Pork · Loin
Pork Sirloin Chop
A chop from the hip end of the loin. Lean and affordable, a bit firmer than center-cut chops.
Photo coming soon
| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Varies |
| Tenderness | Medium |
| Also called | sirloin end chop, sirloin cutlet |
Best ways to cook it
- Pan-sear
- Grill
- Braise
- Broil
About this cut
What it is and how to use it
Sirloin chops are cut from the hip end of the loin, near the back leg. They can have a piece of hip bone in them, and the meat is leaner and a little tougher than a center-cut chop. They are a budget-friendly option that cooks well on the grill or in a pan with a marinade, or braised in sauce until tender.
Cook’s tipMarinate or brine, cook to 145°F, and rest three minutes. Braising works well if they come out chewy.
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.
Related cuts
More from the same animal
4.9from 81 Google reviews94% recommend on Facebook
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 |
Deer season: evening drop-off 6–9 PM. See all hours