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{{Short description|Type of meat cut}} |
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{{Other uses}} |
{{Other uses}} |
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{{Use mdy dates|date=January 2021}} |
{{Use mdy dates|date=January 2021}} |
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{{AFI}} |
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{{Refimprove|date=December 2015}} |
{{Refimprove|date=December 2015}} |
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[[File:Côtes de porc marinées, cuites au barbecue, mars 2020 (006).jpg|thumb|Cooked pork chops]] |
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[[Image:Pork chops served.jpg|right|thumb|235px|Pork chops, cooked and served]] |
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[[File:Cotelettes de porc.jpg|thumb|Raw pork chops]] |
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A '''pork chop''', like other [[meat chop]]s, is a [[loin]] [[Cut of pork|cut]] taken perpendicular to the spine of the [[pig]] and is usually a [[rib]] or part of a [[vertebra]]. [[Pork]] chops are unprocessed and leaner than other cuts.<ref name=":0">{{Cite news|date=2014-03-12|title=Pork 101: Know Your Cuts - Modern Farmer|language=en-US|work=Modern Farmer|url=http://modernfarmer.com/2014/03/pork-101/|url-status=live|access-date=2017-06-14| |
A '''pork chop''', like other [[meat chop]]s, is a [[loin]] [[Cut of pork|cut]] taken perpendicular to the spine of the [[pig]] and is usually a [[rib]] or part of a [[vertebra]]. [[Pork]] chops are unprocessed and leaner than other cuts.<ref name=":0">{{Cite news |date=2014-03-12 |title=Pork 101: Know Your Cuts - Modern Farmer |language=en-US |work=[[Modern Farmer (magazine)|Modern Farmer]] |url=http://modernfarmer.com/2014/03/pork-101/ |url-status=live |access-date=2017-06-14 |archive-url=https://web.archive.org/web/20170916095305/https://modernfarmer.com/2014/03/pork-101/ |archive-date=2017-09-16}}</ref> Chops are commonly served as an individual portion. Pork is one of the most commonly consumed meats in the world.<ref name=":0" /><ref name=":1">{{Cite web |title=The Pork Industry at a Glance |url=https://www.extension.umn.edu/youth/mn4-H/events/project-bowl/docs/pb-gl-Quick-Facts-The-Pork-Industry-at-a-Glance.pdf |url-status=live |archive-url=https://web.archive.org/web/20151211075420/http://www.extension.umn.edu/youth/mn4-H/events/project-bowl/docs/pb-gl-Quick-Facts-The-Pork-Industry-at-a-Glance.pdf |archive-date=2015-12-11 |website=Pork Checkoff Service Center |page=19–21}}</ref> In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption.<ref name=":1" /><ref>{{Cite web |title=Pork Chops - National Pork Board |url=https://www.porkbeinspired.com/cuts/pork-chops/ |url-status=live |access-date=2017-11-02 |website=Pork Be Inspired |language=en-US |archive-url=https://web.archive.org/web/20170624031624/https://www.porkbeinspired.com/cuts/pork-chops/ |archive-date=2017-06-24}}</ref>{{sfn|Kelly|Williams|Caruso|2004|page=[https://books.google.com/books?id=shm8Da8WVZAC&q=%22pork+chops%22+meat+popularity+in+united+states&pg=PA104 104]}} It comes from the [[Pork shoulder]].{{sfn|Mylan|Turkell|2014|page=[https://www.google.com/books/edition/The_Meat_Hook_Meat_Book/PkNOAwAAQBAJ?hl=en&gbpv=1&dq=Pork+chop&printsec=frontcover 102]}} |
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==Variations== |
==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]].<ref>{{Cite web |date=19 August 2014 |title=Pork Cuts: A Visual Guide |url=https://cimeatbook.com/pork-cuts-a-visual-guide/ |url-status=live |access-date=24 January 2017 |website=cimeatbook.com |archive-url=https://web.archive.org/web/20161007222341/https://cimeatbook.com/pork-cuts-a-visual-guide/ |archive-date=7 October 2016}}</ref> [[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 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.<ref name=":0" /> |
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[[File:Pork chops 167541218.jpg|thumb|Pork Chops]] |
