Pork
Chops
Pork chops are the most popular cut from the pork loin,
which is the strip of meat that runs from the pig’s
hip to shoulder. Depending on where they originate, pork
chops can be found under a variety of names, including loin,
rib, sirloin, top loin and blade chops.
Loin
chops are from the lower back (just behind the
rib chop) and have a characteristic T-bone shape. These
chops include a lot of meat as well as a bit of tenderloin
meat.
Rib chops originate in the center of the loin
in the rib area and include some back and rib bone.
Sirloin chops come from the area around the hip
and often include part of the hip bone.
Top loin chops are located above the loin chops,
toward the head. They are T-bone chops that contain no tenderloin.
The boneless versions are sometimes referred to as “America’s
Cut.”
Blade chops are cut from the beginning of the
loin in the shoulder area. They may contain some blade bone
as well as back-rib bone. Blade chops are usually thicker
and more marbled. They often are butterflied and sold as
pork loin country-style ribs.
It’s
important to note that all pork chops cook the same. The
length of cooking primarily depends on the thickness of
the chop. Thickness can vary from ½ to 2 inches.
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Maple Mustard Pork Chops with Blue Cheese
Butter
4
boneless pork chops, 3/4-inch thick
1 tablespoon cider vinegar
2 teaspoons Dijon-style mustard
1 teaspoon maple syrup
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons crumbled blue cheese
1 tablespoon Canola Harvest margarine.
Cooking
Directions
In shallow bowl stir together vinegar, mustard, maple
syrup, thyme, and hot pepper sauce. Add chops, turn several
times to coat well.
Heat
heavy skillet over medium-high heat. Remove chops from
marinade, discarding marinade, and cook, turning once,
about 3-4 minutes per side. *
In
small bowl stir together blue cheese and butter until
smooth. Transfer chops to serving platter; top each with
a dab of blue cheese butter.
Serves
4.
*Chops
may also be grilled directly over a medium-hot fire for
a total of about 7-8 minutes
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