THE pork CHOP:

Your Not-So-Secret Weapon for Solving

Dinnertime Dilemmas
Pocket Guide to Pork vol. 2
 LOIN
PORK CHOPS

TENDERLOIN

ROASTS:
loin roast
rib roast (rack of pork)

RIBS:
back ribs
BLADE country-style ribs
SHOULDER
shoulder roast
ground pork

SIDE
spare ribs
bacon

ARM PICNIC
SHOULDER
shoulder roast LEG
smoked hocks cured ham
shanks fresh leg
It’s time to bring back what you may think of as an
“old” dinnertime staple – the pork chop. Perhaps you
saw your mom spending hours (or even years!) trying
to make her favorite chop recipe taste “just right.” Did it
scare you enough that you vowed never to try to make
them for yourself, let alone feed them to your own family
or dinner guests?
You need to confront your pork chop fears.
The chop is a beloved classic to many Americans, but
some folks have been wary to cook it
themselves — likely because most
people (including
you and those you love!) have
suffered through dried-out,
over-cooked chops in the past.
That stops today.
With this easy-to-use guide you’ll take the chop
from mysterious to magical with a variety of ways
to cut it, cook it, flavor it, top it and most of all enjoy
it. Skeptics beware! Overcooked meals
and leather-like chops don’t stand
a chance here. Whether you’re
looking for mealtime survival tips
or trusty dos and don’ts, we’ve got
you covered with delicious pork
chop recipes and foolproof steps.
As an additional backup, visit
PorkBeInspired.com for even
more recipes and pork guidance.
Avert your mealtime crisis, think
positively and start cooking!
How to Prepare Flavorsome
Pork, Any Way You Chop It
The pork chop, a cut of the pork loin, is an old dinnertime staple that is often
overcooked. Cooked correctly, pork chops really are a breeze to prepare.
Whether you’re a clueless cook or a savvy home chef, these basic tips will
help you create a dish worth licking your chops for...not burning them! We’ll
ease you in by explaining the different types of chops—since we know you
may already be confused by the fact that there are a great variety of chops to
choose from­—and highlight the lean nutritional value of the types of chops
that come from the loin.

Whole Pork Loin As the most popular cut from the pork loin, chops offer cooking
PORK CHOP convenience and flavor options galore, whether the meal occasion is a quick dinner for
two or a backyard gathering for 10. Shoppers may spot a variety of boneless and bone-in
CHEAT SHEET cuts in the meat case, including loin, rib and sirloin chops. Following is a
guide to understanding some of the most common label language:

ribeye (rib) pork chops, bone-in porterhouse (bone-in loin) pork chops sirloin chops Sometimes
These chops originate in the center Cut from the lower part of the loin (beneath the sold bone-in, sirloin chops
of the loin (in the rib area) and can be rib area), bone-in loin chops have a characteristic come from the end of the
distinguished by the visible rib bone and T-bone shape and include a portion of the leaner loin nearest the hip. This
large piece of loin meat. Rib chops are meat from the tenderloin. Boneless loin chops more marbled cut is ideal for
very flavorful and retain moisture nicely (New York pork chops) are also available, and marinating or brining.
during cooking. these chops contain no tenderloin meat.
Pork Chop Dos
MUST-HAVES
and Don’ts
Use the following
items to cook chops
Choose Your Chop Pork chops can be found under in a variety of ways.
a variety of names, including porterhouse, ribeye, New
York and sirloin chops. Make sure you review the recipe 1. WOK / SKILLET

you want to make before grocery shopping to know what

variety of pork chop you need to purchase.
Size It Up Believe it or not, all pork chops cook
the same! The length of cooking primarily depends
on the thickness of the chop, which can vary from ½
2. ROASTING PAN
to 2 inches. Whether you choose chops boneless for
convenience or chops with the bone attached for their
attractive appearance, the cooking time is always just
minutes per side. Check out the cooking basics chart
(page 11). 3. BAKING SHEETS

