How To Cut Pork Chops From a Bone-In Pork Rack

Oftentimes buying meat in its whole form and cutting it yourself can save you money, so knowing some butchering techniques can come in handy. Intimidated by the thought? Don’t be. Breaking down your own meat is easy with the right knife.

This tutorial on how to cut pork chops from a bone-in pork rack is a simple one to master because it’s done in just two easy steps.

Start by using the best knife for the job. The Butcher Knife is what we recommend. Its sharp edge and wide belly allow for better control when breaking down larger cuts of meat.

When choosing a pork rack look for one that has the same thickness throughout so that your chops are about the same size. For fat content, look for meat that has some marbling throughout. Also, look for a pork rack with a layer of fat on the outside. This way you can determine how much you want to leave on for adding flavor.

Now that you have the perfect pork rack, it is time to get cutting.

How To Cut Pork Chops From a Bone-In Pork Rack

1. Use the Butcher Knife to carefully trim excess fat from the outside of the pork rack.
2. Use the same knife to cut between each bone to release each pork chop.

Additional Information

The USDA recommends cooking pork chops to a minimum internal temperature of 145 F. After cooking, allow the meat to rest for three to five minutes before serving to allow the juices to redistribute.

It is also important to note that pork is very lean, so try to avoid overcooking it.

To take the guesswork out of whether or not pork chops are fully cooked, consider using a meat thermometer.