Pork Loin Chops

Pork Loin Cutlets
© Denzil Green

Pork Center Loin Chops

Pork Loin End Chops

Pork Loin Chops are cut from the loin area.

Some of the chops may include part of the tenderloin. If they do, they are sometimes referred to as "porterhouse" chops (even though that's technically a beef term.)

Sometimes a Loin Chop is called a "centre" or "centre cut" if it doesn't have any tenderloin in it.

Pork Loin Chops are very tender, and can be bone-in or boneless. Some may have a T-bone shaped bone on one side of them.

They are generally more expensive than most pork chops, save for butterfly ones.

Boneless ones may be flattened, and treated as cutlets.

Cooking Tips for Pork Loin Chops

Cook by frying, grilling (aka barbequing in the UK) or 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.
Recipe Search

Other entries for: Pork Loin
Kassler, Pork Loin Chops, Pork Tenderloin

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 Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork Stewing Meat, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, 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