Rocklobster
Master Chef
The fattier chops come from the rib end of the back loin. Called end chops from one end or or rib chops from the other..one good way to enjoy the fat is to get them cut thin, season and fry on high so you get a good crispy char on the fat...American pork is so lean now days, I've been known to wrap thick pork loin slices in bacon before frying, just like a bacon wrapped Filet Mignon.
http://www.foodsubs.com/MeatPorkLoin.html
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