Pork chops are the most popular of pork cuts from the pork loin, which is the strip of meat that runs from the pig’s hip to its shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. They’re a great cut of meat to work into your weekly meal rotation. Try them as an alternative to steaks on the grill or even sliced up over a salad.

The most common version of the pork chop you’ll see is the boneless chop. It’s lean meat without a whole lot of fat content or connective tissue attached. But the proper preparation can bring out the flavor you’re looking for.

Pork chops taste best when brined or seasoned with spices or rubs. Be careful not to overcook them. Their leanness means they can dry out a little more quickly than other cuts. The sweet spot is an internal temperature of 145°F. Once they hit that temp, let them rest for a few minutes before serving.

The pork chop is more dynamic than you might think, coming in different thicknesses and varieties. But they’re also a great healthy alternative to other cuts of meat. They’re high in protein and low in fat, making them a great addition to your current rotation of go-to recipes.

How to Make Pork Chops: The Perfect Recipe

Ready to make pork chops for dinner? Well, we’ve got a great place for you to start. Who would say no to Asian Maple Pork Foil Pack? As the name would suggest, these pork chops are the perfect blend of tenderness and flavor.

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