A COMPLETE GUIDE TO PORK CHOPS

Pork chops are the equivalent of beef steaks and the priciest part of the animal. In fact, pork chops and beef steaks are actually quite similar in the way they are cut and priced.

• Where it’s from: The rib section of the loin, from the shoulder to the middle of the loin (the rib bones attached to these chops are actually baby back ribs).

• What it looks like: Large eye of lean loin meat and no tenderloin meat. There is a bone running along one side and sometimes a layer of fat on the outside. Rib chops from the blade end have more fat and connective tissue than chops from the shoulder end.

• What it tastes like: The chops are very tender, have a little more fat than loin chops, and have a mild flavor.

• How to cook it: Since the meat on these chops is lean, quick cooking like grilling, broiling, or sear-roasting are the best methods. Brining first will help keep these chops moist and tender.

Essential Tips for Perfectly Cooked Pork Chops

• Thicker is better. Nowadays, pork is bred to be quite lean and can be very easy to overcook. Thicker pork chops are more forgiving, so try to purchase double-cut pork chops (which are cut twice as thick as thin ones) or ones that are at least 1 1/2 inches thick.

• Brine. Brining helps to keep the meat moist and offer a bigger buffer against overcooking. Plus, it injects flavor into this mild-tasting meat!

• Don’t overcook. For the quick-cooking loin and rib chops, be very careful not to overcook and dry out the meat. The USDA says to cook the chops between 62 to 65°C and let them rest a few minutes before serving.

• Go for bone-in. The bone helps provide some protection from overcooking and also has some fat around it that keeps the pork juicier and tastier, so we prefer the bone-in chops.

You can find the best pork chops at Happy Pork Butchery. We are located in Isamilo, Machemba road, opposite Nyanza Primary school, Mwanza.

You are mostly welcome to visit our shop, or just call us at 072704783 and place your order!

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