chops

Chops are cuts of meat taken from the rib, loin, shoulder, or leg of an animal, usually bone-in. The best-known example is the pork chop, which comes from the loin or rib area. Lamb chops are commonly cut from the rib or loin, and veal chops from the rib or loin as well. Chops can be sold bone-in or boneless, with bone-in varieties often prized for flavor and moisture.

In cooking, chops are typically trimmed of excess fat, seasoned, and prepared by pan-searing, grilling, or baking. Thick-cut chops require longer cooking, while thinner cuts cook quickly. Bone-in chops may benefit from starting on the stove and finishing in the oven to ensure even doneness. Pork chops are commonly cooked to an internal temperature of 145°F (63°C) with a brief rest, while lamb and veal chops vary by cut and preferred doneness.

Chops also have meanings beyond meat. In music and performing arts, “chops” refers to a musician’s technical ability on an instrument, with phrases like “great chops” or “to have chops” indicating proficiency and dexterity, especially in jazz and popular genres. The term has entered broader slang to describe skill in a variety of contexts.

Additional notes: “Chops” can be used to mean the jaws or mouth in informal language (“shut your chops”). It can also appear as a surname or nickname. The plural form is typically used when speaking of meat cuts or skills collectively, while the singular “chop” denotes a single cut or an act of cutting.