How to Cut a Center-Cut Pork Roast

Center-cut pork roast, or pork rib roast, creates the base for an eye-catching presentation, especially if you "French" the ribs to expose the bone tips before serving. Center-cut pork roast contains more fat than boneless loin roasts, but you have the problem of cutting the roast after cooking. Frenching the roast before cooking not only creates visual appeal, but also makes cutting the roast into chops after cooking easier by showing you where to slice.

Things You'll Need

• Small, serrated knife
• Heavy butcher's knife

Instructions

1. Ask the butcher to cut through the backbone between the ribs while leaving the backbone intact on the center-cut pork roast.

2. French the ribs by trimming the meat away from the tips of the ribs with the small, serrated knife until the bare ribs show.

3. Cook the center cut-pork roast, following your favorite recipe.

4. Slice the center-cut pork roast into chops, using the heavy butcher's knife, by cutting through the roast between the exposed ribs.

Tips & Warnings

• You may have to place a special order with the butcher for a center-cut pork roast.

References

• Cooks Thesaurus: Pork Loin Cuts
• Theotherwhitemeat.com: Pork Rib Roast/Rack of Pork