Pork · Loin
Pork Rib Chop
A bone-in chop from the rib end of the loin. A little more marbling and flavor than center-cut chops.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Tender |
| Also called | rib chop, bone-in rib chop, rib end chop |
Best ways to cook it
- Grill
- Pan-sear
- Roast
- Broil
About this cut
What it is and how to use it
The rib chop comes from the rib end of the loin, nearest the shoulder. It has a section of rib bone and a bit more marbling than the center chops, so it stays juicier and has more flavor. It is a good chop for grilling and pan-searing, and it looks nice on the plate with the rib bone. It is also sold frenched.
Cook’s tipSear first, then finish over lower heat. Cook to 145°F and rest three minutes.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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