The pork chop is taken from the loin part of the pig. Specifically, it is cut perpendicular to the spine of the pig and contains a rib or bone.

1. Pork Chops
The pork chop is taken from the loin part of the pig. Specifically, it is cut
perpendicular to the spine of the pig and contains a rib or bone, as per
Wikipedia. Pork is usually taken from a young hog at 6 to 7 months old, as
defined by the United States Department of Agriculture (USDA). The
USDA suggests looking for pork that has a firm, grayish pink color and a relatively small
amount of fat.
The USDA recommends cooking pork chops at 145°F internal temperature with a rest
time of three minutes. The rest time indicates “the amount of time the product remains
at the final temperature, after it has been removed from a grill, oven, or other heat
source.”
While home cooks usually cook the pork chops until it’s brown or thoroughly cooked
(not pink, which is traditionally held as still raw), the USDA says it is the internal
temperature that is the best
indicator of doneness and
being microbiologically safe
to eat. So it is advisable to
prick the pork with a meat
thermometer especially if
you prefer pork chops just a
bit pink inside.
Tender, juicy pork chops
may be grilled, pan-fried, or
breaded then deep-fried. It
can also be broiled, which is
how the mustard and
rosemary pork chops recipe
in this collection is done. The
pork chops are cooked under a broiler to produce that golden brown surface. It is then
baked for another 8 minutes together with the herbed wine glaze.
The chops, which are usually thick, may be slit with a small pocket in the center and
stuffed with bacon and apple, cherry and sage stuffing mix, cornbread and herbs, and
other stuffing delights. Pork chops can be cooked also with the flavor profiles of
Mexican, Italian, French, Asian and other cuisines of the world. It can be barbecued,
glazed with honey, or cooked with fruits like orange or apricot.
Apples also work well with pork chops, as seen in the recipe here of pork chops with
apple gravy. Applesauce gravy is poured on top of the skillet-browned pork chops then
baked in the oven for about an hour and a half. Another recipe is pork chop with
broiled apple rings. The apples are cored and sliced into rings, sprinkled with a little
sugar and cinnamon, broiled till brown and then poured on broiled chops.