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Choosing Chops

What are the best choices for pork chops? Should you buy bone-in or boneless pork chops?

What are the best choices for pork chops? Should you buy bone-in or boneless pork chops?

Cut from the shoulder end of the loin, bone-in blade chops are tough—but flavorful—chops are perfect for braising, as the moist, slow cooking helps tenderize the meat. But not all pork chops work well for all applications. Here’s how to choose the right chop.

RIB: Tender and flavorful, but relatively lean, these chops are best suited to quick cooking techniques such as grilling and sauteing.

BLADE: Though flavorful, these chops can be tough and are best suited to low-and-slow cooking methods that break down their connective tissue. Braise, barbecue, or smoke.

CENTER CUT: A T-shaped bone separates the loin and tenderloin muscles in this lean chop. Although tender and flavorful, the dual muscles make these chops a challenge to cook. Grill or saute.

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