Pork Chop Is Baked In This Way

A pork chop is a cut of meat cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion. The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue. The so-called “Iowa Chop” is a thick center cut. The term was coined in 1976 by the Iowa Pork Producers Association. A “Bacon Chop” is cut from the shoulder end and leaves the pork belly meat attached.