Bone-In vs. Boneless Pork Chops: Which One Should You Choose?

Pork chops make for a quick and satisfying dinner any night of the week. Whether you’re grilling them with a sweet glaze or cooking them to perfection in a cast-iron skillet, pork chops are simple to prepare and always a crowd-pleaser.

This lean, subtly flavored cut of meat comes from the loin, which runs along the pig’s back from shoulder to hindquarters. You might recognize other popular cuts from the loin, like tenderloin, baby back ribs, and crown roast. When you visit the butcher, you'll usually find two main types of pork chops: bone-in and boneless. So, which one is tastier or easier to cook? And what’s the difference between them?

To help you make the best choice at the meat counter, let’s dive into the differences between bone-in and boneless pork chops. We’ll cover everything from flavor and cost to cook time and cooking techniques to guide your decision.

Bone-In Pork Chops vs. Boneless Pork Chops

To understand the differences between boneless and bone-in pork chops, I spoke with a local butcher. His advice was simple — while there are subtle differences in flavor and texture, the choice ultimately comes down to your personal taste and how you plan to cook the pork chops. Some customers prefer the convenience of boneless chops, while others favor the richer flavor of bone-in.

So, whether you opt for boneless or bone-in pork chops, there’s no wrong answer. However, it’s still useful to know how to identify the two. Most grocery stores carry boneless pork chops (pictured on the right), but not all will offer the same varieties of bone-in chops.

The two most common types of bone-in pork chops you’ll encounter are rib chops (pictured left) and center-cut chops (pictured middle). A less common option is the blade chop, which comes from the shoulder end of the loin. You may also find sirloin chops, but these tend to be more bony than meaty and are best when braised to tenderize them.

Pork Rib Chops

The pork rib chop is the classic cut that comes to mind when you think of pork chops, and it’s the most popular choice at our local butcher’s shop. This cut includes the rib bone, which runs along the side of the chop. It’s the same bone found in a rack of baby back ribs. In upscale restaurants, you might find frenched rib chops, where the rib bone is cleaned of all meat and fat for a more refined presentation.

Pork rib chops are more affordable than center-cut or boneless pork chops, but they tend to have less meat overall. Due to the bone, a rib chop may look larger than a boneless chop, though it often contains more fat.

Best cooking methods: Although pork rib chops have a bit more fat than other cuts, they are still a lean choice. To avoid drying them out, use high-heat cooking methods such as grilling, pan-searing, or broiling. Cooking time varies depending on the method and thickness of the chops, but you’ll typically need about 4 to 5 minutes per side.

Verdict: For a simple, weeknight-friendly bone-in pork chop, the rib chop is a great option. With mostly loin meat and a small amount of rib meat, you get a delicious combination of textures and flavors. When eating a rib chop, forget the fork and knife—embrace your inner barbarian and tear into the meat with your teeth. That’s the true way to savor it.

Center-Cut Pork Chops

Center-cut pork chops, also known as loin chops or center loin chops, are easily recognized by the T-shaped bone running through the middle. On one side of this bone, you’ll find the lighter loin meat, and on the other, the darker, more tender tenderloin meat. These chops are typically pricier than other bone-in varieties but are larger and offer more meat with less gristly fat. The butcher I spoke with even praised them, calling the small piece of tenderloin ‘a delicious bonus.’

Best cooking methods: Cooking a center-cut pork chop can be a bit challenging, as the tenderloin and loin portions require slightly different cook times. However, you can cook them the same way as rib chops—grilling, pan-searing, or broiling. Keep in mind that the cooking time will be slightly longer than for rib or boneless chops, but not by much.

Verdict: I’m a big fan of center-cut pork chops. The combination of juicy tenderloin and firmer loin meat is absolutely irresistible. These chops are simple enough for a weeknight dinner yet fancy enough for a special occasion.

Boneless Pork Chops

Boneless pork chops are essentially rib or center-cut chops with the bone removed. They’re super easy to prepare and cook, making them a perfect option for a quick, no-fuss dinner. Since they’re very lean, having most of the fat trimmed off, some people feel they lack the rich flavor of bone-in pork chops.

Best cooking methods: Because boneless pork chops are so lean, you’ll want to use high-heat, fast cooking methods to lock in their moisture. You can grill, pan-sear, or broil them, but they also work well when sliced thin for stir-fries or fried rice. These chops cook quickly—around 3 to 4 minutes per side depending on thickness. Be cautious, though, as they can dry out if overcooked.

Verdict: If you're pressed for time and need a quick, satisfying dinner, boneless pork chops are an excellent choice. Personally, I prefer the complexity of a bone-in pork chop, but I understand the appeal of boneless ones. They have a mild flavor that pairs well with almost any sauce or side.

No matter if you choose boneless or bone-in pork chops, here’s the simple truth — when cooked to the perfect, juicy medium (145°F), any pork chop will be irresistibly tender and flavorful.