Pork chop
A pork chop, like other
Variations
The center cut or pork loin chop includes a large T-shaped bone and is structurally similar to the beef T-bone steak.[5] 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 "Iowa Chop" is a large thick center cut with its name coined in 1976 by the Iowa Pork Producers Association due to the state producing more pork than any other in the nation.[6] The center-cut loin is often over 1 inch (2.5 cm) thick, and likened to a quality cut of beef due to its size and tenderness.[7]
A "Bacon Chop" is cut from the shoulder end and leaves the
Preparation
Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed recipes.[10][11][12][13][14][15] They can be used boneless or bone-in. Pork chops are usually cut between 1⁄2 and 2 inches (1 and 5 centimetres) thick. Improved breeding techniques have made it possible to cook pork to a lower temperature, helping it to remain juicy, while still being safe to eat.[16] United States government guidelines recommend a minimum cooking temperature of 145 °F (63 °C).[17]
It is a versatile cut of meat, which can be transformed into many different dishes and recipes.[10][11][12][13][14][15]
See also
References
Citations
- ^ a b c "Pork 101: Know Your Cuts - Modern Farmer". Modern Farmer. March 12, 2014. Archived from the original on September 16, 2017. Retrieved June 14, 2017.
- ^ a b "The Pork Industry at a Glance" (PDF). Pork Checkoff Service Center. pp. 19–21. Archived (PDF) from the original on December 11, 2015.
- ^ "Pork Chops - National Pork Board". Pork.org. Archived from the original on June 24, 2017. Retrieved November 18, 2021.
- ^ Kelly, Williams & Caruso 2004, p. 104.
- ^ "Pork Cuts: A Visual Guide". cimeatbook.com. August 19, 2014. Archived from the original on October 7, 2016. Retrieved January 24, 2017.
- PMID 19860029.
- ISBN 9781418568214.
- Food and Wine MagazineAugust 2008
- ^ Myhrvold, Nathan; Young, Chris (May 26, 2011). "Cooking pork safely: the science". The Guardian. Archived from the original on October 8, 2016. Retrieved January 24, 2017.
- ^ a b Mylan & Turkell 2014, p. 113.
- ^ a b Lewis 2015.
- ^ The Food Network. Retrieved May 29, 2021.
Find new inspiration for a dinnertime staple with top-rated recipes from Food Network chefs.
- ^ a b Dyer 2020.
- ^ a b Schumer 2021.
- ^ a b Lampe & Horton 2013.
- ^ "New USDA Guidelines Lower Pork Cooking Temperature". Pork Checkoff. May 24, 2011. Archived from the original on February 2, 2014. Retrieved January 30, 2014.
- ^ "Pork Cooking Temperature - Pork.org". Pork.org. Archived from the original on June 24, 2017. Retrieved November 18, 2021.
Bibliography
- Dyer, Sandra (October 14, 2020). Oh! 444 Homemade Pork Chop Recipes: A Homemade Pork Chop Cookbook for All Generation (E-book on ISBN 979-8-6977-6840-2.
- Kelly, Denis; Williams, Chuck; Caruso, Maren (November 8, 2004). Williams-Sonoma Collection: Steak & Chop. New York, New York USA: ISBN 978-0-7432-6186-9. Archivedfrom the original on November 3, 2017.
- Lampe, Ray; Horton, Jody, Photographs (November 26, 2013). Pork Chop: 60 Recipes for Living High On the Hog (Ebook). ISBN 978-1-4521-2980-8.)
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: CS1 maint: multiple names: authors list (link - Lewis, J. J. (January 30, 2015). 101 Pork Chop Recipes: Extraordinary and Delicious Pork Chop Recipes for Everyday Meals (Paperback). ISBN 978-1-5077-8512-6.
- Mylan, Tom; Turkell, Michael Harlan, Photographs (May 20, 2014). The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat (Hardcover). New York: ISBN 978-1-57965-527-3.)
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: CS1 maint: multiple names: authors list (link - Schumer, Lizz (March 30, 2021). 41 Pork Chop Dinners the Entire Family Will Love. Retrieved May 29, 2021.
There are endless ways to enjoy this versatile cut of meat
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