Cooked Pork Chops

darreneatschicken

Which part of the pork loin are pork chops cut from? The blade end, center rib, center loin, or sirloin end?

I'm just a bit overwhelmed because I cooked boneless pork chops for dinner and when I searched for "cooked pork chop" in the USDA database, it comes up with like 100 different entries. Like there's one for "top loin" as well.

By the way, here's a great article with pictures that explains the difference between the blade end, center rib, center loin, and sirloin end: http://www.meatmadesimple.com/blog/cutting-a-boneless-pork-loin

Notice how they all look the same? So when you buy pork chops at the supermarket, how do you know which part of the pork loin the pork chops are cut from?

EDIT: I think I found the answer from these two articles/pictures:

https://www.pinterest.ca/pin/475200198182811640/

https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638?amp=1

Jthanmyfitnesspal

I always use "Pork Chop (boneless)" which has the "verified" green check. I eyeball the pork chop for weight, which I'm pretty good at. In the past I've weighed the edible part and used that. It is remarkably low in calories!

missysippy930

I like boneless loin ones I get at our local meat market. They tenderize them after they are cut and fat is trimmed. They basically look like a cube steak, but pork. Maybe 1/3 inch thick. Lightly season and 3 minutes on my George Foreman grill.