In this series, expert Josh Ozersky offers a guide to buying, cooking and eating meat, in particular those unusual and obscure cuts that are rarely seen in restaurants.
The Cut: End-cut rib pork chops, as the name implies, are taken from the front end of the rib cage nearest to the animal’s shoulder. Their technical designation in the bible of the meat business, the National Association of Meat Producers guide, is #1410A rib chops.
The Sell: For most of my life, I had a conflicted relationship with pork chops. I loved their golden crescent edges, sickles of the purest and densest pork fat. I loved to gnaw on the bone, too, both for its rugged, toothsome gifts and also for the self-parodic aspects—comic props in the Josh Ozersky Show. However, in between the bone and that rim of lard, I generally found a featureless plain of dry and tasteless meat, a “food desert” if ever there was one.