Also known as Sirloin steak. This less expensive cut is from the hip area toward the back of the loin.

Bone-in chops usually contain some hip and backbone, with a higher percentage of bone than other chops; the meat is composed of various muscle groups.

Sirloin chops and steaks have lots of pork flavor, but tough unless braised or slow cooked.

Because of all the different muscles present, sirloin chops should be cooked over slow, moist heat, in braises or stews.