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Pork chop
A pork chop is a chop of pork (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.
==Variations==
The center cut or pork loin chop includes a large T, juicy shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A "Bacon Chop" is cut from the shoulder end and leaves the pork belly meat attached.〔''Food and Wine Magazine'' August 2008〕 Pork chops are sometimes sold marinated to add flavour; marinades such as a chilli sauce or a barbecue sauce are common. As pork is often cooked more thoroughly than beef, thus running the risk of drying out the meat, pork chops can be brined to maintain moistness. In addition one could also wrap their pork chops in bacon to add further moistness during the cooking process.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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