Limited Edition Collector Blades
How to Cut a Whole Pork Loin Into Chops and Roasts
How do you cut a pork loin? Trim the fat cap to about ¼ inch, remove any silver skin, then portion the loin: cut 1–1½ inch chops from the center, keep a 2–3 lb section whole for roasting, and slice thin cutlets from the ends. Buying a whole boneless loin and cutting it yourself usually costs much less per pound than packaged chops. The Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) is German X50CrMoV15 at 54–56 HRC; its long, curved blade cuts thick chops in one smooth stroke.
Pork loin vs pork tenderloin
| Pork loin | Pork tenderloin | |
|---|---|---|
| Size | Wide, thick, 3–10 lb | Thin, about 1 lb |
| Fat | Fat cap on top | Very lean |
| Best for | Chops, roasts | Quick roasting, medallions |
Step by step
- Pat dry and set fat side up.
- Trim the fat cap to about ¼ inch. Score it in a crosshatch if roasting.
- Remove silver skin from the underside with a boning knife ($69). See how to remove silver skin.
- Plan your cuts: a roast from one end, chops from the center, cutlets from the tapered end.
- Cut chops straight down in single strokes, 1–1½ inches thick.
- Make cutlets: slice ½-inch pieces and pound to ¼ inch.
- Wrap and freeze extras in meal-size portions.
Thickness guide
| Cut | Thickness | Use |
|---|---|---|
| Thick chop | 1½ inch | Sear and roast, grill |
| Standard chop | 1 inch | Pan-fry |
| Cutlet | ¼ inch (pounded) | Schnitzel, tonkatsu |
| Roast | 2–3 lb piece | Oven roast |
USDA lists 145°F with a 3-minute rest as the safe minimum for whole pork cuts.
Our picks
Butcher & Breaking Cimiter Knife 8", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to cut pork shoulder and breaded pork chops.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut a pork loin into chops?
Trim the fat cap to ¼ inch, remove silver skin, then cut straight down in 1 to 1½ inch slices. The Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) cuts thick chops in one stroke.
Is pork loin the same as pork tenderloin?
No. Loin is wide with a fat cap; tenderloin is a small, lean muscle.
How thick should pork chops be?
About 1 to 1½ inches.
Is it cheaper to buy a whole pork loin?
Usually, per pound, compared with packaged chops.
