NAMP 1410 Bone in
chops
A bone in pork chop is
cut from the loin. The best quality is from the center to the
loin
You can also buy an
end to end bone in chop where the end chops are left in. It makes
a very poor menu item as the end chops can be as much as 50%
bone.
The chops pictured
are from the center going towards the rib end. It they were
going towards the loin end the tenderloin would start to show up and it
would resemble a Porterhouse steak.
An "end to end" is the
entire pork loin cut into chops
A "bone in end cut" one quarter of
each end cut into chops. Sometimes called a "quarter loin
chops."
Bone In Center Cut 4oz
Bone In Center Cut 5oz
Bone In Center Cut 4oz
Bone In
Porterhouse 12oz
End to End, 1/2"
Bone In End Cut
1/2"
