Slices cut from the ribs and loin of PORK are called chops, and those obtained from the shoulder and hind legs are called steaks. These, together with the tenderloin, the small piece of lean, tender meat lying under the bones of the loin and seldom weighing more than a pound, are especially suitable for sautéing or broiling. When they are to be prepared by these processes, sauté or broil them as any other meat, remembering, however, that PORK must be well done. Because of this fact, a more moderate temperature must be employed than that used for beef steak.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)