large skillet set over medium-high heat. Sear chops for about 1 minute on each side. Transfer the chops into the slow cooker and cover the food with broth. Cover and cook on low for about 4 hours, or until the internal temperature reaches 70 ^oC (160 ^oF).
Sous vide	Place pork chops in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave the chops to cook for about 1 hour. Remove bag when cooking is complete.

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