Pork chop: Difference between revisions
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Bart is Gay. Josh opens doors like a boss. Quincy is brown. Ivo like "women." I`m pretty sure Tom is retarted |
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[[Image:Pork chops served.jpg|right|thumb|235px|Pork chops, cooked and served]] |
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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. |
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==Variations== |
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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 steak]]s. 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.<ref>''Food and Wine Magazine'' August 2008</ref> [[Pork]] chops are sometimes sold [[marinate]]d 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 [[brining|brined]] to maintain moistness. |
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==Cooking pork chops== |
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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|date=November 2011}} Pork chops are usually cut between 1/2 inch and 2 inches thick. New and better breeding techniques for hogs have resulted in the ability to cook pork to a lower temperature, about 145 °F, and still allow the meat to be consumed safely and remain juicy.<ref>{{cite web |
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|url=http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |
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|title=New USDA Guidelines Lower Pork Cooking Temperature |
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|publisher=Pork Checkoff |
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|date=24 May 2011 |
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|accessdate=30 January 2014}}</ref> |
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==See also== |
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{{portal|Food}} |
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* [[List of pork dishes]] |
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==References== |
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{{Reflist}} |
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==External links== |
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{{Commons category|pork chops}} |
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* [http://www.theotherwhitemeat.com/ The Other White Meat] Pork Main Website |
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*[http://www.nppc.org/ National Pork Producers Council] |
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*[http://www.cfsan.fda.gov/~lrd/9CF318.html 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) |
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{{DEFAULTSORT:Pork Chop}} |
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[[Category:Cuts of pork]] |
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[[Category:Pork dishes]] |
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Revision as of 18:26, 16 May 2014
 | This article needs additional citations for verification. (October 2008) |
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.[1] 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. New and better breeding techniques for hogs have resulted in the ability to cook pork to a lower temperature, about 145 °F, and still allow the meat to be consumed safely and remain juicy.[2]
See also
References
- ^ Food and Wine Magazine August 2008
- ^ "New USDA Guidelines Lower Pork Cooking Temperature". Pork Checkoff. 24 May 2011. Retrieved 30 January 2014.
External links
