Pork Chop

Name: Pork chop — a cut across the loin or rib of the pig, usually with a bone and a rim of fat, cooked quickly by grilling, frying or baking. Varieties include loin chops, rib chops, and blade (shoulder) chops, and each differs in fat and tenderness.

Description

Pork chops are a staple of family meals, in many forms: breaded German Schnitzel, smothered Southern fried pork chops, Italian braciole, Chinese-style fried chops, and Japanese tonkatsu with its crisp breadcrumb crust. They are cheap, quick to cook, and easy to season.

Modern pork has been bred to be much leaner than in the past, which makes chops tender but prone to drying. Brining, cooking with the bone in, not overcooking and resting all help to keep them juicy. Thicker cuts (3 to 4 cm) are easier to keep moist.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Loin chops are fairly lean, but the rim of fat adds saturated fat, which can be trimmed.

How best to be consumed

Pork chops are cooked to 63°C, and rested.

1. Brine for 30 minutes to 2 hours in salted water with sugar and herbs, then pat dry.
2. Sear in a hot pan for 3 to 5 minutes per side, then finish in the oven, until the centre reaches 63°C.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Pork can be slightly pink in the centre when it has reached 63°C, and this is safe.
4. Serve with apples, mustard, cabbage, potatoes or a pan sauce.
5. Trim the fat edge, for a leaner dish.

Overconsumption could cause…

Pork chops are healthy in moderation.

1. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
4. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
5. Dry, tough meat from overcooking, which tempts people to add fatty sauces.

GroupsPorkMammals (red meat)High proteinLow sodiumFresh

Related foodsPork FilletPork TenderloinPork LoinPork Mince / Ground PorkPork ShoulderPork Leg

Wikipedia — Pork chop, used for origin, naming and history: https://en.wikipedia.org/wiki/Pork_chop