Porterhouse from a pig? Yep, your eyes are not deceiving you. On April 5th, the National Pork Board announced new names for some of the most popular cuts of pork on the market. I heard about this initiative almost two years ago while on a pork field trip. I was excited to hear the news back then that standardizing names between pork and beef for similar cuts of meat was being considered. Now that the day has arrived I am so thrilled. It’s always been confusing trying to explain to people the different names, now you can just order a pork ribeye chop and you get a cut of pork that comes from the same location on the pig that it does on the cow.
Consumers will soon find more consumer-friendly names on packages of fresh pork cuts in retail meat cases across the country. The new names, such as the porterhouse pork chop, are designed to allow retailers to differentiate and merchandise pork cuts more effectively while aiding shoppers in selecting and preparing pork.
The new names will help change the way consumers and retailers talk about pork,” said National Pork Board President Conley Nelson. “But more importantly, the simpler names will help clear up confusion that consumers now experience at the meat case, helping to move more pork in the long-term.”
Before the renaming process took shape, the National Pork Board and the National Cattlemen’s Beef Association collaborated on in-depth research over an 18-month period. The research showed consumers are often confused by the different names for similar cuts of meat and, as a result, do not know how to cook a variety of cuts now available in the meat case.To overcome this challenge, the National Pork Board is working to simplify pork cut names and include basic usage and preparation information on the package. Several cuts of pork will now match the names for similar beef cuts for easier consumer identification and preparation. New pork names to look for in the meat case include:
- Pork Porterhouse Chop (previously a loin chop)
- Pork Ribeye Chop, bone-in (previously a rib chop center)
- Pork Ribeye Chop, boneless (previously a rib chop)
- Pork New York Chop (previously a top loin chop)
- Pork Porterhouse Chop (previously a rib chop)
The new cut names will eventually align with the foodservice industry as well to provide a consistent consumer perception of pork at restaurants and at home.
“Grill Pork Like a Steak”
Hand-in-hand with a simpler shopping experience comes simpler grilling advice. As the new cut names suggest by their alignment with popular beef steak names, pork is a great choice for the grill – and consumers can cook pork chops just like their favorite steaks. Research shows that consumers are buying cuts they are familiar with,” said Patrick Fleming, director of retail marketing for the National Pork Board. “Now, once they get their New York chop or ribeye chop home, they can grill it in the way they’re familiar with, too.”
For medium-rare to medium chops, the National Pork Board recommends grilling to an internal temperature between 145 degrees Fahrenheit and 160 degrees Fahrenheit, followed by a three-minute rest. A digital cooking thermometer is recommended to help ensure an accurate final temperature.
Below you’ll find a couple recipes, using the new cuts of pork, the National Pork Board was kind enough to share.
- 4 pork ribeye chops, (rib) about 1-inch thick
- To taste salt and pepper
- olive oil, for brushing*
- 1 teaspoon olive oil
- ½ yellow onion, chopped
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon apple cider vinegar
- ¼ teaspoon cayenne pepper
- 3 russet potatoes, peeled and chopped into 1-inch cubes
- 2 tablespoons chives, chopped
- 3 tablespoons heavy cream
- Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides.
- Place pork on the grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes.
- Add potatoes to a pot with water, over high heat and boil for 15 minutes. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.
- Heat the oil in a pot over medium heat. Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender.
- Serve the chops alongside the potatoes and a spoonful of BBQ sauce.
- servings (1 serving: 1 chop, ½ cup mashed potatoes and 2 tablespoons sauce)
- *Oil is not included in the nutritional value since it’s for brushing the grill, vs. the chops
- 4 Porterhouse chops, (bone-in loin chops) about 1-inch thick
- 2 teaspoons paprika
- To taste salt and pepper
- olive oil, for brushing*
- 4 pieces corn, shucked
- 2 teaspoons olive oil
- 4 tablespoons butter, unsalted, at room temperature
- 2 tablespoons cilantro, chopped
- 1 tablespoon chipotle chile in adobo sauce, chopped*
- 1 teaspoons lime juice, fresh
- Preheat grill over medium high heat and brush with olive oil.Sprinkle paprika, salt and pepper on both sides of the chops.
- Grill the pork for 8-9 minutes, turning once halfway through, until cooked to 145 degrees F.Remove the pork from the grill, tent it with foil and let it rest for 3 minutes.
- Brush the corn with olive oil and place on the grill. Grill the corn for a few minutes on each side, turning regularly until it is charred. Remove from grill and set aside.
- In a food processor, combine softened butter, cilantro, chipotle pepper and freshly squeezed lime juice. Pulse for 1 minute until it’s fully combined.
- Dish up 1 tablespoon of the compound butter on top of each piece of pork, and serve alongside a piece of corn on the cob.
- *You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.