You might ask why I’d want to cut up a whole pork loin. I knew you were wondering as I took this big piece of meat out of the package. Longer than my arm, it was an intimidating beast and I was doubting my choices a bit. Then, I glanced at the price tag and remembered why I was trying this.
Cutting your own pork chops from a whole pork loin is an easy way to save money while getting incredibly tasty and fresh pork chops. With just a few simple steps and a sharp knife you can turn an economical pork loin into a pile of mouthwatering pork chops to feed your family.
What You’ll Need
To cut pork chops yourself, you’ll need just a few items:
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A whole boneless pork loin – I recommend getting one that’s about 8 ribs long. Boneless loins are easiest to cut into chops
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A very sharp chef’s knife or meat cutting knife. A dull knife will make cutting much more difficult.
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A cutting board Look for one with a non-slip bottom and a juice groove to catch meat juices
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Kitchen twine or butcher’s twine. This is optional but can help hold pork chops together as you cook them.
Step 1: Prepare the Pork Loin
Take the pork loin out of the box and use paper towels to dry it. Place it on a cutting board. That side with a little fat should be put down fat side down to keep it stable.
Examine the loin and locate the natural divisions between the individual ribs. This is where you’ll be slicing the chops.
Step 2: Cut Between the Ribs
Cut down between each rib with a very sharp chef’s knife, cutting through the meat to make pork chops.
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Make the cuts around 2 to 2 1/2 inches thick so the chops aren’t too thin.
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Do not remove all the fat; some fat adds flavor and moisture.
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Cut off any large pieces of fat or connective tissue.
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Each chop should contain two ribs.
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Work slowly and carefully as you cut between each rib.
Step 3: Tie the Chops (Optional)
If desired, tie each pork chop with a piece of kitchen twine or butcher’s twine. This isn’t necessary but can help the chops hold their shape better as they cook.
To tie them, simply loop a piece of string around the outside of each chop and tie securely. Remove the string before eating.
Pork Loin Chop Styles
There are a few different ways you can cut chops from a pork loin:
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Double-cut – These chops contain 2 ribs and are cut about 2-2.5 inches thick. This is the most common way to cut pork chops.
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Single-cut – Contains 1 rib and is thinner, around 1 inch thick.
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Butterfly – The pork loin is sliced horizontally but not all the way through, then opened up like a book. This creates a thinner, larger chop.
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Boneless – The ribs are removed before slicing. These chops are uniform in size and shape.
Choosing a Pork Loin
For the best home-cut pork chops, look for:
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Bone-in loins – The bones add flavor and the chops hold together better. Get boneless only if you strongly prefer boneless chops.
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Well-marbled – Some fat marbling throughout the loin adds tenderness and moisture. Avoid very lean loins.
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8 ribs long – This size allows you to cut 4-6 chops from one loin. Buy a larger or smaller loin if you need more or fewer chops.
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Around 5 lbs – A 5 lb pork loin is ideal for cutting chops for a family. Size up or down according to your needs.
Storing and Cooking Your Pork Chops
Freshly cut pork chops can be:
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Cooked immediately
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Wrapped tightly and refrigerated for 3-4 days
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Frozen for 4-6 months
To cook, seasons the chops with salt, pepper, herbs, etc. Grill, pan-fry, bake, or bread and fry until cooked through but still juicy. Cook to an internal temperature of 145°F. Let rest 5 minutes before slicing and serving.
Enjoy your home-cut, fresh pork chops! Cutting your own chops from a whole pork loin can save you money while giving you total control over chop thickness and quality.
Why I Love This Process?
I love this process because of the savings. Pork in most cities ranges between $3-$4 per pound, according to the St. Louis Federal Reserve. The pork I purchased may have been $14, but it was 11 pounds! Buying your cuts of meat for $1.29 is quite a savings, and cheaper than most chicken cuts. I like variety in my family’s diet, but I’d rather not pay out the nose for it. So here we are, cutting up a giant hunk of meat to shave our bottom line once again!
One more benefit of cutting up your pork loin is that you can choose which cuts to use. Our grocery store charges more for thick-cut pork chops, but when I cut them myself, I can make them as thick as I want and the price stays the same.
