There’s some interesting news brimming on the protein scene: there’s a new pork chop in town. Well, sort of. They’re the same pork chop cuts you’ve always enjoyed, but they’ve been gussied up with brand new names. Behold, the new pork chop nomenclature:*
- Ribeye Pork Chop, formerly known as the “rib chop”
- Ribeye Pork Chop, Bone-In, formerly known as the “rib center chop”
- Porterhouse Pork Chop, formerly known as the “loin chop”
- New York Pork Chop, formerly known as the “top loin chop”
What’s the reason for the change? Well, turns out there was a lot of confusion between beef and pork cuts, so to make shopping easier, the National Pork Board consolidated cut names to make it a lot easier to shop for pork chop. Easy it good, right? As a consumer, now you have fewer cut names to remember when you’re thinking of what to make for dinner. Here’s a really good article on NPR that explains the rationale a little further.
If you’re interested in learning more about the new pork chop cuts, the National Pork Board has created a handy infosheet that explains the old and new cut names, as well as how to identify them on a grocery store label. If you have further questions, this is a great opportunity to get to know your local butcher, who can answer your questions much more completely in person. Hell, this is something you should do anyways! Your butcher is your friend, and friendship has its benefits… especially if you’re an ardent omnivore like me.
* Sorry, I’m a fan of “Oxford” words. 😉
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