Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended.
Pan Fry Chops
Basically, these are bone-in pork chops that are cut extremely thin.
Iowa Cut Chops (regular or stuffed)
A thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. 1-1/2" cut.
The end cut of a pork chop.
A pork butterfly chop is sometimes called a "double chop" because, as the name implies, it's been butterflied. A very thick cut is taken from the loin eye and then cut again to make the butterfly.
Bone-in shoulder cut one inch thick.
Loin End Roast
Made from a pressed pork shoulder and smoked. A meatier cut of bacon compared to regular bacon.
Cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat.
From the upper part of the shoulder from the front leg. Great for classic pulled pork.
The lower potion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.
Rolled Loin Roast
A leaner boneless cut.
Coming from the belly of the pig, spare ribs are meatier and not as lean as baby back ribs.
Baby Back with Loin On
Cut from the loin section with the loin still attached making these ribs the meatiest you will find.
Country Ribs (Bone-in or Boneless)
Cut from the shoulder.
Think of bacon only fresh and not smoked.
Also called the pork knuckle this cut is great for soups.
Pork Loin (Stuffed)
Wrapped with bacon stuffed with sage sausage corn bread.