What is the tastiest cut of pork chop?

Pork Loin Porterhouse They are commonly regarded as the most tender and flavorful chop, however given that the loin and tenderloin cook at different rates, they can be a tricky chop to master. Porterhouse can be grilled, broiled or roasted, but sear on a cast-iron pan for best first-time results.

premiermeatcompany.com - Chop Shopping: A Guide to Loin Cuts - Premier Meat Company

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Premier Meat Company High Quality Pork Cuts

Possibly the most popular cut of pork, the pork chop, has built itself a reputation for being a tender, flavorful and meticulously handled cut and is held to the same standard as any beef steak. Our family of professional butchers knows this. That’s why our artisans undergo rigorous 18-month training before they become qualified handlers of all Premier Meat Company protein products.

A Guide to our Pork Chops

Pork chops all come from one part of the hog: the loin, which runs along the back of the pig from hip to shoulder. Here is a guide to our premium chops of pork and where our expert line of butchers are cutting them from.

1. Pork Loin Porterhouse

Featuring a fresh pink color, the pork loin chop is the “Cadillac” of pork chops. This cut comes from the hip part of the loin and includes a piece of the tenderloin and loin, separated by a T-shaped bone for extra juiciness. They are commonly regarded as the most tender and flavorful chop, however given that the loin and tenderloin cook at different rates, they can be a tricky chop to master. Porterhouse can be grilled, broiled or roasted, but sear on a cast-iron pan for best first-time results.

2. Pork Rib Chop

Cut from the center of the pork loin, this tender, meaty chop includes a T-shaped rib bone that has been stripped and cleaned (frenched) so that it is visible from one end. This cut is all loin meat, and may contain a layer of fat running along the side. The rib chop, when cooked, is incredibly tender and lean and has a mild pork flavor.

3. Pork Shoulder Chop

As the name suggest, this chop is cut from the upper part of the loin near the shoulder, and creates drool-worthy pulled pork dishes. Well-marbled and deliciously flavorful, this bone-in cut of pork melts into mouthwatering heaven when roasted, braised or barbecued. The shoulder chop is loaded with flavor but should be tenderized before cooking for a tender consistency.

Other Chop cuts

Sirloin Chop

These cuts are from the hip area toward the back of the loin. They include parts of various muscle groups such as the loin and tenderloin and include a slice of hip bone. These cuts are usually tough so are used exclusively for stews, brining and braises.

Boneless Chop

The Boneless Chop is cut from the top of the loin, and is basically a rib chop without the rib bone. Since this cut has no bone, there is nothing protecting from overcooking or conducting heat within the meat for an even sear. This chop typically lacks fat and as a result, might cause the meat to be less flavorful.

Other Pork Cuts We Offer:

Pork Tenderloin

Pork Stew Cubes

Niman Ranch Spiral Half Ham

Pork Rib Rack 8-Bone Frenched

All our pork products are sourced from sustainable, all natural family farms that are held to high standards of sustainability and humane husbandry. The result of these methods of raising is highly delicious, abundantly nutritious restaurant-quality meats that Premier Meat Company handles with pristine care. Browse our pork cuts on our online store and have any artisan meat cut on your doorstep withing 48 hours when you order today.

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How long do you let baking soda sit on meat?

THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don't worry if your dinner prep gets interrupted and you have to extend that time a bit. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it's cooked.

americastestkitchen.com - Tenderizing Meat with a Baking Soda Solution | Cook's Illustrated

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Our recipes, such as our Vietnamese-Style Caramel Chicken with Broccoli, typically call for a 15- to 20-minute treatment, but what if your dinner prep is interrupted and that time is doubled or even tripled?

To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced meats—for different lengths of time before cooking them. We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. Here’s why: The acid/base reaction happens very quickly and does not build much over time. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don’t worry if your dinner prep gets interrupted and you have to extend that time a bit.

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