Pork chops refers to the through ridge, that is, the part where the loin meat is connected to the backbone meat, also known as pork chop. Selection method: 1, if the color of the pork chop is bright, red or pink, it means that the pork chop is relatively fresh, if the color is too red or white, it means that the quality is poorer. 2, fresh pork chops are generally with a faint smell of blood, and the pork chops that have been stored for a long time, there will be a stench. 3, the fresh pork chops are slightly dry to the touch, or slightly moist, but not sticky, the meat is tight, and the depression can be quickly recovered by hand pressure. 4, the pork chops can be used as a meat chop, but it can be used for a variety of purposes. 5, the pork chops can be used for a variety of purposes. The meat is tight, and when you press it with your hand, the depression can be quickly recovered.

First, which part of the pork chop

The pork chop refers to the ridge, that is, the part of the backbone meat and backbone meat connection, also known as the meat chop. Selection methods are as follows:

1, Appearance: If the color of the pork chop is bright, red or pink, it means that the pork chop is relatively fresh, if the color of the pork chop is too red or white, it means that the quality of the pork chop is poor.

2, odor: fresh pork chops generally with a faint smell of blood, and stored for a long time pork chops, there will be a stench.

3, touch: fresh pork chops feel slightly dry, or slightly moist but not sticky, the meat is more compact, press with your hand, the depression can be quickly recovered, and the poor quality of the pork chops in the hand after pressing, the recovery is slower, limp and weak.

Second, what is the difference between pork chops and pork chops

1, pork chops

(1) pork chops refers to the part of the spine and backbone meat connection (i.e., the vertebrae), generally a big bone with a piece of meat, mainly lean meat, meat is more compact.

(2) Pork chops are generally suitable for stewed pork chop soup and other longer practices, not for frying, because most of the meat is in the gap between the ribs, it is easy to meat is not cooked.

2, pork chops

(1) pork chops refers to the pork abdominal cavity near the belly part of the ribs, above the ribs and sub rows, the meat layer is thicker, both lean meat and fat, and with white cartilage, the meat is more tender.

(2) Pork chops are usually chopped into small pieces when cooking, suitable for deep-frying, pan-frying and grilling, steaming and stewing, braising and other easy-to-cook practices.

3, pork ribs

Pork ribs refers to the chest part of the pig sliced ribs, meat is less and thin, and all lean meat, suitable for steaming, braising, deep-frying.