A cowboy cut pork chop refers to a thick, bone-in pork chop cut from the rib end of the loin. This premium cut contains a part of the pork loin as well as a rib bone, resulting in a juicy and flavorful chop. Cowboy cut pork chops are often called “cowboy chops” or “rib-end pork chops” and are considered one of the most desirable cuts of pork.
Some quick facts about cowboy cut pork chops:
- Cut from the rib end of the pork loin, containing part of the loin muscle as well as a rib bone.
- Contains a T-shaped bone which helps keep the meat juicy and flavorful.
- Thicker than a standard pork chop, usually 1-1.5 inches thick.
- Known for its marbling, tenderness and juiciness.
- Can be grilled, pan-seared, broiled or roasted.
- Ideal for braising or grilling low and slow.
Keep reading to learn more about the characteristics, flavors, and best cooking methods for cowboy cut pork chops.
Where Does the Cowboy Cut Come From on the Pig?
The cowboy cut pork chop comes from the rib end of the pork loin, which runs from the shoulder to the hip of the pig. This section contains the pork ribs as well as the loin muscle.
A cowboy cut chop contains a portion of the loin muscle attached to a rib bone. It is cut from the rack of ribs near the shoulder end, where the ribs are meatier compared to the narrower ribs towards the rear.
The chop will contain a T-shaped rib bone and a portion of the loin or “eye” muscle. This gives it a thick, meaty shape and contributes to the signature juiciness of the cut.
Difference Between Loin and Rib End Chops
Pork chops can come from either the loin end or the rib end of the loin:
- Loin end – Contains only the loin muscle with no bone. Tends to be thinner.
- Rib end – Contains part of the loin and a rib bone. Thicker and more flavorful.
Cowboy cuts come specifically from the rib end to get the benefits of both the loin meat and the rib bone. This makes them extra thick, juicy and packed with pork flavor.
Characteristics of a Cowboy Cut Chop
Here are some of the main characteristics of cowboy cut pork chops:
Thick Cut
Cowboy chops are cut thicker than regular pork chops, usually 1-1.5 inches thick. Their thickness helps them stay juicy when cooked. It also allows for nice charring on the outside without overcooking the inside.
T-shaped Bone
They contain a T-shaped rib bone which adds flavor and moisture to the meat. The top part of the “T” is the rib bone while the bottom stems from part of the backbone.
Marbling
Quality cowboy chops will have good marbling, which is the thin streaks of fat within the meat. Marbling adds moisture, flavor and tenderness.
Muscle Texture
The loin muscle will have a firm and fine-grained texture. When raw it should be bright pink to red in color.
Favorable Fat-to-Lean Ratio
The chop will have a good ratio of fat to lean meat thanks to the rib bone and marbling. This adds flavor and prevents the chop from drying out.
Flavor and Texture
The rib bone is key to the signature flavor and texture of cowboy pork chops. It helps keep the meat juicy and infuses it with extra pork essence.
Here are some of the flavors and textures you can expect:
Juicy and Tender
The marbling and rib bone work together to keep these chops exceptionally moist and tender when cooked. They should never be tough or dry.
Deep Pork Flavor
You’ll get a deeply concentrated pork taste thanks to the bone and fat content. It will have a richer flavor than a basic boneless chop.
Hint of Iron
The bone lends a subtle metallic, iron-like taste. This mineral flavor adds depth.
Satisfying Crunch
The outer edges of the chop will caramelize and develop a crispy, crunchy crust when seared or grilled. A browned and slightly charred exterior contrasts nicely with the juicy interior.
How to Cook Cowboy Cut Pork Chops
Cowboy chops pair well with a wide variety of cooking methods. Their thickness allows them to stand up to higher heat cooking without drying out.
Here are some top ways to cook them:
Pan Searing
Sear the chops in a hot pan to quickly develop a browned, caramelized crust. Finish cooking in the oven.
Grilling
Grill over direct high heat to char and caramelize the outside. Move to indirect heat if needed to finish cooking without burning.
Broiling
Broil 4-6 inches from the heating element to get nicely browned outsides. Watch closely to avoid over-broiling.
Roasting
Roast in the oven at 350°F until cooked through. The bone will help the meat stay moist.
Braising
Braise cowboy chops in broth or sauce for ultra moist and tender results.
Best Temperatures for Doneness:
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 140°F |
| Medium-rare | 145°F |
| Medium | 150°F |
| Medium-well | 155°F |
| Well-done | 165°F |
Use an instant read thermometer to test for your desired degree of doneness. Remember the meat will continue cooking a bit more once removed from the heat.
