- Tip: Leave whole for frenched rack of pork.
- Provenance: Pennsylvania
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce come visit or call us!
Pork rib chops are cut from the front portion of the loin, taken from ribs 4-13, and contain a moderate level of intermuscular fat(marbling). Very similar to pork loin chops(actually the same muscle on the animal), but slightly fattier, lending a full, luxurious flavor. Best suited to dry cooking methods such as roasting or grilling, but also great left as a bone-in/boneless roast.