Cut Description:
Loosely speaking, the term "Chop" denotes a bone-in item. All loin cuts are lean and tender. Centre-cuts are the leanest, followed by sirloin; rib-end has the highest fat content of the three.
Rib-end chops and steaks have a higher fat content, and so combine the tenderness and quality of centre-cuts, and are prized among chefs.
The rib-end section is derived from the portion of the loin that connects to the shoulder.
Other Names: Loin rib chop
For cooking quality and presentation, thicker (one inch and up) steaks and chops are recommended for food service unless cooked a la minute. Thicker steaks and chops are not as prone to drying out as "quick-fry" items. Loin cuts are the most tender of all pork primals. Dry-heat cooking methods are recommended - roasting, grilling, broiling or pan-frying. Owing to the low fat content care must be taken not to over cook these cuts. Cook all loin cuts at about 325 F (160 C)
Coconut Curry Rib Chops
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