You can get really technical about the different sections of meat, but I think that’s a bit unnecessary. The short version, there are 3 sections to the pork loin:
- The blade end is the thinnest, tapered end of the boneless pork loin. If you cook the meat on the blade end, it should turn out great as a rib roast, rib chops, or country style ribs.
- Chops like pork, butterfly chops, and breakfast style chops come from this part. The meat is leaner and lighter, and it looks like store-bought pork chops.
- End of the Sirloin: This is the fattest part of the loin. This end is lean but has more marbling. It might also have a nice layer of fat on one end (the back in the picture). You can make a sirloin roast, sirloin chops, or butterfly chops from this end. I also cut the end off straight and use that for stew meat.
In the video, I made the mistake of cutting roasts out of the lean center section. I don’t recommend this as this meat seems more suited for chops since it’s so lean. I suggest cutting chops from the middle section and cutting the ends into roasts.
Equipment Needed to Cut Up a Whole Boneless Pork Loin
- Cutting Board: Something big. My largest cutting board wasn’t even close to big enough for 14 pounds of meat, so I put wax paper on the butcher top island from IKEA. It didn’t work very well, so I will use butcher paper instead next time.
- Carving Knife: Sharp and long. When cutting meat, long strokes and a sharp blade are best because you don’t cut the edges as you go.
- Zipped Bags: To store individual meals, I used quart-sized freezer bags.
- Line your prep surface with butcher paper to minimize cleanup. Take the pork loin without bones out of the bag and drain off the extra liquid.
- Place the meat on the ground and get your knife ready. It should be sharp before you start, so make sure you do that.
- Cut 1 inch off the blade and sirloin end of each side to make the ends square. Put these cuts of meat away for later; they will be your stew meat.
- Decide how you want to cut your meat. What kind of meat do you want to use? Roasts, chops, butterfly chops, or stew meat? For roasts, cut 6 to 8 inches off the sirloin end of the blade. The ends of the roast have more fat and dark meat, which makes it more juicy and perfect for slow cooking. Chops: Chops should be made from the lean pork in the middle of the boneless pork loin. For juicy chops, I recommend a thickness of at least 3/4 inch. A 2 inch chop, on the other hand, is a fancy cut that’s good for special events. Make sure you get the thickness right no matter what you do so they all cook the same. It worked pretty well for me to guess how thick pock chops were by using my thumb. Butterfly Chops: I cut some of the chops a little thicker and then flew them like a butterfly. About 80% of the way through the middle should be cut, leaving a bit of the fatty side connected. Splay them open to make sure you cut everything. These are great for stuffed Porkchop recipes of all kinds. Breakfast chops are thin slices from the middle of the pig that are cooked quickly and served for a hearty breakfast. Not my favorite cut, but some people love them.
Obviously, we aren’t going to cut up a whole boneless pork loin and then cook everything at once. So, freezer bags are going to be your best friend here. Each cut went into its own bag, which had three cuts: one for me, one for my wife, and one each per child. The quart-sized bag was the best fit, with the roasts going into gallon-sized bags. I wrapped everything in freezer paper to avoid freezer burn.
As you go, label the bags so you don’t have to guess what you’re going to get for dinner. Or even worse, pulling out the wrong thing and having to pivot dinner at the last second.
How To Cut A Pork Loin at HOME into Pork Chops and Roasts | Biteseez
FAQ
Can you make pork chops from tenderloin?
Can I use pork loin instead of pork chops?
What cuts can you get from a pork loin?
How do you cut pork chops from a pork loin?
Learn how to cut your own pork chops from a pork loin from Food Network Magazine. Buy an 8-rib bone-in pork loin; ask your butcher to notch the chine bone. Make a shallow cut every 2 ribs to mark your chops. Learn how to cut your own pork chops from a pork loin from Food Network Magazine.
What is the leanest cut of pork?
Cuts from the pork loin are the leanest and most tender pork cuts. Be careful to avoid overcooking any cut of pork from the loin (they usually have the word “loin” in their name, i.e., tenderloin, loin chop, etc.). The three sections of the pork loin are: Blade end is closest to the shoulder and tends to be fatty.
How long should a boneless pork chop be?
You can leave this as a whole piece and it would make a great roast. This will typically be 6 – 7 inches long depending on the size of the blade end that you cut. But instead of a roast we want some nice thick cut boneless pork chops. I like mine a minimum of 1 1/4 inch but you can cut yours as thick or thin as you desire.
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: