Meat
Blade Chop
Blade chops come from the shoulder end of the loin—darker meat, more fat seams, and a piece of scapula blade. They taste porkier than centre chops but need slightly gentler cooking so connective tissue softens. Ideal for braising or covered oven finishes after a sear. Season boldly, brown, then cook covered with a little liquid until tender. Grilling works if heat is moderate and the chop is not hammered dry. Expect a rustic look; the blade bone is part of the charm. Pair with mustard, cider, or chilli.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 11.2 g
- Saturated Fat 4.9 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69 mg
- Sodium 58.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 58.1 g
- Energy 193 kcal
- Water 58.1 g
- Protein 21.7 g
- Fat 11.2 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.63 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.81 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 0.35 mg
- Vitamin K 1.7 µg
- Minerals 386 mg
- Major Minerals 384 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 69 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: 4.81 · 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: 0.35 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Butchers separated blade chops as a thriftier, more flavourful alternative to centre loin.
German and Central European pan-fry traditions featured shoulder-end chops with gravy.
Budget barbecue trays smoked blade chops when full shoulders were more than a household needed.