So, we've been banging on about bacon chops a bit recently, which has led us down a rather short path to a question we really should have seen coming; What's the difference between a bacon chop and a pork chop? Let's get straight into it shall we...
As outlined in our article 'What is a Bacon Chop?', a bacon chop is really just a super thick cut rasher of bacon. They are cut from whole bacon loins, which are produced when whole pork loins are cured with salt, meaning they are taken from the same place, and produced in the same way, as the bacon you have on your breakfast. This means a bacon chop will have that same delicious salty flavour as regular bacon, but is usually cut to around the same size as a good steak. Sounds good, right?
Pork chops are cut from whole pork loins, which are butchered fresh off the animal, and not subject to any further curing or processing, meaning your pork chop will have that delicious purely pork flavour. A good pork chop is usually cut to around the same size as a small steak.
So, bacon chops or pork chops, which one wins? Well, it's hard to say whether one is better than the other, as they are really suited to different things. They both originate from the same cut of pork, but one is cured, which gives it that nice salty bacon flavour, and the other one keeps it's delicious porkiness. Let's look at it this way; you probably wouldn't want to serve a bacon chop with a roast dinner, or a pork chop with egg and chips, but a bacon chop is perfect in place of a gammon, or on your next fry up, and a pork chop is perfect with roast potatoes and gravy. I guess it's horses for courses and all that.