Pork Chop


Pork chops refer to a number of different cuts of pork meat, typically from near the spine and including the loin. There are a number of different styles, including with or without the bone and thin or thick cut. One to two chops is a typical serving size.


Other names: puerco, chuletas, Côtelette De Porc (French)
Translations: Karbonāde, Karbonāde, Cotlet de porc, Svinjski kotlet, Heo Chop, Schab, सुअर का मांस काट, Costeleta de porco, Свиная отбивная, Χοιρινό Τσοπ, قطعة لحم الخنزير, 폭찹, Vepřová kotleta, Potongan daging babi, Baboy tagain, 猪排, Costella de porc, Bravčová kotleta, Braciola di maiale, צלע חזיר, Fläskkotlett, Свињски котлет, ポークチョップ, Côtelettes de porc, Schweinekotelett, Chuleta de cerdo, Свиняча відбивна, Porsaankyljys, Свински котлет

Physical Description

The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak.

Colors: Pink when raw, caramel brown when cooked

Tasting Notes

Flavors: sweet, earthy
Mouthfeel: Firm, Juicy, Salty, Meaty
Food complements: Apples, Applesauce, Apricots, Peppers, Cream, Mangos, Spinach, Lime
Wine complements: White wine, Red wine, Chardonnay, Zinfandel, Cabernet sauvignon, Syrah, Grands crus, Barbera, Cotes du rhone, Zinfandel, Pinot noir, Crus bourgeois, Gran reserva, Burgundy premiers, Dolcetto, Cru beaujolais, Merlot, Shiraz, Bordeaux, Rioja reserva, Crozes-hermitage, Chianti classico riserva, Malbec, Pinot, Pinot grigio, Riesling
Beverage complements: Beer, Sangria, Tequila, Rum, Coconut milk, Horchata, Cider
Substitutes: Pork loin, Pork shoulder

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Pork chop meat should be reddish pink. This new “enhanced” pork product is injected with chemicals to bolster its flavor and make it juicier, but some of the juices leached during cooking can taste artificial or unappealing, so you may want to stick with natural, organic or free-range pork for cooking.

Buying: Pork Chops may be purchasrd at local supermarkets or meat markets.
Procuring: The most popular of pork chops are probably the center loin chops that have the bone left in. These are very similar in type of to the T-bone steak in beef. These pork chops come from the same portion of the pig that T-bones come from in beef animals. However, they are usually referred to simply as pork chops.

Preparation and Use

Depending on the cut acquired, pork chops can be reasonably grilled, fried, broiled or braised. Many chefs cook pork chops by searing on each side, then sautéing in olive oil for several minutes. For quick heat methods, marinating in vinegar and spices can make the meat more tender and adds flavor. Good combinations include Balsamic Vinegar with rosemary, marjoram, garlic, and/or oregano; white wine vinegar with thyme, dry mustard and onion; or lime juice with cilantro, cumin, and/or oregano

Cleaning: Remove excessive fat. Rinse to remove any bits of bone. Pat dry and use.

Conserving and Storing

Refrigerate raw pork chops in their original wrapping for up to two days. Cooked pork will keep up to five days in the refrigerator

Pork freezes well. Wrap, label, and freeze.


History: Pigs are not native to North America, and the first recorded swine came to mainland North America with Hernando De Soto in 1539. Upon arriving in what would one day be known as Tampa Bay, Florida, the first thing several swine did was run away. While many no doubt promptly became lunch for alligators, the others went feral, resulting in the wild boars that delight hunters today.



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iFEEL's picture

Its really awesome. I have tried and dish turn out to be fab. Everyone liked it at home. I would have send you the image but here theres no such facility. Anyways thank you for this tremendously cool recipe

iFEEL's picture

Its really awesome. I have tried and dish turn out to be fab. Everyone liked it at home. I would have send you the image but here theres no such facility. Anyways thank you for this tremendously cool recipe.