Pork chops are cut crosswise from the loin and are the most popular pork cut in America. Rib, center-cut, and sirloin chops each have their own character, but all reward quick, careful cooking.
Where Pork Chops Comes From
Chops are sliced from the loin that runs along the pig’s back — rib chops from the front, center-cut in the middle, sirloin toward the hip.
How to Cook Pork Chops
- Pan-searing: sear and finish to 145°F, then rest
- Grilling: fast, hot heat
- Reverse sear: for thick, bone-in chops
- Never overcook: pull at 145°F for juicy, slightly pink meat
Pork Chops is part of the pork loin primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Pan-Searing, Grilling, Reverse Sear. Browse all recipes & guides.
Frequently Asked Questions
What temperature should pork chops be cooked to?
Cook pork chops to 145°F and rest 3 minutes. They stay juicy with a faint blush of pink; past 150°F they dry out.
Why are my pork chops tough?
Usually overcooking. Pork chops are lean, so pull them at 145°F, and brine or reverse-sear thick chops for best results.
What is the difference between rib and center-cut pork chops?
Rib chops (from the front loin) are a bit fattier and more forgiving; center-cut chops are leaner with a T-bone shape.
Try this recipe: Perfect Pan-Seared Pork Chops