Fresh loin chops from the tenth, eleventh and twelfth ribs were removed from 754 pigs entered in the National Pork Producers 1990 Genetic Evaluation Test (Phase 1), 629 pigs entered in the Fall, 1991 National Barrow Show (Phase 2), and 512 pigs entered in the Spring, 1992 National Barrow Show (Phase 3). Pigs from the Genetic Evaluation Test represented 13 breeds of sire and originated from 13 different states. Pigs from the National Barrow Show represented 8 breeds of sire. Loin chops (longissimus muscle) were removed from the bone and trimmed of external fat. Raw samples were analyzed for total lipid content. Boneless chops were weighed and broiled to 71°C in an electric oven broiler (215°C). After broiling, chops were weighed to determine cooking loss. Samples from one chop were evaluated for tenderness, juiciness, chewiness, pork flavor and off flavor by a trained sensory panel using a five-point category scale. The second chop was punctured to 80% of the original sample height using a five-point star-shaped puncture probe mounted on an Instron Universal Testing Machine. Broiled chops were analyzed for moisture and total lipid content;Mean sensory scores on a five point scale for the three phases combined were 2.87 for juiciness, 3.27 for tenderness, 2.67 for chewiness, and 2.45 for pork flavor. Mean lipid percentage was 2.97 for raw and 3.27 for cooked loin samples in the three combined phases. Mean moisture percentage of the cooked tissue was 65.71 and cook loss percentage was 22.66. Cooked moisture was significantly highly correlated with all sensory attributes for all three phases. Cooked lipid percentage was correlated with juiciness in Phase 1, with chewiness and pork flavor in Phases 1 and 2, and with tenderness in Phases 2 and 3. However, correlation coefficients were low;When divided into groups based on moisture content, juiciness and tenderness significantly increase between the low moisture group and the high moisture group. Significant differences in juiciness and tenderness were not found between fat groups. Instron puncture, percent cook loss, percent raw dry matter, percent cooked moisture, and percent cooked lipid can be used in the prediction of juiciness and tenderness, and percent cook loss, percent dry matter, and percent cooked lipid can be used in the prediction of pork flavor in boneless pork loin chops.