Alright! Let’s go straight to the essentials about pork chops.
A pork chop is a cut of meat from the pig’s loin, usually including a portion of the rib or vertebra. There are a few common types:
- Bone-in pork chops – have a rib or T-bone, more flavorful and juicy.
- Boneless pork chops – leaner, cook faster, but can dry out if overcooked.
- Thick-cut chops – good for grilling or pan-searing.
- Thin-cut chops – cook quickly, ideal for breaded or pan-fried dishes.
Cooking tips:
- Pork should be cooked to 145°F (63°C) internally, then rested for 3 minutes.
- Brining or marinating can help retain moisture.
- Searing on high heat first locks in juices, then finishing at lower heat ensures even cooking.
If you want, I can also give a super easy, juicy pork chop recipe you can make in under 20 minutes. Do you want me to?
