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{{Refimprove|date=December 2015}} |
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[[Image:Pork chops served.jpg|right|thumb|235px|Pork chops, cooked and served]] |
[[Image:Pork chops served.jpg|right|thumb|235px|Pork chops, cooked and served]] |
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A '''pork chop''', like other [[meat chop]]s, is a loin 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" /> Chops are commonly served as an individual portion. |
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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|archiveurl=https://web.archive.org/web/20170916095305/https://modernfarmer.com/2014/03/pork-101/|archivedate=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>{{Cite web|title=Pork Chops - National Pork Board|url=https://www.porkbeinspired.com/cuts/pork-chops/|url-status=live|archiveurl=https://web.archive.org/web/20170624031624/https://www.porkbeinspired.com/cuts/pork-chops/|archivedate=2017-06-24|access-date=2017-11-02|website=Pork Be Inspired|language=en-US}}</ref><ref>{{Cite book|last1=Kelly|first1=Denis|url=https://books.google.com/books?id=shm8Da8WVZAC&q=%22pork+chops%22+meat+popularity+in+united+states&pg=PA104|title=Williams-Sonoma Collection: Steak & Chop|last2=Williams|first2=Chuck|last3=Caruso|first3=Maren|date=2004-11-08|publisher=Simon and Schuster|isbn=9780743261869|language=en|archiveurl=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|archivedate=2017-11-03|url-status=live}}</ref><ref name=":1" /> |
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== Popularity == |
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==Variations== |
==Variations== |
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[[File:Pork chops 167541218.jpg|thumb|Pork Chops]] |
[[File:Pork chops 167541218.jpg|thumb|Pork Chops]] |
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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|url=https://cimeatbook.com/pork-cuts-a-visual-guide/|title=Pork Cuts: A Visual Guide|date=19 August 2014|work=cimeatbook.com|access-date=24 January 2017|url-status=live|archiveurl=https://web.archive.org/web/20161007222341/https://cimeatbook.com/pork-cuts-a-visual-guide/|archivedate=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" /> |
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|url=https://cimeatbook.com/pork-cuts-a-visual-guide/|title=Pork Cuts: A Visual Guide|date=19 August 2014|work=cimeatbook.com|access-date=24 January 2017|url-status=live|archiveurl=https://web.archive.org/web/20161007222341/https://cimeatbook.com/pork-cuts-a-visual-guide/|archivedate=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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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|issn=0002-1482}}</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|url=https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science|title=Cooking pork safely: the science|first1=Nathan|last1=Myhrvold|first2=Chris|last2=Young|date=26 May 2011|access-date=24 January 2017|newspaper=The Guardian|url-status=live|archiveurl=https://web.archive.org/web/20161008025042/https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science|archivedate=8 October 2016}}</ref> One could also wrap pork chops in bacon to add further moistness during the cooking process. |
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|issn=0002-1482}}</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|url=https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science|title=Cooking pork safely: the science|first1=Nathan|last1=Myhrvold|first2=Chris|last2=Young|date=26 May 2011|access-date=24 January 2017|newspaper=The Guardian|url-status=live|archiveurl=https://web.archive.org/web/20161008025042/https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science|archivedate=8 October 2016}}</ref> One could also wrap pork chops in bacon to add further moistness during the cooking process. |
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==Preparation== |
==Preparation== |
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Pork chops are suitable for [[roasting]], grilling, or frying, but there are also stuffed |
Pork chops are suitable for [[roasting]], grilling, or frying, but there are also stuffed [[recipe]]<nowiki/>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>{{cite web |
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|url = http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |
|url = http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.UurdKFZdXud |
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|title = New USDA Guidelines Lower Pork Cooking Temperature |
|title = New USDA Guidelines Lower Pork Cooking Temperature |
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==See also== |
==See also== |
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{{Portal|Food}} |
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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}} |
* {{section link|Navy Supply Corps (United States)|Pork Chop}} |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist|2}} |
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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] |
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{{Pigs}} |
{{Pigs}} |
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