These easy pork chop recipes all make for a quick dinner. You can use any of the number of different chops to make these.
Types of Pork Chops
Pork chops come from the top of the pig going along its back. There are a number of different types of pork chops and it can be helpful to a know a little about how they differ. Here is a brief description starting with the chops
that are closest to the shoulder and working to the back of the pig.
Blade Chops (Côtes d'échine)
Marbled with fat and some gristle, these are usually considered a less desirable cut, and tend to be used in less refined preparations. They are however quite flavorful (probably thanks to the fat) and less expensive.
Rib Chops (Côtelette seconde)
Next in line are the rib chops which have less fat and are considered to be suitable for pan frying, grilling and broiling. The bone may be cut out making it a boneless chop. Boneless chops certainly contain more meat per pound, but meat cooked with the bone tends to be more flavorful and moist.
Loin Chops (Côtelette première)
The loin chops are instantly recognizable by their T shaped bone. Similar to a rib chop, they are suitable for frying, grilling and broiling.
These come from the part of the pig's back closest to the back leg. It contains part of the tenderloin but is considered to have less flavor and to be dry. These are best used in recipes that call for braising, brining or marinating.