Instructions

1. Cut the unusable and scrap pieces from the pork loin. Find the seam fat on the front end of the pork (above the spare rib section). Make small cuts along the seam and peel the seam back as you cut. Remove the seam fat and set aside for later use, such as for sausage,

2. Separate the loin into sub-primal cuts. Locate the pin bone near the hind end of the loin and make a deep cut using a sharp heavy knife -- this separates the sirloin section from the T-bone or Porterhouse (tenderloin) section. Make a deep cut to mark where the rib eye section ends and the tenderloin section begins.

3. Use a food-grade hacksaw to completely separate sub-primal cuts (use a bandsaw, if possible). Wear goggles to protect your eyes from flying bits of bone. Separate the sirloin section from section, then the rib eye section from the tenderloin section.

4. Remove the chine bone (the 90-degree angle bone that on top of the loin) that runs along the length of the each section of the loin.

5. Make deep cuts into the rib eye section to mark rib chops. Separate into four to six pieces, depending on desired thickness.

6. Break down the tenderloin section to make Porterhouse chops into five to seven pieces. Alternatively, flip the whole tenderloin section over and locate the tenderloin. Make small cuts along the seam where the tenderloin meets the T-bone and cut along that seam. Separate the tenderloin, then cut the section into five to seven T-bone pieces.

7. Cut the center section into center-cut pork chops. Cut in eight to 12 pieces depending on the size of the section and how thick you want them.

8. Leave the sirloin section whole or cut into four to six pieces for sirloin chops.