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Pork Chops

Pork Chops: Main Image

Preparation, Uses, & Tips

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is neither necessary nor desirable to cook pork until it is completely white. Today's pork is so lean that overcooking makes it tough.

Pork chops can be broiled, sauteed, grilled, braised, or baked. They should be cooked to an internal temperature of 160F (70C). When done, the internal color changes to white with traces of pink in the center. To prepare for cooking, trim visible fat from the chops.

Broil

Place chops on a pan about four inches (10cm) from the element and cook on each side. Cook until the chops reach an internal temperature of 160F (70C), 4 to 11 minutes per side; thick meat with bone in takes longer than thinner, boneless chops.

Bake

If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in an oiled pan in a 350F (180C) oven until they reach an internal temperature of 160F (70C), about 30 minutes.

Braise

Heat oil in a pan on the stove, brown chops briefly on both sides, place chops in a baking dish with sauce, cover, and cook at 325F (170C) until tender, about 1 hour.

Saute

Heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides until the center meat is white but still juicy, or until the internal temperature reaches 160F (70C), a total of 7 to 8 minutes depending on thickness of the chops.

Grill

Brush chops with oil on both sides and grill over coals about 4 minutes per side or until chops are white but still juicy on the inside and have reached an internal temperature of 160F (70C).

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The information presented in the Food Guide is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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