Marinades and Rubs for Cowboy Pork Chops
Rubs and marinades complement the rich pork flavor of cowboy chops. Consider recipes like:
Marinades
- Apple cider, rosemary, garlic
- Soy sauce, ginger, brown sugar
- Garlic, whole grain mustard, thyme
- Orange juice, lime, chili powder
Dry Rubs
- Brown sugar, chili powder, cumin, garlic powder
- Smoked paprika, salt, pepper, oregano
- Coffee grounds, brown sugar, cayenne
- Ancho chile powder, cumin, oregano, garlic powder
Apply marinades for 1-24 hours before cooking. Pat chops dry before searing. For rubs, season the pork chops right before cooking.
Serving Suggestions
Cowboy pork chops pair well with various flavors. Consider serving them:
- With a pan sauce – Make an easy pan sauce from the browned bits left in the skillet after cooking.
- With chimichurri – The fresh herb sauce brightens up the rich meat.
- With sautéed apples – Caramelized apples complement the chops.
- With roasted vegetables – Roast veggies like potatoes, carrots, peppers, etc.
- With caprese salad – Tomato, mozzarella and basil make a perfect summer pairing.
- On sandwiches – Try chopped cowboy chops on toasted rolls with BBQ sauce.
Don’t be afraid to serve cowboy pork chops with lighter sides to balance their richness. A chopped salad, couscous or roasted veggies are all excellent complements.
Where to Buy Cowboy Cut Pork Chops
Thicker cowboy chops may be harder to find than regular thin chops. Here are some tips for locating them:
- Butcher shops – Ask your local butcher if they can specially cut cowboy chops.
- Online mail order – Specialty meat purveyors like Nueske’s sell cowboy chops online.
- Farmers markets – Look for pasture-raised pork vendors.
- High end grocers – Check the meat counter at stores like Whole Foods.
You may have the best luck finding them at local butchers and specialty meat suppliers. Let them know exactly the 1-1.5 inch thick bone-in rib chop you’re looking for.
The Takeaway on Cowboy Pork Chops
Cowboy cut pork chops contain both loin meat and a rib bone for a supremely juicy, tender and flavorful chop. Look for quality chops that are very thick, ideally 1-1.5 inches. They can be prepared many ways but pan searing or grilling are ideal. Their rich meatiness makes them a versatile cut to serve for any occasion. With proper cooking, the cowboy chop makes for an unforgettable pork eating experience.
Frequently Asked Questions
What is the difference between a pork chop and a pork steak?
The main differences between pork chops and pork steaks are:
- Cut – Chops are cut perpendicular to the spine from the loin or rib area. Steaks are sliced parallel to the spine, often from the shoulder.
- Bone – Chops contain a rib or loin bone. Pork steaks are usually boneless.
- Thickness – Chops are usually 1/2 to 1 1/2 inches thick. Steaks are often thinner, around 1/4 to 1/2 inch.
- Cooking method – Chops can be grilled, pan-seared, or roasted. Steaks are ideal for quick cooking like pan-frying or grilling.
Should you remove the bone from a cowboy pork chop before cooking?
It’s recommended to keep the bone in when cooking cowboy pork chops. The T-shaped bone is responsible for much of the chop’s signature flavor and moisture. Removing it prevents the meat near the bone from cooking properly. The bone also protects the meat as it cooks. Just take care when taking your first bite around the bone.
Can you braise, slow cook, or instant pot cowboy pork chops?
Yes, the thickness of cowboy chops makes them a great candidate for moist slow cooking methods like braising, cooking in a slow cooker or pressure cooking. Simply brown the chops first for color and flavor, then cook with a small amount of liquid like broth, wine or sauce for tender perfection.
How long does it take to cook a 2-inch thick cowboy pork chop?
A 2-inch thick cowboy chop will take about 8-12 minutes per side to reach 145°F medium-rare when searing or grilling over high heat. Roasting in a 350°F oven will take 25-35 minutes total. Braising for 1-2 hours is ideal. Use a thermometer to confirm doneness for any method.
Can you cook a cowboy pork chop from frozen?
It’s best to thaw cowboy pork chops in the refrigerator before cooking. But in a pinch, you can sear or grill them straight from frozen. Add a couple minutes per side and check temperature. The bone will help the middle cook through. Just be sure to preheat your pan, grill or oven well before adding the frozen chops.
What are some common mistakes with cooking cowboy pork chops?
Some common mistakes are:
- Overcooking – Their thickness makes them easy to overcook. Use a meat thermometer.
- Under-searing – Don’t be afraid to sear them well for a crispy crust.
- Not resting – Let them rest 5+ minutes after cooking for juicier meat.
- Flipping too much – Flip only once or twice so the crust can properly form.
- Forgetting to season – Generously season the bone and meat sides.
Conclusion
Cowboy cut pork chops are revered for their exceptionally juicy, flavorful meat when cooked properly. Look for quality 1-1.5 inch thick rib end chops with good marbling and a T-bone. Sear, grill or roast using a thermometer and let rest before serving. Their impressive appearance and succulent texture make cowboy chops a stellar special occasion pork roast. With the right prep and cooking, you’ll have meat with unrivaled moisture and a perfect crust.