What parts of pork chops with bones are mainly selected
Pork chops with bones (commonly used in Western cuisine/pan fried and grilled dishes) are mainly taken from the large pork chops (spine chops/pork chops) on the back of pigs, which are the bones and bones of the thoracic and lumbar vertebrae of pigs, with the core consisting of the dorsal spine and the outer pork chops/dorsal muscles.
Pork chops with bones (commonly used in Western cuisine/pan fried and grilled dishes) are mainly taken from the large pork chops (spine chops/pork chops) on the back of pigs, which are the bones and bones of the thoracic and lumbar vertebrae of pigs, with the core consisting of the dorsal spine and the outer pork chops/dorsal muscles.
1、 Standard parts (most commonly used)
Scientific name: Pork Loin Chop
Location: In the center of the pig's back, on both sides of the spine from the back of the shoulder to the front of the waist, with attached vertebrae (thoracic/lumbar) and upper ribs.
Form: A thick piece of meat (mainly lean meat)+a T-shaped or flattened round main bone, with a thick layer of meat, less fascia, and a regular shape.
Features: Moderate fat and lean, tender meat, good taste, most suitable for pan frying, grilling, and deep frying pork chops.
2、 Other common pork chops with bones (market/Chinese name)
1. Rib Chop
Location: Rib segments on both sides of the chest (pure ribs, without spine).
Features: Thin meat, fine bones, and abundant cartilage, suitable for braised, steamed, and grilled ribs.
2. Tomahawk Chop
Location: Large rib and long rib (retaining the entire rib, resembling a battle axe).
Features: Thick flesh, long bones, domineering, specifically designed for high-end barbecue.
3. Blade Chop
Location: Front shoulder and back (near the neck), with shoulder blades and some ribs.
Characteristics: The meat is relatively firm, with slightly more tendons and a strong aroma, suitable for stewing, burning, and grilling.
3、 One sentence summary
The commonly known thick cut fried/grilled pork chops with bones are pork back chops (back spine+pork tenderloin).
Chinese braised/steamed pork ribs often use rib ribs (pure ribs).
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