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Pork Loin Blade Chop
Common Names: Pork Chop End Cuts, Blade Steaks
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Description: This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.
Cooking Recommendations: Braise, Broil, Grill, Panbroil, or Panfry
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw trimeed to 1/4 inch | 157 | 19.27 | 8.25 | 1.02 | 2.85 | 64 |
| Braised | 274 | 18.62 | 21.61 | 0.94 | 8.11 | 73 |
| Broiled | 272 | 19.10 | 21.12 | 0.79 | 7.92 | 73 |
| Pan-fried | 291 | 18.26 | 23.58 | 0.75 | 8.65 | 72 |
Pork Loin Blade Roast
Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End
(Click on image to enlarge)
Description: This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.
Cooking Recommendations: Broil, Roast
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw, 100 g trimmed to 1/4 inch | 157 | 19.27 | 8.25 | 1.02 | 2.85 | 64 |
| Roasted | 275 | 20.16 | 20.94 | 0.94 | 7.77 | 79 |
Pork Loin Loin Chop
Common Names: Loin End Chop, Center Loin Chop
(Click on image to enlarge)
Description: This cut has the same muscle and bone structure as the beef loin t-bone steak.
Cooking Recommendations: Braise, Roast, Broil, Grill, Panbroil, Panfry
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw trimmed to 0.13 inch | 140 | 22.04 | 5.04 | 0.83 | 1.74 | 63 |
| Panfry | 235 | 25.42 | 14.08 | 0.77 | 5.11 | 78 |
| Braised | 210 | 23.75 | 12.03 | 0.89 | 4.52 | 73 |
| Broiled | 204 | 24.40 | 11.10 | 0.68 | 4.08 | 70 |
Pork Loin Center Loin Roast
Common Names: Center Cut, Pork Roast, Loin Roast Center Cut
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Description: Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.
Cooking Recommendations: Roast
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw trimmed to 0.13 inch | 140 | 22.04 | 5.04 | 0.83 | 1.74 | 63 |
| Roasted | 199 | 22.36 | 11.44 | 0.84 | 4.30 | 68 |
Pork Loin Sirloin Chops
Common Names: Sirloin Steaks
(Click on image to enlarge)
Description: The pork loin sirloin chop contains portions of the hipbone and backbone.
Cooking Recommendations: Braise,Roast, Broil
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw trimmed to 0.03 inch | 128 | 21.06 | 4.22 | 0.87 | 1.46 | 63 |
| Broiled | 220 | 22.86 | 13.68 | 0.84 | 5.04 | 73 |
| Braised | 208 | 21.55 | 12.84 | 0.99 | 4.73 | 70 |
Cooking Terms
- Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
- Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
- Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
- Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
- Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
- Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
- Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.