Pork chops: Difference between revisions
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|description=A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual.. | |||
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[[Image:Pork chops braised in red wine ingredients.jpg|300px|thumb|right|[[Kotlety wieprzowe duszone w czerwonym winie (Pork chops braised in red wine)]]]] | |||
A '''meat chop''' is a cut of meat cut perpendicularly to the spine, and usually containing a [[rib]] or riblet part of a vertebra and served as an individual portion. The most common kinds of [[meat]] chops are [[pork]] and [[lamb]]. A thin boneless chop, or one with only the rib bone, may be called a cutlet. The term "chop" is not usually used for [[beef]], but a [[T-bone steak]] is essentially a loin chop, and a rib steak a [[rib]] chop. | |||
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Revision as of 04:31, 18 August 2014
A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop.