All depends on the fat content, as i understand it. Leaner pork better than fatter steak. How do you measure fat content? Dunno. Have some idea that it could be done by specific gravity, floating in water. But that’s a terrible idea.
Cook lean porkchops, trim the fat. Or, cook lean-ish steak, trim the fat.
This is practically no answer at all, but the question is pretty general, too.