Check the Temperature Because pork chops can

often be overcooked, checking the internal temperature
often will help prevent dry chops. Cook chops until the
internal temperature reaches 145º F followed by a three-
minute rest time, and the pork is a little pink inside.
4. SKEWERS
Infuse Flavor You can make tasty chops without a
recipe—just season them with a rub, sauce or marinade,
like teriyaki or barbeque. Fruit toppings, salsas and
chutneys are a great way to top off a chop too!
5. GRILL

3
 Switch It Up With so many ways to prepare this favorite—from grilling
and baking to broiling and sautéing—a change in technique may be all you
need to refresh your dish.
Chop it Up A great-tasting chop doesn’t have to be the center of the plate.
Chop, cube and slice your chops for a flavorful stir-fry, hearty salad or
quick-and-easy kabobs.
Get Intimidated Don’t let cooking shows, your mother-in-law or that
neighbor who always tries to one-up your dishes con you into believing chops are
hard to make or that they have some special culinary skills you can’t master. Just
review this pocket guide and you’ll be more than ready to fire up some chops!
Get Stuck in a Rut Preparing pork chops is easy, so don’t be afraid
to try new recipes. This cut is so versatile you can marry it with so many flavors,
fruits, sauces and spices to make time at the dinner table always enjoyable. Flip
through this booklet and try these recipes first­—they’re simple and delicious.
Overcook Your Chops In case you missed it, avoid a dried-out dinner
by cooking your chops to an internal temperature of 145º F. followed by a three
minute rest time­, a little pink inside which means they’re juicy and tender!

CHOPPING OFF THE FAT SATURATED FAT

7.10 g

TOTAL FAT
6.20g

Did you know that six common cuts of

pork have, on average, 16% less fat and
5 .1 7g

27% less saturated fat than 17 years

ago? Three popular chops made the cut
and are classified as lean by the USDA.

Loin = Lean
When shopping, make sure to look for
2.17g
1. 8 3 g

lean cuts of pork with the word “loin”

1.7 7g

on the label, such as a loin chop or pork

tenderloin.
NEW YORK (TOP PORTERHOUSE RIBEYE (RIB)
LOIN) PORK CHOP (BONE-IN LOIN) PORK CHOP
PORK CHOP
Chop! Chop! How to
Make Meals in Minutes
So others don’t bust your chops, we’ll start the menu off with a so-easy-your-
teenage-son-could-cook-it recipe and work our way up. Each chop recipe has its
own spunky seasonal flavor so we’ve got you covered year-round.

For example, Autumn Glazed Pork Chops provide the perfect fall
flavor while Mexican Mole Pork Chops will defrost the kids after winter snowball
fights. Wishing for a spring break getaway?

Well who isn’t—instead, sit back and relax with Almond-Stuffed Pork Chops.
Then, once summer rolls around try an exotic dish like Southwestern Kabobs.
And finally, perfect for everyday and special dinners in between seasons, whip up
the Spiced Peach Pork Chops. We know you’ve got what it takes to become a
chop master, so go ahead and get cookin’!

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A PORK CHOP
FOR ALL SEASONS
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5
HOW TO BROWN A CHOP Add enough oil to
skillet to cover the entire bottom; heat oil over medium-high
heat. When oil is hot, add pork chops and let them brown
on one side; flip them over with tongs (forks let juices
escape) until both sides are well browned evenly. You don’t
need all day—only minutes per side!

Autumn Glazed Pork Chops

Autumn Glazed Pork Chops INGREDIENTS

Cooking Directions
Spray a large nonstick skillet with nonstick coating. Heat 4 New York (top loin)
over medium-high heat. Sprinkle both sides of chops pork chops, ¾-inch thick
with pepper. Brown chops 2-3 minutes on each side in
hot skillet. Add apple cider. Cover tightly; cook over low ¼ tsp. freshly ground
heat for 5 minutes or until internal temperature on a pepper
thermometer reads 145° F., followed by a 3-minute rest
time. Drain off juices. ¼ cup apple cider or juice

