|This article needs additional citations for verification. (December 2015) (Learn how and when to remove this template message)|
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 much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much 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 flavor; marinades such as a chili 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. One could also wrap their pork chops in bacon to add further moistness during the cooking process.
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, about 145 °F, helping the meat to remain juicy, while still being safe to eat.
- "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.
|Wikimedia Commons has media related to pork chops.|