Bone In Pork Loin. The Breakdown.

This is only one way of utilizing the Whole Loin, but keep in mind the methods are infinite.

Bone In Pork Loins. The end that's closer to you is cut at the
Shoulder/Boston Butt and stretches all the way down the hog - minus the Hams. Various cuts include Rib Eyes, Country Style Ribs, Baby Back Ribs, Loin (equal to Beef's NY Strip), Tenderloin and Sirloin. 

Chine the spine, you want to expose the 'Buttons' for the first four ribs. Being able to cut between the ribs with
your knife can save you a lot of time.

I like to start by cutting off the Sirloin / Top Butt with a knife, you'll get down to the bone. This allows
you to use your cleaver to get through the spine. Striking with a cleaver is certainly dangerous - Watch your Fingers!

This example has been perfectly cut! Get out you cleavers, but be safe.

On your left is the Sirloin primal and on your right is the rest of the Loin, starting with T-bone chops. 

Every shop has different specs on the thickness of the T-Bone Chops, I do mine at 1 1/4". You should be able to get
seven nice chops this way, with full tenderloins on each one. 

You'll have to trim and scrape for bone-dust before selling these.

Once you've got your Thick Cut Chops taken care of, go back and cut the Center Cut Chops. These are typically cut thinner but again, different folks have different needs. 

From left to right: Bone-in Rib - to be used for Country Style Ribs, Center Cut Chops, T-Bone chops
and the Sirloin Primal.

On the Left: the Country Style Ribs have been cut and bisected to lay flat. On the right: Boneless Sirloin Roast, Tenderloin Butt, Trimmings. 

Fire up the Grill!