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Pork Butterfly Chops are thin, boneless cuts of meat from the centre (eye) of the loin of a pig.

A Butterfly Chop is made starting with a very thick boneless pork chop. Sometimes it is made from a bone-in loin chop, but then the bone is usually removed during the process. This chop is sliced horizontally through the middle almost all the way from one side to the other, being careful to leave a hinge at the other side, then folding it open like a butterfly.

Pork Butterfly Chops are quite expensive, but make a great plate centrepiece for a fancy meal.

Cooking Tips
Cook by frying, grilling (aka barbequing in the UK), broiling (aka grilling in the UK), or baking.

• For a 3/4 inch (2 cm) thick chop, fry or grill 4 to 5 minutes per side;
• For a 1 inch (2 1/2 cm) thick chop, fry or grill 5 to 7 minutes per side;
• For a 1 1/2 inch (4 cm) thick chop, fry or grill 8 to 10 minutes per side.

Also called:

See Also:

Pork Loin

Other entries for: Pork Chops

Bath Chaps, Pork Blade Chops, Pork Butterfly Chops, Pork Chops

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak