A cross-section of the loin, typically bone-in. Quick-cooking, lean, and prone to drying out — benefits enormously from dry brining. Fat cap and bone add flavour and help retain moisture.
Pork chops are a cross-section cut from the loin, running along the back of the pig between the shoulder and the leg. They typically include a bone and a layer of fat, which contributes to flavour and juiciness during cooking. The loin is a lean muscle, so the meat itself is fairly tender but can become dry if not handled carefully. Cooking pork chops over fire requires attention to heat and timing. A medium-high, direct heat works well to achieve a good sear and caramelisation on the outside. Because they are relatively thin and lean, chops cook quickly - usually just a few minutes per side. To avoid drying out, it helps to start with dry brining and finish with a brief rest to allow the juices to redistribute. When selecting pork chops, look for ones with a good fat cap and a clean, white bone; these features enhance both flavour and moisture retention. Avoid overly thin chops, which are easier to overcook, and those with a pale colour or excessive liquid in the packaging. Investing in a well-marbled, fresh chop will provide a much better cooking experience and outcome.