Meat
Chop
A pork chop is a single-portion slice through the loin or rib, usually bone-in, thick enough to sear without drying. Rib chops carry more fat and flavour; loin chops are leaner; blade chops near the shoulder need gentler heat. Thickness of 2.5–3.5 cm is forgiving; thin chops overcook in a minute. Brine lean chops, pat dry, and sear hard in a hot pan or over coals, then finish to about 63°C with a rest. Butter-baste with sage or thyme; rest so juices settle. Avoid constant flipping and well-done grey centres—modern pork is safe slightly pink when temperature is correct. Apple, mustard, and peppercorn sauces suit the mild meat.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.6 g
- Saturated Fat 5.19 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66 mg
- Sodium 59.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 62.5 g
- Energy 189 kcal
- Water 62.5 g
- Protein 21.9 g
- Fat 10.6 g
- Saturated Fat 5.19 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.63 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.85 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 399 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.63 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.85 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
European farm tables cut the loin into chops for weeknight grills and pan fries.
American diners and butchers made the bone-in pork chop a standard retail steak cut.
Thicker tomahawk and double-cut chops pushed restaurant pork toward steakhouse techniques.