The parasite that causes trichinosis has been virtually eliminated from commercially grown
pork. It is neither necessary nor desirable to cook pork until it is completely white.
Today’s pork is so lean that overcooking makes it tough.
Pork chops can be broiled, sautéed, grilled, braised, or baked. They should be cooked
to an internal temperature of 160°F (70°C). When done, the internal color changes to
white with traces of pink in the center. To prepare for cooking, trim visible fat from the
chops.
Broil
Place chops on a pan about four inches (10cm) from the element and cook on each side. Cook
until the chops reach an internal temperature of 160°F (70°C), 4 to 11 minutes per
side; thick meat with bone in takes longer than thinner, boneless chops.
Bake
If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in
an oiled pan in a 350°F (180°C) oven until they reach an internal temperature of
160°F (70°C), about 30 minutes.
Braise
Heat oil in a pan on the stove, brown chops briefly on both sides, place chops in a baking
dish with sauce, cover, and cook at 325°F (170°C) until tender, about 1 hour.
Sauté
Heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides
until the center meat is white but still juicy, or until the internal temperature reaches
160°F (70°C), a total of 7 to 8 minutes depending on thickness of the chops.
Grill
Brush chops with oil on both sides and grill over coals about 4 minutes per side or until
chops are white but still juicy on the inside and have reached an internal temperature of
160°F (70°C).
Buying and storing tips
Pork chop meat should be reddish pink. A darker red indicates acidic pork, meat that tends
to be juicy and delicious but does not keep and must be eaten immediately. Avoid cutlets that
have a brown or greenish tinge or that are slimy or have an odor. External fat should be
trimmed to about 1/8 inch (0.3cm) in thickness.
Keep raw pork chops in their original wrapping and store them in the refrigerator, where
they will keep for one to two days. Cooked pork will keep four to five days in the
refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at
18°F (0°C) for up to ten months. Leftover cooked pork chops may be frozen for one
month. Thaw frozen pork in the refrigerator 8 to 10 hours, depending on size and number of
chops. Do not refreeze thawed pork chops.
Varieties
The most tender chops are cut from the loin, slightly less tender chops come from the ribs,
and at another step down the ladder are chops from the sirloin. Though they vary in
tenderness, all pork chops have dense, lean, mild tasting meat.
Loin pork chops are tender, prime chops with a characteristic T-bone on one side.
Butterfly loin chops are boneless chops cut from the eye of the loin.
Rib pork chops are tender, prime chops.
Sirloin, top loin, and loin blade chops are value-priced pork chops.
Nutrition Highlights
Pork chop (1 loin chop, bone-in, broiled), 3 oz.
(85g)
Calories: 272
Protein: 19g
Carbohydrate: 0g
Total Fat: 21g
Fiber: 0g
*Excellent source of: Selenium (31.53mcg), and
Thiamin (0.55mg)
*Good source of: Niacin (3.49mg), Phosphorus (180.20mg), Riboflavin (0.25mg), Vitamin B6 (0.32mg), Vitamin B12 (0.71mcg), and Zinc (2.86mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
