Other names include center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, rib pork chop. From the rib section of the loin, from the shoulder to the middle of the loin (the rib bones attached to these chops are actually baby back ribs). There is a large eye of lean loin meat and no tenderloin meat. There is a bone running along one side and sometimes a layer of fat on the outside. Rib chops from the blade end have more fat and connective tissue than chops from the shoulder end. These chops are very tender, have a little more fat than loin chops, and have a mild flavor. Since the meat on these chops is lean, quick cooking like grilling, broiling, or sear-roasting are the best methods. Brining it first will help keep these chops moist and tender.