Common Cuts of Pork
Pigs are the source of many delicious cuts, including bacon. Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat, and cholesterol than the pork produced in the 1970s.
The richest and meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like
miniature T-bone steaks and have a bit of the tenderloin attached, and rib chops, without the tenderloin (see Pork Tenderloin). Because they dry out quickly during cooking, it’s especially important not to overcook lean boneless chops. Choose cuts
that are at least an inch thick so they stay juicy.
Best for: Grilling, broiling, and pan-frying.
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