Sirloin-cut Pork Chop (Boneless, Medium Cut, Pair)

The sirloin chop sits at the hip end of the loin — the hardest working part of the animal, which means more flavor and more character than a leaner loin cut. It is also the best value in our pork chop lineup, and it rewards a cook who knows what to do with it.

What it wants is time or force. Marinate it overnight in something acidic — citrus, vinegar, buttermilk — and grill it hot and fast. Braise it low and slow with onions and stock and it comes apart into something rich and deeply flavored. Pound it thin, bread it, and fry it and you have turned a frog into a prince. What it does not want is to be thrown cold into a dry pan without ceremony and expected to perform. Give it what it needs and it will not disappoint.

Sold as a pair and priced by weight. Select the size that best suits your table.

If you stock this cut regularly, our London Broil and whole chicken cover similar weeknight utility territory in beef and chicken. Our pork roast is worth keeping alongside it for the weeks when low and slow is the move.