Pork Loin chop Bone-in
The bone-in loin chop is a center cut chop and that looks like a pork T-bone. It has a New York cut on top, which is a boneless loin chop when the bone is removed, and the fillet or tenderloin on the bottom. They are a very nice pork chop and are great when floured and pan fried or shake and baked, etc.
Pork Rib Chop Bone-in
The pork rib chop bone-in is a center cut chop the same as the loin except it does not have a fillet on the one side. It is the prime rib of the pork loin. They are very good chops. Fix them as you would the loin chop, fried, baked, etc.
The blade chops are cut off the blade end of the pork loin. They have a little more fat and bone than the center cut rib chop but otherwise are of similar quality. Fix them as you would a center cut chop. They are often found packaged with other chops and called assorted chops.
Sirloin Chops Bone-In
The sirloin chop is off the sirloin end of the pork loin. They have a little more bone than the center cut chops but are of similar quality. Fix them as you would a center cut rib or loin chop. You will often find the bone-in sirloin chop mixed with other chops and called assorted chops.
The assorted chops are an assortment of rib, loin, blade, and sirloin chops or sometimes just the end chops, sirloin, and blade. This is the meat department’s way of getting rid of the slow-moving end chops. They are of good quality, with a little more fat and bone, and will cook up virtually the same as the more expensive center cut chops.
Boneless Loin Chops
The boneless loin chop is the same as the center cut loin and rib chop but without the bone. They are great grilled, pan fried,shake and baked or fix with rice and cream of chicken soup and baked.
Boneless Sirloin Chops
The boneless sirloin, although not as pretty as the loin chop, is of similar quality. It is cut off the sirloin end of the pork loin. You can fix the sirloin chops the same as the center cut chops. .
excerpt from Confessions of a Butcher-eat steak on a hamburger budget and save by John Smith-used with permission