For big flavor that’s popular and profitable, chefs choose the bone-in pork loin. With high consumer demand and falling commodity pricing, there’s big opportunity for operators to increase their bottom line.
Bone-in loin hits the key criteria to deliver big – across all dayparts and menu types. It’s easy, affordable, and delivers amazing flavor no matter how it’s prepared – from smoky, ham-cured Ribeye chops and grilled T-bone chops to big, bad bone-in rib roasts. And new nomenclature aligns pork chops with well-known steakhouse cuts to help chefs showcase pork as premium, driving even more value from this already valuable cut.
Bone-in loins can be purchased as a whole loin from blade end to the sirloin end. Additionally, the loin and rib sections and the blade and sirloin ends can be purchased separately or as portioned chops. The blade end is home to country-style ribs and country chops. The rib section (or rack of pork) can be prepared whole and portioned or cut into ribeye and center-cut chops. The short loin section can be cut into T-bone and porterhouse chops, and the sirloin end can be cut and pounded into medallions. Click here to watch a breakdown of a bone-in loin:
The bone-in loin is one of the most versatile pork cuts available. For a tender, juicy chop with high-heat sear and texture variety, quickly grill thin-cut chops – ¼- or ½-inch – over direct heat, or pan sear to medium rare. Thick-cut chops (1-2 inches) are delicious brined, seared and slow-cooked for a shareable chop that pairs perfectly with side dishes or salads. Brine whole rib racks and slow-roast in the style of prime rib, then slice to order. Leftover ribs and chops can be used for a variety of twice-cooked dishes, like the country-fried chop in Ashley Christensen’s episode of UNCUT ‘Making the Cut’ (watch the video below).
Bone-in loins work across the menu, in all cuisines and styles. Smart operators are featuring them now. Diners are ordering them now, and the opportunity to add something delicious, popular and profitable is now.
See who’s menuing bone-in pork chops:
Perry’s Steakhouse & Grille
Perry’s, originally of Houston, TX, is famous for their mouthwatering prime chop, measuring seven fingers high. Sweet, smoky and sizzling, it’s rubbed with proprietary seasoning, cured and roasted on a rotisserie with pecan wood for up to six hours. Upon order, the chop is glazed, caramelized, topped with Perry’s signature herb-garlic butter then carved tableside.
El Che Bar
The second Chicago restaurant from Chef John Manion, El Che delivers unpretentious South American-inspired food. The kitchen centerpiece is the large wood-burning hearth for Argentinian-style asado. The Thin-Cut Pork Chops are menu favorites – grilled to perfection and served with spicy mustard, grapes, an herb salad and peanuts.
Porch Light Latin Kitchen
At Porch Light Latin Kitchen in Atlanta, GA, Chef Andre Gomez offers the Puerto Rican classic La Chuleta Can-Can. The two-pound pork chop is brined, grilled and deep-fried until the skin is crispy. The giant chop includes pork loin, ribs and belly and it’s served for the table with grilled lime and garlicky mojo sauce.
Vinegar Hill House
This Brooklyn, NY restaurant from Chef Bradley Schaffer is best known for its Red Wattle Country Chop. The thick-cut chop is basted in butter and cooked perfectly to a pinkish-red color, served sliced from the bone like a steak with seasonal accompaniments – past favorites include cauliflower gratin, Cheddar grits and sauerkraut.
Chef Tommy Halvorson recently took over ownership of Serpentine, a restaurant that’s been on the San Francisco dining scene for almost ten years. Chef Halvorson is adding a fresh take on menu mainstays like the pork chop. He’s serving the thick, juicy, bone-in chop with a maple glaze over a bed of creamy polenta with carrots and Brussels sprouts.
This new intimate BYOB spot in Philadelphia, PA from Chef Benjamin Moore focuses on hyper-seasonal, local new American food. One of the must-have items is the Berkshire Pork Chop – a bone-in ribeye served with turnips and rosemary, plus an offal-stuffed twice-baked potato.
Killen’s STQ is a modern steakhouse from Houston’s prince of meat, Chef Ronnie Killen – best known for his Texas barbecue restaurant Killen’s BBQ. Beyond steak, his menu features a Compart Family Farms Dry-Aged Long-Bone Pork Chop. Served whole or sliced, the tender well-marbled meat is cooked to perfection. Website: https://www.killensstq.com/
From Minneapolis restaurant veterans Carol March and Chef Justin Sutherland, Handsome Hog boasts a ‘Southern-ish’ menu featuring classic like barbecue and grits, but not bound by tradition. Handsome Hog offers a variety of pork dishes including Bacon Fat Popcorn, Whole-Roasted Hog Jowl and Mustard-Crusted Pork Loin. Along with those favorites, the menu features rotating pork chops, from a Smothered Tomahawk Chop to a Smoked Bone-In Chop served with seasonal sides.
Along the banks of the Los Angeles River, Chef Esdras Ochoa’s latest restaurant Salazar serves up to-die-for tacos out of a converted auto body shop. In addition to al pastor tacos on homemade flour tortillas, the Sonoran-style barbecue place offers shareable items from the massive mesquite grill – like a thick-cut pork chop with salsa vaquero, served alongside with chorizo mashed potatoes and pinto beans with pork belly.