Meat
Loin Chop
Loin chops are neat T-bone or boneless slices from the centre back—lean eye of loin with a modest fat cap, sometimes a bit of tenderloin on T-bones. Mild flavour and quick cooking make them the default “pork steak” in many markets. Brine 30–90 minutes if very lean, sear hot, and finish to just done. Rest five minutes. Avoid well-done grey meat; a slight blush is acceptable at proper temperature. Herb butter, apple sauce, and pepper crusts suit the clean taste. Pound only if stuffing; otherwise keep thickness for juiciness.
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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 8.47 g
- Saturated Fat 3.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 0.8 g
- Cholesterol 71.2 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 63.2 g
- Energy 170 kcal
- Water 63.2 g
- Protein 23.4 g
- Fat 8.47 g
- Saturated Fat 3.79 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 0.8 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.66 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.1 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 322 mg
- Major Minerals 320 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.66 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.1 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Household butchery made centre loin chops the weekday pork cut of Europe and North America.
Supermarket tray-packs cemented the loin chop as the recognisable family pork portion.
Brining and lower finish temperatures rescued lean loin chops from the dry mid-century default.