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⚫ | The so-called "Iowa Chop"<ref>{{Cite journal |last=Devine |first=Jenny Barker |date=2009 |title="Hop to the Top with the Iowa Chop": The Iowa Porkettes and Cultivating Agrarian Feminisms in the Midwest, 1964-1992 |journal=Agricultural History |volume=83 |issue=4 |pages=477–502 |doi=10.3098/ah.2009.83.4.477 |issn=0002-1482 |jstor=40607530 |pmid=19860029}}</ref> 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 or can be marinated at home 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, pork chops can be [[brining|brined]] to maintain moistness.<ref>{{Cite news |last=Myhrvold |first=Nathan |last2=Young |first2=Chris |date=26 May 2011 |title=Cooking pork safely: the science |newspaper=[[The Guardian]]|url=https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science |url-status=live |access-date=24 January 2017 |archive-url=https://web.archive.org/web/20161008025042/https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science |archive-date=8 October 2016}}</ref> One could also wrap pork chops in bacon to add further moistness during the cooking process. |
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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]].<ref>{{ |
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⚫ | The so-called "Iowa Chop"<ref>{{Cite journal|last=Devine|first=Jenny Barker|date=2009|title="Hop to the Top with the Iowa Chop": The Iowa Porkettes and Cultivating Agrarian Feminisms in the Midwest, 1964-1992|journal=Agricultural History|volume=83|issue=4|pages=477–502|doi=10.3098/ah.2009.83.4.477|jstor=40607530|pmid=19860029 |
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==Preparation== |
==Preparation== |
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Pork chops are suitable for [[roasting]], grilling, or frying, but there are also stuffed [[recipe]]s. They can be used [[Boneless meat|boneless]] or [[Meat on the bone|bone-in]]. Pork chops are usually cut between {{convert|1/2|and|2|in|cm|0|abbr=off|order=flip}} 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.<ref>{{ |
Pork chops are suitable for [[roasting]], grilling, or frying, but there are also stuffed [[recipe]]s.{{sfn|Mylan|Turkell|2014|page=113}}{{sfn|Lewis|2015}}<ref name="Network/>{{sfn|Dyer|2020}}{{sfn|Schumer|2021}}{{sfn|Lampe|Horton|2013}} They can be used [[Boneless meat|boneless]] or [[Meat on the bone|bone-in]]. Pork chops are usually cut between {{convert|1/2|and|2|in|cm|0|abbr=off|order=flip}} 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.<ref>{{Cite web |date=24 May 2011 |title=New USDA Guidelines Lower Pork Cooking Temperature |url=http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |url-status=live |access-date=30 January 2014 |publisher=Pork Checkoff |archive-url=https://web.archive.org/web/20140202222926/http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |archive-date=2 February 2014}}</ref> United States government guidelines recommend a minimum cooking temperature of {{convert|145|F|C|order=flip}}.<ref>{{Cite news |title=Pork Cooking Temperature - Pork Be Inspired |language=en-US |work=Pork Be Inspired |url=https://www.porkbeinspired.com/pork-cooking-temperature/ |url-status=live |access-date=2017-06-14 |archive-url=https://web.archive.org/web/20170624042916/https://www.porkbeinspired.com/pork-cooking-temperature/ |archive-date=2017-06-24}}</ref> |
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|url = http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |
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It is a versatile cut of meat, which can be transformed into many different dishes and recipes.{{sfn|Mylan|Turkell|2014|page=113}}{{sfn|Lewis|2015}}<ref name="Network>{{cite web |url=https://www.foodnetwork.com/topics/pork-chop-recipes |title=Pork Chop Recipes|publisher=[[The Food Network]] |quote=Find new inspiration for a dinnertime staple with top-rated recipes from Food Network chefs. |accessdate=May 29, 2021}}</ref>{{sfn|Dyer|2020}}{{sfn|Schumer|2021}}{{sfn|Lampe|Horton|2013}} |
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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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|access-date = 30 January 2014 |
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|url-status = live |
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|archiveurl = https://web.archive.org/web/20140202222926/http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |
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|archivedate = 2 February 2014 |
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}}</ref> United States government guidelines recommend a minimum cooking temperature of {{convert|145|F|C|order=flip}}.<ref>{{Cite news|url=https://www.porkbeinspired.com/pork-cooking-temperature/|title=Pork Cooking Temperature - Pork Be Inspired|work=Pork Be Inspired|access-date=2017-06-14|language=en-US|url-status=live|archiveurl=https://web.archive.org/web/20170624042916/https://www.porkbeinspired.com/pork-cooking-temperature/|archivedate=2017-06-24}}</ref> |
