Pork chops make for a quick delicious dinner option that is easy to cook and full of flavor. But pre-cut grocery store pork chops are often thin and prone to overcooking. For best results, learn how to cut your own thick, juicy pork chops at home from a whole pork loin.
With just a few simple cuts, you can transform an economical pork loin into a week’s worth of impressive dinners. Follow this step-by-step guide to turn a pork loin into perfect pork chops ready for the grill, pan, or oven.
Selecting a Pork Loin to Cut Chops
For ideal home-cut pork chops, choose a bone-in pork loin roast. This cut contains part of the backbone and rib bones, which helps the meat stay juicy when cooking. Here’s what to look for:
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8-10 ribs – More ribs mean thicker chops, An 8-rib loin yields 4 nice double-cut chops,
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Well-marbled – Good marbling between the muscles means better flavor and moisture
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3-5 lbs – Allows for ample meat after trimming. Smaller roasts limit chop size.
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Even shape – Avoid awkward, tapering shapes that give uneven chops.
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Fresh, bright color – Indicative of quality pork. Avoid dull, grayish meat.
For best value, purchase a full loin and butcher it yourself. Or ask your grocer to cut you a roast from a whole loin.
How to Cut Double-Cut Pork Chops
Cutting double-cut pork chops with 2 bones each results in a thicker, juicier chop that is harder to overcook. Follow these steps:
1. Remove the Skin and Silverskin
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Lay the pork loin skin-side down and use a sharp knife to slice off the skin, leaving the layer of fat intact.
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Scrape away the thin, shiny silverskin membrane covering the fat layer. This can make chops curl while cooking.
2. Make Shallow Cuts Between Every 2nd Rib
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Starting from the wider rib end, count over 2 ribs and make a shallow, lengthwise cut into the meat between ribs 2 and 3.
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Repeat, making a shallow cut between every other rib pair down the length of the loin. These cuts mark where you will slice the chops.
3. Cut Perpendicular Through the Ribs
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Position your knife at the first shallow cut you made between 2 ribs. Cut straight down through the meat and bone.
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Make perpendicular cuts at each shallow mark to create chops approximately 2-2.5 inches thick.
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Each double-cut chop will include 2 ribs together. Try to cut chops of equal thickness.
4. Trim Excess Fat and Square Off Chops
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Trim off any excess hard fat around the edges, but leave some to baste the meat.
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Square off the curved edges for attractive chops with straight sides. This gives you more usable meat.
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Remove the thin center piece of meat known as the muscle tender or tenderloin. This can overcook easily when attached to a chop. Reserve to use separately.
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You should get 3-4 double cut chops per pork loin depending on original size.
Pan-Sear, Grill, or Roast Cut Chops
With a few simple steps, you now have restaurant-quality pork chops to cook up any way you like!
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Pan-sear over high heat for crispy, browned chops then finish in a 400°F oven.
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Grill over direct medium heat, turning once, until just cooked through but still juicy.
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Roast seasoned chops at 400°F for 5 minutes per side to get golden brown and delicious.
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Check temperature with a meat thermometer before serving. Pork should reach 145°F for food safety.
With home-cut chops, you control the size and quality. And you can use the trimmings for stews, stir fries, or ground pork. Learn this easy process for juicy, thick pork chops ready for your favorite recipes.
How to Cut Boneless Pork Chops from a Pork Loin
While bone-in chops have great flavor and juiciness, boneless pork chops offer convenience and can allow for larger, more uniform thicknesses ideal for stuffing or pounding. Follow these steps to portion a boneless loin into perfect boneless pork chops:
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Start with a 3-4 lb boneless pork loin free of large pockets of fat or connective tissue.
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Slice the tapered sirloin end into 1⁄2 inch rounds for cutlets or scaloppini. Use for schnitzel or stir fries.
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Cut the center into big 1-2 inch chops for pan searing, grilling, breading, or stuffing. Uniform rectangles or squares work best.
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Trim all excess fat and silverskin for better presentation and even cooking.
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Cut any oddly shaped end pieces into cubes for kebabs, stew meat, or stir fry. Reduce waste!
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Optionally pound chops to 1⁄2 inch for faster cooking and meat that cooks evenly. Great for piccata or cordon bleu.
With a good quality boneless loin and proper butchering, you can produce a package of beautiful boneless pork chops ready for any recipe. Learn to look for well-marbled loins and avoid tapered or uneven pieces. Put your butcher knife skills to work for tender, juicy homemade pork chops any night of the week.
Pork Loin Chop Cooking Tips
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Let chops sit at room temperature for 15-30 minutes before cooking for more even heat.
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Pat chops dry before seasoning or breading to help browning during cooking.
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Avoid overcrowding chops in a pan. Give them room to brown properly.
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Use a digital meat thermometer to check doneness rather than cutting to peek! Cook to 145°F.
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Let chops rest for 5 minutes after cooking. This allows juices to re-absorb for moist, tender meat.
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Add a drizzle of oil or pat of butter to keep lean chops from drying out during cooking.
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For ultimate juiciness, sous vide 1-2 inch chops at 140°F before a quick sear to finish.
Butchering and cooking your own pork chops gives you complete control over thickness, quality, and preparation method. Follow this easy process for your best pork chop meal yet!
Common Questions About Cutting Pork Chops from Loin
What is the difference between a pork loin and pork tenderloin?
The pork loin runs along the back and contains a rib bone. It is larger and more rectangular. The tenderloin is located inside along the bottom of the ribs and is narrow, oval shaped, and boneless.
How many chops can you get from one pork loin?
A 3-4 pound bone-in pork loin will typically yield 3-4 double cut chops around 2 inches thick each. Expect 9-12 single cut 1 inch chops from a boneless 4 pound loin.
What is the best thickness for pork chops?
For bone-in chops, aim for 2-2.5 inches thick to prevent overcooking the meat near the bone. Slice boneless chops 1-2 inches for even cooking and maximum juiciness.
Should you trim the fat from pork chops?
Leave a thin layer of fat intact to baste the meat during cooking but trim off any hard thick areas. Avoid very fatty pockets that can lead to curling.
Can you freeze raw home-cut pork chops?
Yes, wrap raw pork chops well in plastic wrap or freezer bags. Frozen chops will last 4-6 months in the freezer before quality decline. Defrost fully before cooking frozen chops.
Master the simple process of butchering pork chops from a whole loin roast and you’ll have tender, delicious homemade chops anytime. Follow these tips for cutting, cooking, and freezing juicy pork loin chops.