Iowa Chop in Des Moines: What It Is and How to Order

The Iowa chop is a thick, bone-in, center-cut pork chop about an inch and a quarter thick, a name coined by the Iowa Pork Producers Association. In Des Moines, the capital of the state that raises the most pork in the country, it is the cut to know. Here is what makes it different, how to judge one and how to remember it.

This guide covers the cut, the cooking and how to keep notes as you compare chops at different tables.

What is the Iowa chop?

Agweek describes it as a bone-in, center-cut pork chop about 1¼ inches thick. If the chop includes the tenderloin portion it is called a porterhouse chop, and without the tenderloin it is a rib chop. The name is a marketing term from the state's pork producers, not a recipe, so a menu that says Iowa chop is telling you about the thickness and the cut, not a particular sauce.

The Iowa Pork Producers Association says on its own site that Iowa is the number one pork producing state in the country, and the Iowa Department of Agriculture says the same of corn and eggs. A thick chop is the plainest way to taste what the state grows.

Why is a thick bone-in pork chop different?

Thickness gives a kitchen room to sear the outside hard while the center stays juicy, which a thin chop cannot do. The bone also matters: cooks often say a cut on the bone dries out more slowly. Those are cooking ideas rather than rules, so treat them as things to taste for.

Agweek's cooking advice shows the logic: sear the chops on both sides over high heat, lower the heat, finish with a brush of herb butter and rest the meat for a few minutes. It cites the federal guidance that whole cuts of pork may be cooked to 145 degrees Fahrenheit, which leaves a pink, juicy center. That is a general food-safety statement from the USDA; ask the kitchen how it cooks and decide for yourself.

How do you judge an Iowa chop at the table?

Start with the crust. A good chop has a browned, seasoned outside, not a gray one. Cut next to the bone and look at the color of the juices. The meat should be moist and tender, with a little blush at the center, and it should not need sauce to be edible. Notice whether the kitchen has trimmed the fat cap and whether the seasoning is balanced rather than all salt.

Compare chops by ordering the plainest version at each place. Sides vary, so look at what comes with it: apples, potatoes, corn or greens are all common companions. Write down the thickness you were served, since some kitchens call a thinner cut a chop. A photo from the side shows the thickness better than any words.

How should you order and share a chop?

A thick chop is a lot of meat, so share it if the table is two or more, and add a vegetable side to balance the richness. Ask how the kitchen likes the chop cooked and say how you like it; a cook who explains the choice is paying attention. If the menu lists the weight or the thickness, write it in your note, because it is the easiest way to compare chops across places.

Order a glass of water and take your time. A chop is better at the first bite and the tenth if it has been rested before it reached you, so a short wait at the pass is a good sign. Leave room for a plain dessert, such as fruit or pie, and save the leftovers for the next day if the portion is large, since a good chop is also good cold in a sandwich.

What other Iowa pork dishes should you know?

Iowa is also the home of the breaded pork tenderloin sandwich, and the Iowa Pork Producers run a statewide contest for the best one. The Iowa food guide explains that sandwich and the loose meat style. A chop and a tenderloin are different cuts and different dishes, so keep their notes apart.

The state fair is the other place people go for pork, and the state fair guide explains how to plan a visit. Fair food is a public event, so check the organizers for current plans.

What should you ask about allergens and ingredients?

A chop is meat, but a plated dish can include a glaze, a rub, a gravy or a side with wheat, dairy or soy. If you avoid an ingredient, tell the server before you order and ask how the dish is made. Treat each answer as that day's information, since kitchens change a menu with the season.

How can Mosey help you remember a chop in Des Moines?

After the meal, open Mosey and rate the chop as its own dish, with a few words on the crust, the juiciness and the thickness. Only the place and the stars are required, and you can add a tag and a photo. Tag a friend who shared the table and they can add their own rating of the same plate.

Start a list called Chop comparisons and share the invite link with a friend, who can add stops even before they join. Follow friends to see what they rated and saved, and use Friends' picks on the map to plan a Saturday. The ratings page covers rating by the dish and the lists page covers shared lists.

Mosey is a food app for rating dishes, keeping lists and sharing them with friends, so a chop worth ordering twice is easy to find again.

What else covers Des Moines?

To plan a visit, read how to find good food in Des Moines, the East Village guide and the farmers market guide. See also the Des Moines page, the Iowa page and the US food guides.

The next time a thick chop lands on your table in Des Moines, get the Mosey app and rate it by name.