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==See also== |
==See also== |
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* [[List of pork dishes]] |
* [[List of pork dishes]] |
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* {{ |
* {{Section link|Navy Supply Corps (United States)|Pork Chop}} |
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* [[Pork chops and applesauce]] |
* [[Pork chops and applesauce]] |
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* [[Pork chop bun]] |
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==References== |
==References== |
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===Citations=== |
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{{Reflist|2}} |
{{Reflist|2}} |
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===Bibliography=== |
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*{{cite book |last1=Dyer |first1=Sandra |title=Oh! 444 Homemade Pork Chop Recipes: A Homemade Pork Chop Cookbook for All Generation. |location=N.p. |publisher=Independently Published |year=2020 |isbn=979-8-6977-6840-2 |date=October 14, 2020 |
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|type=Paperback |format=E-book on [[Kindle]] (free) |url=https://www.google.com/books/edition/Oh_444_Homemade_Pork_Chop_Recipes/My75zQEACAAJ?hl=en}} |
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*{{Cite book |last=Kelly |first=Denis |url=https://books.google.com/books?id=shm8Da8WVZAC&q=%22pork+chops%22+meat+popularity+in+united+states&pg=PA104 |page=104|title=Williams-Sonoma Collection: Steak & Chop |last2=Williams |first2=Chuck |last3=Caruso |first3=Maren |date=November 8, 2004 |location=New York, New York USA|publisher=[[Simon and Schuster]] |isbn=978-0-7432-6186-9 |language=en |url-status=live |archive-url=https://web.archive.org/web/20171103000419/https://books.google.com/books?id=shm8Da8WVZAC&pg=PA104&lpg=PA104&dq=%22pork+chops%22+meat+popularity+in+united+states |archive-date=2017-11-03}} |
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*{{cite book |title=Pork Chop: 60 Recipes for Living High On the Hog |first1=Ray |last1=Lampe |year=2013 |isbn=978-1-4521-2980-8 |id=ISBN 1452129800 |date=November 26, 2013 |url=https://www.google.com/books/edition/Pork_Chop/lokjGdzT6MUC?hl=en&gbpv=1&dq=Lampe,+Ray+2013++Pork+Chop:+60+Recipes+for+Living+High+On+the+Hog++ISBN+9781452129808.+ISBN+1452129800&pg=PA6&printsec=frontcover|type=Ebook |publisher=[[Chronicle Books|Chronicle Books LLC]] |language=English |last2=Horton |first2=Jody, Photographs}} |
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*{{cite book |title=101 Pork Chop Recipes: Extraordinary and Delicious Pork Chop Recipes for Everyday Meals |first1=J. J. |last1=Lewis |year=2015 |isbn=978-1-5077-8512-6 |id=ISBN 1507785127 |date=January 30, 2015 |
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|type=Paperback |publisher=[[CreateSpace Independent Publishing Platform]]}} |
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*{{cite book |url=https://www.google.com/books/edition/The_Meat_Hook_Meat_Book/PkNOAwAAQBAJ?hl=en&gbpv=1&dq=Pork+chop&printsec=frontcover |title= The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat |location=New York |first1=Tom |last1=Mylan |year=2014 |isbn=978-1-57965-527-3 |id=ISBN 579655270 |date=May 20, 2014 |page=102 |type=Hardcover |publisher=[[Artisan]] |language=English |first2=Michael Harlan, Photographs |last2=Turkell}} |
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*{{cite book |url=https://www.thespruceeats.com/best-pork-chop-recipes-4177201 |title=41 Pork Chop Dinners the Entire Family Will Love |quote=There are endless ways to enjoy this versatile cut of meat |first1=Lizz |last1=Schumer |date=March 30, 2021 |work=The Spruce Eats |accessdate=May 29, 2021}} |
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==External links== |
==External links== |
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{{Commons category|Pork chops|lcfirst=yes}} |
{{Commons category|Pork chops|lcfirst=yes}} |
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*[https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index USDA Fresh Pork from Farm to Table] |
* [https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index USDA Fresh Pork from Farm to Table] |
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{{Pigs}} |
{{Pigs}} |