Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
Pork chops are a dinnertime staple, but with so many different cuts available it can get confusing. Have you heard of the first cut pork chop before? This flavorful and juicy chop has a lot to offer, but isn’t as well known as some other pork chop varieties. In this article, we’ll give you the full rundown on what makes the first cut pork chop special, how to identify it, the best cooking methods, and some mouthwatering recipe ideas. Let’s dive in and learn all about this underrated gem!
What Makes First Cut Pork Chops Unique
First cut pork chops come from the front end of the loin near the shoulder, whereas other pork chops are cut further back This anatomical difference gives the first cut chop a few advantages
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More marbling – This fat content keeps the chops juicy and adds rich pork flavor
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Extra connective tissue – Helps keep the meat tender as it breaks down during cooking
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Thicker cut – Can handle longer cooking times without drying out
So while a standard pork chop may turn out dry, the first cut’s composition makes it ideal for staying moist and full of flavor. It’s easy to see why chefs and home cooks prize this cut!
Identifying First Cut Pork Chops
Since butcher names for pork chops vary, here are some tips for spotting first cut chops:
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Thick cut – About 1-1.5 inches thick
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Location – From the front of the loin near the shoulder
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Bone – Often has a rib bone on one side
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Marbling – Generous marbling throughout the meat
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Color – Deep pink to red color
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Fat cap – May have some outer fat around the edges
Look for these characteristics to ensure you grab the right chop for all that juicy, tender flavor.
Best Cooking Methods
To really make the first cut pork chop shine, use cooking techniques that play to its strengths:
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Pan searing – Creates a tasty crust while keeping the inside juicy
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Grilling – Imparts smoky flavor and cooks the chops evenly
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Braising – Allows the connective tissue to break down into tender meat
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Roasting – Brings out the rich flavor of the marbling
For pan searing or grilling, cook over high heat just until browned, then finish in a 400°F oven until the internal temperature reaches 145°F. Braising and roasting can be done low and slow in the 300-325°F range.
Recipe Inspiration
First cut pork chops truly excel when paired with bold flavors. Try recipes like:
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Apple cider glazed chops – Sweet and tangy sauce made with apple cider
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Spicy jerk pork chops – Caribbean inspired rub with chili peppers and warm spices
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Balsamic stuffed chops – Filled with goat cheese and sun-dried tomatoes
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Smoky bacon-wrapped chops – Crispy bacon boosts the savory flavor
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Coffee and chili rubbed chops – Intensifies the rich pork notes
With its ability to absorb flavors, the first cut chop is the perfect canvas for your favorite seasonings and ingredients.
Serving Suggestions
Don’t let the first cut pork chop go unsupported on the plate. Pair it with tasty sides like:
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Creamy polenta or cheesy grits
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Roasted sweet potatoes or squash
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Sauteed green beans with bacon and onions
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Warm potato salad with grainy mustard dressing
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Fresh tomato salad topped with crumbled feta
Creative sides and sauces give a complete meal that does justice to the succulent, flavorful chops.
Next Steps
Now that you know all about the first cut pork chop, it’s time to pick some up and start cooking! Seek them out next time you’re at the butcher or grocery store. With their fuller flavor and forgiving texture, first cut chops may just become your new go-to. Impress your family at the next dinner by preparing them pan seared, stuffed, glazed or any way you love.
For more pork chop know-how, check out our guides on identifying different cuts, proper cooking methods, and some mouthwatering recipes. The world of pork chops has so much to offer, so let’s get cooking!
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Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
Primal Cuts of Pork
Four different cuts of pork are sold at the wholesale level. The butcher will make the retail cuts that you bring home from the market from these first cuts, which are called primal cuts in the business. This usually happens at a meatpacking plant in the Midwest, but it can also happen at your market.
Shoulder: Cuts from the top part of the shoulder, which is called the “blade shoulder,” are full of fat and connective tissue, which makes them perfect for slow cooking methods like braising, stewing, or grilling. A little less expensive are cuts from the arm, or picnic shoulder, than those from the blade area. Other than that, they’re pretty much the same.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham. ” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
The Under Rated Cut: Pork Chops
FAQ
What are first cut pork chops made of?
What is the best cut of pork chops?
Are center cut pork chops better?
What is the primary cut of pork?
What are the different types of pork chops?
Several different cuts can be called pork chops. All are great grilled, broiled, or pan-fried. Note that thicker cut pork chops with the bone still attached cook up the juiciest and most flavorful. In descending order of tenderness (and thus expense), specific pork chops cuts are:
How long should pork chops be cooked?
The length of cooking primarily depends on the thickness of the chop. Some prefer thin cut chops, but others prefer the juiciness of a thick-cut chop on the bone. Thickness can vary from ½ to 2 inches. For tender and delicious pork chops prepare your cut of meat to the internal pork cooking temperature of 145°F.
How thick should pork chops be?
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.
What temperature should a Pork Chop be cooked to?
Pork should be cooked to an internal temperature of 145 F/65 C. And remember, if you do brine a pork chop do not use rubs, marinades, or sauces with salt. Cut from the lower loin, this is one of the best pork chops money can buy. Trim excess fat and cook hot and fast.