Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig's hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Porterhouse Pork Chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Ribeye Pork Chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin Pork Chops come from the area around the hip and often include part of the hip bone. New York Pork Chops (sometimes called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1 1/4 inch-thick top loin chop is also called an "America's Cut." Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.