what you should know

What we call the pork chop is a general name for five distinct cuts from the pig's loin, which runs along the back from the shoulder to the hip.

tip and tail At the grocery store, you won't often see the two outermost cuts: the blade chop (a mass of bone, fat, and really flavorful meat from the shoulder) and the sirloin chop (a leaner cut from near the hip).

right down the middle More common are the three "center cut" chops: the rib chop (a cut from close to the shoulder with a rib bone attached), the loin chop (a mix of loin and tenderloin meat separated by bone), and the top loin chop (the loin chop minus the tenderloin). The top loin chop is usually what you get when you order a boneless pork chop.

the other white steak To help us remember how to use each cut, we like to compare them to their beef counterparts. The rib chop = a rib-eye steak. The loin chop = T-bone. The top loin = New York Strip. They're not exactly parallel, but close enough.

dry cure To overcook a pork chop is to insult the pig from which it came. As we noted in last year's root source on pork tenderloin, 160F is the official internal temperature recommended by the National Pork Producers Council. We prefer to take a chop off the heat somewhere between 142F and 147F, and then let it rest for 5-10 minutes. During that time, the meat will continue to cook. Anything over 150F is too dry for us.

methods We love to sear and roast pork chops (why sear it?), but cooking them in a liquid--either braised, or brined--also keep them tender and juicy.

what you need

For a general guide to cooking meat, plus some fantastic pork chop tips, turn to Chris Schlensinger and John Willoughby's aptly named How to Cook Meat.

When cooked well, pork chops are pretty tender. But a good knife makes them a pleasure to eat. Try a set of steak knives - like these from J.A. Henckels - to carve that perfect bite.

People often ask us: "Do I really need a digital, instant-read meat thermometer?" Here's what we tell them. If you want to get fancy, check out this mega double-pronged wireless version. Otherwise, this simple digital thermometer from Taylor works perfectly well and costs just $15.

what you do

A basic pan-roasted pork chop can't be beat for simplicity. We dress ours up for this Pan-Roasted Pork Chops With Mustard-Caper Sauce.

Balsamic vinegar and cherries draped elegantly across a well-cooked chop create a gorgeous balance of sweet and vinegar, and looks beautiful on a plate.

A pork chop stuffed with ham and swiss cheese is a richer spin on a traditional chicken cordon bleu.

featured recipe A jab of Szechuan peppercorns in a panko-encrusted pork chop set apart this entry to the Root Source Challenge. Congratulations to Nicole from For The Love Of Food.