The most tender and expensive ones are the pork loin chop and the pork rib chop. Next in the tenderness hierarchy are the pork sirloin chop, pork top loin chop, and the pork loin blade chop. Pork arm steaks and pork blade steaks are relatively tough and fatty, but they're very flavorful. They're better if they're braised rather than grilled, broiled, or fried. It's a great chop to grill, broil, or panfry.
Pork tenderloins are also popular because they're lean, tender, and boneless.
As you move away from the center of the pig, the roasts become either bonier or fattier or less tender, but they're more economical and often packed with flavor. Good choices include the pork top loin roast, fresh pork leg, pork sirloin roast and Boston butt. A bone-in sirloin roast contains parts of the hipbone and backbone, so it's tough to carve. It's usually worth the extra money to get a rolled and tied boneless sirloin roast. This cut is lean, tender, and boneless, so it commands a high price.