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
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
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.