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PORK CHOPS
Pork chops are serving-sized pieces of meat, often containing a small piece of bone. People have enjoyed pork since pigs were domesticated around 7,000 BC. Pork has been a staple worldwide, particularly in China, where farmers raised small pigs along with the family inside their huts. Since the 1950s, pork producers have improved breeding and feeding practices, so that today pork is 50% leaner than it was 40 years ago.  VarietiesThe 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. Preparation, uses, and tipsThe 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 color changes to white with traces of pink in the center. To prepare for cooking, trim visible fat from the chops. To 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 chops (stuffed with prunes, apples, or bread crumbs if desired) in an oiled pan in a 350°F (180°C) oven until they reach an internal temperature of 160°F (70°C), about 30 minutes. To braise, heat oil in a pan 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. To sauté, heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides until the center 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. To 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). Nutritional HighlightsPork chop (1 loin blade chop, bone-in broiled), 3 oz. (85.05g) *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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