# Pork Chops

**URL:** <https://boards.straightdope.com/t/pork-chops/993079>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [November 13, 2023, 6:24pm UTC](https://boards.straightdope.com/t/pork-chops/993079 "2023-11-13T18:24:30Z")\
**Posts on this page:** 3\
**Page:** 3

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [November 17, 2023, 7:45pm UTC](https://boards.straightdope.com/t/pork-chops/993079/41 "2023-11-17T19:45:24Z")

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I found a guide to porkchops here, and the rib chop was mentioned as the best of the bunch, so definitely keep an eye out for rib chops, in addition to the notes about Duroc and Berkshire pork:

> **[Your Guide to Pork Chop Cuts](https://www.thespruceeats.com/pork-chop-cuts-335555)**
>
> Shopping for pork chops can be confusing. Find the right pork chop and more importantly know what to ask for from your butcher.

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**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\
**Post date:** [November 17, 2023, 8:23pm UTC](https://boards.straightdope.com/t/pork-chops/993079/42 "2023-11-17T20:23:10Z")

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> [@HoneyBadgerDC](#):
>
> After this conversation I am convinced it is the pork chops that have changed. My mom cooked the hell out of them and they were still mouthwatering and juicy.

Even in the 1980s or early 90s I thought the pork chops my mom made were dry and flavorless. She pretty much just threw them in the broiler and cooked the heck out of them, with just the lightest dusting of salt and pepper for seasoning.

I only really started liking pork chops when I started buying thick cut, bone-in ones from a quality butcher. I season them with a generous amount of coarse salt, fresh cracked pepper, and a garlic / herb butter, then sear them in a cast iron skillet and finish them in a 375F oven.

ETA: I just looked at that guide in the post above mine, and it looks like I have been buying the rib chops, although I don’t think the butcher labels them as such.

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**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\
**Post date:** [January 18, 2024, 4:53pm UTC](https://boards.straightdope.com/t/pork-chops/993079/43 "2024-01-18T16:53:31Z")

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> [@WildaBeast](#):
>
> I only really started liking pork chops when I started buying thick cut, bone-in ones from a quality butcher. I season them with a generous amount of coarse salt, fresh cracked pepper, and a garlic / herb butter, then sear them in a cast iron skillet and finish them in a 375F oven.

I finally got around to going to a good meat market. The pork chops were delicious, just like I remember. I think I am done with super market meat.

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