Meat
Rib Chop
Rib chops carry a curved rib bone and more marbling around the eye—juicier and more restaurant-friendly than pure loin chops. French-trimmed “frenched” bones look elegant; untrimmed fat bastes the meat on the grill. Grill or pan-roast to a rosy centre; baste with butter and thyme. The bone conducts heat—mind the meat nearest it. Rest before serving. These chops take dry rubs and fruit glazes well without losing pork character. Buy thick when possible.
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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 10.2 g
- Saturated Fat 5.02 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 65.9 mg
- Sodium 61.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 61.1 g
- Energy 201 kcal
- Water 61.1 g
- Protein 23.9 g
- Fat 10.2 g
- Saturated Fat 5.02 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.61 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.66 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 293 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 65.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.61 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.66 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
French grill rooms popularised frenched rib chops as a refined single-portion pork cut.
Steakhouse culture treated rib chops like pork ribeyes for high-heat service.
Export butchery standardised rib-chop packs for hotel banquets and à la carte grills.