The pork chop is generally the part of the tenderloin connected to the backbone, also known as the meat chop.

Answer:

Tenderloin, the strip of tender meat on the inside of the vertebrae of vertebrate animals such as pigs, cows, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin, large tenderloin is the large ribs connected to the lean meat, the outer side of the tendon covered, usually eaten after the large chops to remove the bone is the tenderloin, suitable for stir-frying with vegetables, which is often referred to as pork chops and so on.

Small tenderloin is a muscle on the inside of the vertebrae, less, very tender, suitable for soup.

Tips for making pork tenderloin:

1, when dealing with pork tenderloin, make sure to remove the tendons and membranes that are attached to the meat, otherwise it will not only be difficult to cut, but will also taste bad.

2, the quality of tender, gluten-free, are lean meat, good processing, can be sliced, shredded, diced, fried, distilled, popped, fried can be.

3, pork should be cut diagonally, pork meat is relatively fine, less tendon, such as horizontal cut, fried and become messy and scattered, such as diagonal cut, you can make it not broken, eat and not stuffed teeth; pork should not be soaked in water for a long time.

4, pork before cooking, do not use hot water to clean, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if you use hot water to soak will lose a lot of nutrients, but also taste is not good.

5, pork should be cooked, because pork sometimes have parasites, if eaten raw or not fully seasoned, may be in the liver or brain parasites hook tapeworm.

Reference: Baidu Encyclopedia - Tenderloin