Pork chop

Pork chops, cooked and served.

A pork chop is a chop of pork (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.

Variations

The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A "Bacon Chop" is cut from the shoulder end and leaves the pork belly meat attached. Pork chops are sometimes sold marinated to add flavour; marinades such as a chilli sauce or a barbecue sauce are common. As pork is often cooked more thoroughly than beef, thus running the risk of drying out the meat, pork chops can be brined to maintain moistness.

Cooking pork chops

Pork chops are suitable for roasting, grilling, or frying, but there are also recipes of stuffed pork chops. They can be used boneless or bone-in. There is a belief that bone-in chops taste better because bones make the meat juicier by retaining the moisture inside.^{[citation needed]} Pork chops are usually cut between 1/2 inch and 2 inches thick.

Cultural references

The pork chop is repeatedly referenced as a favorite food of such television characters as Homer Simpson from The Simpsons and Curtis Payne from Tyler Perry's House of Payne. Doug Funnie from Doug had a dog whose name was Pork Chop.

External links

• The Other White Meat Pork Main Website
• National Pork Producers Council
• US FDA regulations – Title 9 – Chapter 3 – Part 318 – includes 318.10, "Prescribed treatment of pork and products containing pork to destroy trichinae." (revised January 1, 2003)