Pork chops
A
meat chop is a cut of
meat
cut perpendicularly to the
spine, and usually
containing a
rib or part of a
vertebra and served as an individual portion. The
most common kinds of meat chops are
pork and
lamb. A thin
boneless chop, or one with only the rib
bone,
may be called a
cutlet, though the difference
is not always clear. The term "chop" is not usually used for
beef, but a
T-bone
steak is essentially a
loin chop, and
a
rib steak a rib chop.
Butchery
Chops are generally cut from
lamb,
pork,
veal, or
mutton, but also from
game
such as
venison. They are cut perpendicular
to the spine, and usually include a rib and a section of spine.
They are typically cut from 10–50 mm thick.
In
United
States
markets, pork chops are classified as "center-cut"
or "shoulder". Lamb chops are classified as
shoulder, blade, rib,
loin or
kidney, and
leg or
sirloin chops. The rib chops are narrower,
fattier, and tastier, while the loin chops are
broader and leaner. Lamb chops are sometimes cut with an attached
piece of kidney.
Chops may either be cut by separating the ribs using a
knife and then cutting the spine with a
hacksaw or
cleaver;
or by
sawing perpendicularly to the spine using
a
band saw, which cuts across some ribs
diagonally. Chops are sometimes beaten with the side of a cleaver
or with a
meat mallet to make them
thinner and more tender.
A Barnsley
chop is a
lamb chop taken from right across the loin which becomes a
double-sided chop. The Barnsley chop is believed to have
originated at Brooklands Hotel, in Barnsley, England
where it is
still served.
Cookery
Chops may be cooked in various ways, including
grilling, pan-
broiling,
sautéeing,
braising,
breading and
frying,
baking,
hard boiling and so on. Lamb chops are
often cooked with dry heat, grilled or pan-broiled.
Pork chops and
veal chops are
grilled,
sautéed, or
braised, or
breaded and
fried (milanese).
History
In
Great
Britain
, the idea of a chop comes from the 17th century,
when London
chophouses
started cooking individual portions of meat.
(Davidson)
See also
References
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