The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P > 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P < 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05), with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.