Pork Chops

Also indexed as: Butterfly Loin Chops, Loin Pork Chops, Rib Pork Chops

Preparation, uses, and tips

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is neither necessary nor desirable to cook pork until it is completely white. Today’s pork is so lean that overcooking makes it tough.

Pork chops can be broiled, sautéed, grilled, braised, or baked. They should be cooked to an internal temperature of 160°F (70°C). When done, the internal colour changes to white with traces of pink in the centre. To prepare for cooking, trim visible fat from the chops.

Broil

Place chops on a pan about four inches (10cm) from the element and cook on each side. Cook until the chops reach an internal temperature of 160°F (70°C), 4 to 11 minutes per side; thick meat with bone in takes longer than thinner, boneless chops.

Bake

If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in an oiled pan in a 350°F (180°C/gas mark 4) oven until they reach an internal temperature of 160°F (70°C), about 30 minutes.

Braise

Heat oil in a saucepan on the stove, brown chops briefly on both sides, place chops in a baking dish with sauce, cover, and cook at 325°F (170°C) until tender, about 1 hour.

Sauté

Heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides until the centre meat is white but still juicy, or until the internal temperature reaches 160°F (70°C), a total of 7 to 8 minutes depending on thickness of the chops.

Grill

Brush chops with oil on both sides and grill over coals about 4 minutes per side or until chops are white but still juicy on the inside and have reached an internal temperature of 160°F (70°C).

Buying and storing tips

Pork chop meat should be reddish pink. A darker red indicates acidic pork, meat that tends to be juicy and delicious but does not keep and must be eaten immediately. Avoid cutlets that have a brown or greenish tinge or that are slimy or have an odour. External fat should be trimmed to about 1/8 inch (0.3cm) in thickness.

Keep raw pork chops in their original wrapping and store them in the refrigerator, where they will keep for one to two days. Cooked pork will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork chops may be frozen for one month. Thaw frozen pork in the refrigerator 8 to 10 hours, depending on size and number of chops. Do not refreeze thawed pork chops.

Varieties

The most tender chops are cut from the loin, slightly less tender chops come from the ribs, and at another step down the ladder are chops from the sirloin. Though they vary in tenderness, all pork chops have dense, lean, mild tasting meat.

Loin pork chops are tender, prime chops with a characteristic T-bone on one side.

Butterfly loin chops are boneless chops cut from the eye of the loin.

Rib pork chops are tender, prime chops.

Sirloin, top loin, and loin blade chops are value-priced pork chops.

Nutrition Highlights

Pork chop (1 loin blade chop, bone-in broiled), 3 oz. (85.05g)
Calories: 272
Protein: 19.1g
Carbohydrate: 0.0g
Total Fat: 21.1g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.