The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks.
Blade or shoulder chops come from the spine, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A "Bacon Chop" is cut from the shoulder end and leaves the pork belly meat attached. Pork chops are sometimes sold marinated to add flavour; marinades such as a chilli sauce or a barbecue sauce are common. As pork is often cooked more thoroughly than beef, thus running the risk of drying out the meat, pork chops can be brined to maintain moistness.
Pork chops are suitable for roasting, grilling, or frying, but there are also recipes of stuffed pork chops. They can be used boneless or bone-in. There is a belief that bone-in chops taste better because bones make the meat juicier by retaining the moisture inside. Pork chops are usually cut between 1/2 inch and 2 inches thick.
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Ranch Pork Chops
Recipe adapted from hiddenvalley.com
4 pork chops
1 (1.0 oz) package ranch salad dressing and seasoning mix
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat oven to 450 degrees.
In small bowl, add seasoning mix. Season both side of pork chops with salt, pepper, garlic powder and onion powder. Dredge pork chops in seasoning mix.
Place pork chops on lightly greased baking sheet. Bake pork chops for 20 minutes, turning once, until browned or internal temperature of 160 degrees F is reached. Enjoy!
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