Here we have a diagram of four pork chops cuts from the Good Housekeeping Cookbook, this edition being from 1955. As some of you might note, I’ve added a “Cooking Tips” category to the site. This category will discuss things such as cuts of meat, cooking terminology, cooking tips, measurements, and various other tidbits of info that will help you understand cooking… especially retro cooking!

Back to the pork chops! This cookbook states: “Pork chops are favorites when braised to rich-brown, tender, juicy perfection. Broiling is not as satisfactory, or as safe.” I could not agree more! And now for more information on pork chops, from the 1955 version of the Good Housekeeping Cookbook.

To buy Pork Chops and Steaks Select a cut:

Loin Chops:

• Rib Chop (Fig. A., above) usually has 1 rib; may be boneless. A 1″-thick chop weighs 4 to 5 oz.
• Center-Cut T-Bone Chop (Fig. B., above) is the most popular pork chop because it has tenderloin. A 1″-thick chop weighs 5 to 6 oz.
• Boned Loin Chop is a special loin chop, with bones removed.
• Shoulder End Chop (also called first cut) has considerable bone. A 1/2″ thick chop weighs 4 to 5 oz.
• Loin End Chop is similar to the should end chop but contains tenderloin. A 1/2″ – thick chop weighs 4 to 6 oz.

Shoulder Chops:

• Bladebone Chop (Fig. C., above) has considerable bone. A 1/3″- thick chop weighs 5 to 6 oz.
• Arm (Round) Bone Chop (Fig. d., above) has small bone and is a thrifty buy. A 1/3″-thick chop weighs 5 to 6 oz.

Pork Steaks: These are cut from fresh ham (leg), and only have a small round bone. When boned, they are called pork cutlets.

Amount to Buy: Allow 1/2 to 3/4 lb. bone-in chops per serving, 1/3 to 1/2 lb.  Boned chops per serving.  one-inch thick chops take longer to cook, but make a finer appearance than thin chops.