shoulder chops where is that? When the rib chop turns into the neck chop but still has just a little rib then it is called a shoulder chop or harst chop (Rotterdam style).

Not only does the structure of the meat change with the last ribs, it is coarser and darker in color. The length of the baking time also increases. Just like the neck pork chop below, the shoulder chop can not only be fried, but also braised or braised. Then count 10 to 15 minutes more cooking time.

Not those flimsy ones. About 3 per kilo. Packed per 1 kilo

Herbal tips?