Pork chop
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A pork chop, like other meat chops, is a cut taken perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion. They are served bone-in or bone out.[1]
Popularity
As one of the most commonly consumed meats in the world, pork has several cuts.[1]
Variations
The center cut or pork loin chop includes a large T-shaped bone, and is structurally similar to the beef T-bone steak.[2] 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 much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops taken from the loin end. [1] 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.[3] Pork chops are sometimes sold marinated to add flavor; marinades such as a chili sauce or a barbecue sauce are common. As pork is often cooked more thoroughly than beef,[4] thus running the risk of drying out the meat, pork chops can be brined to maintain moistness. One could also wrap their pork chops in bacon to add further moistness during the cooking process.
Preparation
Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed pork chop recipes. They can be used boneless or bone-in. Pork chops are usually cut between 1/2 inch and 2 inches thick. Improved breeding techniques for hogs have made it possible to cook pork to a lower temperature, helping the meat to remain juicy, while still being safe to eat.[5] Guidelines have recently been refined to recommend the safe internal pork cooking temperature for pork chops to 145° F. In order to ensure the chop is properly cooked, a digital thermometer should be used to measure the chop at its thickest part avoiding the bone. Once the chop reaches the recommended internal temperature, it can be removed from the heat to rest for approximately three minutes.[6]
Serving size
A recommended serving size for a pork chop is three ounces. This is the approximately the size of a deck of cards. [7]
See also
References
- ^ a b c "Pork 101: Know Your Cuts - Modern Farmer". Modern Farmer. 2014-03-12. Retrieved 2017-06-14.
- ^ "Pork Cuts: A Visual Guide". cimeatbook.com. 19 August 2014. Retrieved 24 January 2017.
- ^ Food and Wine Magazine August 2008
- ^ Myhrvold, Nathan; Young, Chris (26 May 2011). "Cooking pork safely: the science". Retrieved 24 January 2017 – via The Guardian.
- ^ "New USDA Guidelines Lower Pork Cooking Temperature". Pork Checkoff. 24 May 2011. Retrieved 30 January 2014.
- ^ "Pork Cooking Temperature - Pork Be Inspired". Pork Be Inspired. Retrieved 2017-06-14.
- ^ "FAQ - Pork Be Inspired". Pork Be Inspired. Retrieved 2017-06-14.
External links
- US FDA regulations – Title 9 – Chapter 3 – Part 318 – includes 318.10, "Prescribed treatment of pork and products containing pork to destroy trichinae." (revised 1 January 2003)
