How to Cut Your Own Delicious Pork Chops from a Pork Loin

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:

• A whole boneless pork loin – I recommend getting one that’s about 8 ribs long. Boneless loins are easiest to cut into chops

• A very sharp chef’s knife or meat cutting knife. A dull knife will make cutting much more difficult.

• A cutting board Look for one with a non-slip bottom and a juice groove to catch meat juices

• 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.

• Make the cuts around 2 to 2 1/2 inches thick so the chops aren’t too thin.

• Do not remove all the fat; some fat adds flavor and moisture.

• Cut off any large pieces of fat or connective tissue.

• Each chop should contain two ribs.

• 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:

• 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.

• Single-cut – Contains 1 rib and is thinner, around 1 inch thick.

• 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.

• 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:

• Bone-in loins – The bones add flavor and the chops hold together better. Get boneless only if you strongly prefer boneless chops.

• Well-marbled – Some fat marbling throughout the loin adds tenderness and moisture. Avoid very lean loins.

• 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.

• 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:

• Cooked immediately

• Wrapped tightly and refrigerated for 3-4 days

• 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.