This 12 oz. frenched pork rib chop is taken from the rib section of the pork loin. We french the rib bone on each chop for a great plate presentation and added flavor. Frenching is a technique where the rib bone is exposed and all meat is removed from the bone.
Pork loin chops are “white meat” of the pig, which means that they have less fat than the darker meat (such as shoulder chops or country style ribs).