Pork chops are relatively lean, full of flavor, and incredibly versatile. Grilled, pan-seared, or baked, and paired with mushroom gravy, apple chutney, or garlic butter — there are seemingly endless preparations for a delicious pork chop meal!
But before you begin cooking, you have a decision to make: boneless pork chops, or bone-in? Although both are solid options, they do have distinct differences. Ahead, we’re diving into the details of each so that you can find the chop perfectly suited to your taste.
Bone-In Pork Chops
The more traditional of the two options, bone-in pork chops make up for in flavor what they lack in convenience. Here are the perks of bone-in chops:
- Fuller flavor. Because these cuts are slightly fattier than their boneless alternatives, they tend to be a little richer in flavor. The fat in the cut can also help prevent the chops from drying out as they cook.
- Classic presentation. When you picture a pork chop, chances are you’re imagining a rib-cut, bone-in chop. This doesn’t make much of a difference apart from looks, though.
- Typically less expensive. A cut with the bone left in is typically less expensive because it requires less processing on the butcher’s side.
Boneless Pork Chops
When you order boneless chops, you’re still getting the same cut of meat, but the bone and some of the excess fat has already been removed for you.
- Can’t-beat convenience. Since boneless chops are pre-prepped, they are a popular choice for easy weeknight meals.
- Quicker cook time. These chops are typically sold in smaller portions (because no bone is affecting the weight or sale price). The faster cook time means you can have dinner on the table in a snap!
- Ultra-lean cuts. The excess fat and bone have already been removed by the butcher, so these pieces require less slicing and dicing on your end in order to get to the good stuff.
So, which is better?
If you haven’t gathered by now, you really can’t go wrong with either cut. Here at Market House, we proudly source the finest pork chops available. Our Sakura pork is a cross between Duroc and Berkshire breeds, and offers a deep red color and magnificent marbling for a truly satisfying taste.
With Sakura pork, you can count on consistent size, quality and appearance. No antibiotics, growth hormones, or animal byproducts are ever used in feed, and the pork is minimally processed. To top it all off, this pork is humanely raised and bred to the highest standards.
Ready to taste the difference?