Boneless pork loin end chops derive from the blade roast, or the part of the pork loin nearest to the shoulder. This lean, versatile cut can be prepared using moist or dry heat and eaten sliced alongside vegetables or shredded as a sandwich filling. It is best to purchase boneless pork loin end chops that have a slight marbling to ensure optimal tenderness and flavor, according to the USDA's Food Safety and Inspection Service.

Rinse pork loin end chops under lukewarm running water and pat dry. Empty the barbecue sauce into a slow cooker.

Place pork loin end chops into slow cooker. Cook on lowest setting for 10 hours or highest setting for 5 hours.

Remove chops from slow cooker. Serve with mashed potatoes or sweet potatoes or steamed vegetables. Alternately, use a fork to shred the cooked end chops and serve on toasted bread with lettuce, tomato and your choice of sliced or shredded cheese.

Fill a large iron skillet with about 1 inch of vegetable oil. Heat oil to 350 degrees.

Season rinsed and dried pork loin end chops with salt and pepper to taste. Set aside in large bowl or plate.

Mix equal parts of cornstarch and flour in a medium-sized bowl. Add about 1 teaspoon each of dried herbs, such as basil, oregano, paprika, thyme, garlic powder, onion powder or parsley. Stir the mixture thoroughly.

Dredge pork loin end chops in cornstarch-flour mixture and shake off excess. Place chops in oil and fry for about 5 minutes on each side, or until a cooking thermometer reads at least 145 degrees Fahrenheit. Rest meat on a plate for about 4 minutes to allow any residual heat to finish cooking the meat and evenly redistribute the chops' natural juices throughout the flesh.

Serve with sauteed vegetables or a baked potato.

Pour the prepared marinade into a large bowl with a fitted lid. Alternately, prepare your own marinade with olive oil, salt, black or white pepper, red pepper flakes, garlic powder or dried Italian seasoning mix.

Place rinsed pork loin end chops into marinade. Stir thoroughly and refrigerate for at least 2 hours, but preferably overnight.

Remove the end chops and discard marinade. Place the chops on an indoor or outdoor grill heated to 350 degrees. Cook about 5 to 7 minutes on each side, or until internal temperature reaches 145 degrees.

Remove from grill and rest for about 4 minutes. Serve with grilled corn, potato salad or a large green salad.