Las chuletas de cerdo no se cortan igual, y cada corte pide una cocción distinta

Those who grew up eating pork chops with applesauce often think they know this classic dish well. However, the term can encompass different cuts, and not all of them cook the same way on the grill, in the oven, or in a pan.

Shoulder or chuck chops have darker meat and are ideal for slow cooking at low temperatures. A ribeye or rib-eye chop has a bone that resembles a handle and is leaner than a shoulder chop, though not as lean as a loin chop.

The ribeye steak may come with a piece of tenderloin, making it similar to a ribeye or a porterhouse steak. It's difficult to prepare because both parts require slightly different cooking times, and since it's very lean, it's important not to overcook it so it doesn't dry out.

Boneless pork chops, or New York-style chops, are probably what you picture when you think of a pork chop. They're lean, so they have less flavor and should be marinated or brined before cooking. The tenderloin chop has more bone than most of these cuts; its pork flavor is intense, but the muscle inside can be a bit tough, so it's well-suited for stews, slow-cooked dishes, and braises.

To limit your purchase, look for thicker cuts, which offer more leeway against overcooking. Meat with bones tends to have more flavor thanks to the surrounding fat and retains moisture better. If in doubt, the most practical thing to do is ask the butcher what they have available or check the package contents.