Know what’s on your plate
Pork loin chop
Calories & nutrition facts
fresh, center rib chops, bone-in, separable lean only, cooked, broiled
Nutrition facts
Per 100 g% DV- Calories 186 kcal —
- Protein 26 g 52%
- Carbohydrate 0 g 0%
- Fat 8.4 g 11%
- Saturated fat 2.8 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 57 mg 2%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.8 µg 4%
- Vitamin E 0.1 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.57 mg 47%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 7.9 mg 49%
- Pantothenic acid (B5) 0.65 mg 13%
- Vitamin B6 0.68 mg 40%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.52 µg 22%
- Choline 73.3 mg 13%
Minerals
- Calcium 26 mg 2%
- Iron 0.68 mg 4%
- Magnesium 25 mg 6%
- Phosphorus 218 mg 17%
- Potassium 343 mg 7%
- Zinc 2.3 mg 20%
- Copper 0.09 mg 10%
- Manganese 0.01 mg 0%
- Selenium 45.4 µg 83%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 186 | 26 g | 0 g | 8.4 g |
| 1 × oz | 85 g | 158 | 22 g | 0 g | 7.1 g |
| 1 × chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g) | 67 g | 125 | 17 g | 0 g | 5.6 g |
| 2 × oz | 170 g | 316 | 44 g | 0 g | 14 g |
| ½ × oz | 42.5 g | 79 | 11 g | 0 g | 3.6 g |
| 3 × oz | 255 g | 474 | 66 g | 0 g | 21 g |
| 4 × oz | 340 g | 632 | 88 g | 0 g | 28 g |
Similar foods
- Center loin pork chopfresh, bone-in, separable lean only, cooked, broiled180 kcal / 100 g
- Pork loin sirloin chopsfresh, bone-in, separable lean and fat, cooked, broiled222 kcal / 100 g
- Pork top loin chopfresh, boneless, separable lean only, cooked, broiled173 kcal / 100 g
- Bone-in pork sirloin choploin, lean, broiled174 kcal / 100 g
- Center loin pork roastfresh, bone-in, separable lean only, cooked, roasted194 kcal / 100 g
- Whole pork loinfresh, separable lean and fat, cooked, broiled242 kcal / 100 g
- Country-style pork ribsfresh, loin, separable lean only, boneless, cooked, broiled216 kcal / 100 g
- Veal loin chopseparable lean only, cooked, grilled159 kcal / 100 g
Questions about Pork loin chop
How do you pan-fry a pork loin chop without drying it out?
Pat it dry, season it and sear in a hot, lightly oiled pan for about 3–4 minutes on each side for a chop around 2 cm thick. Check the centre reaches 70°C for 2 minutes, then rest it for 3 minutes before serving.
How long should you cook a pork loin chop in the oven?
For a chop around 2 cm thick, brown it in a frying pan for 2 minutes on each side, then roast at 200°C for about 8–12 minutes. Check the thickest part reaches 70°C for 2 minutes; thicker chops will need longer.
How do you choose a tender pork loin chop?
Look for a fairly even thickness, a little fine marbling and a pale pink colour. A chop with a small, neat strip of fat around the edge can stay juicier during cooking; trim it after cooking if you prefer.
How long does raw pork loin chop keep in the fridge?
Keep it covered on the bottom shelf of the fridge and cook it within 1–2 days of buying. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What should you serve with pork loin chop?
It goes particularly well with apple, mustard or sage, plus roast potatoes and greens. For a quick pan sauce, stir a spoonful of mustard and a little stock into the browned bits left in the pan.
Can you use pork loin chop instead of pork shoulder in a recipe?
Not usually for a long braise: loin chop is leaner and can turn dry before shoulder becomes tender. For quick grilling or pan-frying, though, it can replace a boneless pork steak or another lean chop.
Which is leaner, pork loin chop or pork top loin chop?
Pork top loin chop is leaner: it has 6.1 g of fat per 100 g, compared with 8.4 g in pork loin chop. Both are suitable for quick cooking, but take care not to overcook the leaner cut.
Source: USDA FoodData Central 168244 · per 100 g · carbohydrate per EU label, fibre excluded
