Ingredient:Pork chop: Difference between revisions
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Created page with "thumb|right|300px|Raw, bone-in pork chops Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw, bone-in pork chop (edible portion).'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calo..." |
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[[File: | [[File:Pork_chop_1.jpg|thumb|right|300px|Raw, bone-in pork chops]] | ||
Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty. | Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty. | ||
Revision as of 04:24, 16 October 2026
Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw, bone-in pork chop (edible portion).
| Nutrient | Amount |
|---|---|
| Calories | 197 kcal |
| Protein | 19.3 g |
| Total Fat | 13.0 g |
| Saturated Fat | 4.5 g |
| Carbohydrates | 0 g |
| Sodium | 61 mg |
Culinary Uses
- Classic preparation includes pan-searing on the stovetop and finishing in the oven. - Great for breading and frying (like schnitzel or tonkatsu). - Highly responsive to wet brining before cooking to ensure maximum moisture retention.
