Re: Redefining eternity

Ed P wrote:

On 12/10/2024 6:06 PM, Carol wrote:
 

 
"Differences between pork loin and pork chops:
Source: Pork loin comes from the loin muscle along the pig’s back,
while pork chops are cross-sections of the rib or loin sections1.
Size and Tenderness: Pork loin is longer, leaner, and more tender,
while pork chops are smaller and less tender21.
Fat Content: Pork loin is lean, while pork chops have more fat3.
Cooking: Pork loin is versatile and can be used in various dishes,
while pork chops are typically pan-fried or grilled1.
 
This link goes into cooking techniques appropriate for both."

 
Not completely true.  I've often bought whole pork loin and the
butcher cut off a few chops from it for me.  Both had the same exact
portion, one was a roast, the other 3/4" slices called chops.
 
Tenderness may vary by cooking methods but has nothing to do with the
origin.

https://cimeatbook.com/pork-cuts-a-visual-guide/

That link may help.  The confusion is a broad area is just called
'loin'.  The rearwards part of the loin is tender loin.  The common
chop is a part of it along the rib bones but is fattier (If not trimmed
to death like today).  Kinda a cut within a cut?

The cooking recommendations are different as is the fat content between
the 2.  Call it what suits you, I call them steaks if cut to 1 inch
thick and if I have one section made 4 inches long, it's a roast to me.