In a small bowl combine cranberry sauce, honey, orange ½ cup whole

juice concentrate, ginger and nutmeg. Pour over chops. cranberry sauce
Cook for 1-2 minutes, until heated through. Serves 4.
2 Tbs. honey
serving Suggestions
These chops are an easy weekday dinner that highlights 2 Tbs. frozen orange
the autumn flavors. juice concentrate

nutrition facts ¼ tsp. ground ginger

Calories: 230; Protein: 22 g; Fat: 6 g; Sodium: 41 mg; Fiber: 1 g;
Cholesterol: 55 mg; Saturated Fat: 1 g; Carbohydrates: 27 g
1
/8 tsp. ground nutmeg

Storage Basics
One final tidbit as you lick the plate following that great pork chop dish you mastered,
if there are any leftovers lingering, be sure to store them properly. Leftovers should be
covered or wrapped and placed in the refrigerator within 1 to 2 hours of serving. Put them
in the coldest part of the refrigerator for up to 4 or 5 days. If you are silly enough to not
enjoy them by then, pitch the leftovers!

7
HOW TO USE A MEAT THERMOMETER
Simply insert a digital or instant-read thermometer into the thickest part
of the pork chop without touching the bone. Be patient, the temperature
should register within a few seconds. Remember, for a deliciously tender
pork chop the final number should be between 145° F. (medium rare)
and 160° F. (medium), followed by a 3-minute rest.

Spiced Peach Pork Chops

Spiced Peach Pork Chops INGREDIENTS

Cooking Directions
In a small bowl stir together paprika, flour, salt, 4 New York (top loin)
cinnamon, allspice and cloves. Sprinkle on both sides of pork chops, ½-inch thick
chops. In a large nonstick skillet, melt butter over
medium-high heat; cook chops on both sides, turning 1 tsp. paprika
once, for a total of about 6-8 minutes. In a small bowl
stir mustard and peach slices together; add to skillet; 1 tsp. flour
cook and stir until heated through. Serves 4.
½ tsp. salt
Serving Suggestions
This spicy coating for pork chops marries well with the ¼ tsp. cinnamon
peaches. Consider this skillet dish for a comforting,
¼ tsp. ground allspice
down-home meal.
/8 tsp. ground cloves
1
nutrition facts
Calories: 214; Protein: 21 g; Fat: 7 g; Sodium: 420 mg; Fiber: 0 g;
Cholesterol: 60 mg; Saturated Fat: 2 g; Carbohydrates: 20 g 1 Tbs. butter

1 tsp. prepared mustard

1 16-oz. can sliced

peaches in juice, drained

9
HOW TO CUBE A CHOP Insert a sharp knife
into the boneless pork chop, cutting it into slices vertically and
completely through the opposite side. Then cut the pork chop into
slices going horizontally, like a checkerboard. Pork pieces should
be in small cubes, making them a perfect fit for skewers, soups
or sautéing.

Southwestern Kabobs
Southwestern Kabobs INGREDIENTS

Cooking Directions
In a plastic bag or shallow bowl, toss together pork cubes 4 boneless pork chops,
with seasoning until pork is evenly coated. Thread pork cut into 1-inch cubes
cubes, alternating with pepper and onion pieces, onto
skewers.* Grill over medium-hot fire, turning occasionally, 4 Tbs. taco seasoning
until pork is nicely browned, about 10 minutes. Serves 4.
* If using wooden skewers, soak in water for 20 minutes before using. ½ large onion, peeled and
cut into 1-inch pieces
Serving Suggestions
½ green bell pepper,
To make these kabobs more colorful, try a combination seeded and cut into
of red, yellow and green peppers. Serve with beans 1-inch pieces
and rice.

nutrition facts
Calories: 170; Protein: 23 g; Fat: 6 g; Sodium: 280 mg; Fiber: 0 g;
Cholesterol: 55 mg; Saturated Fat: 2 g; Carbohydrates: 5 g

Chops cooking Basics APPROX. THICKNESS/WEIGHT

total COOKING TIME
to 145°

ROASTING in an uncovered, shallow

¾-inch, bone-in or boneless 25 minutes
pan at 350° F.
¾-inch, bone-in or boneless 8-9 minutes
BROILING 4 in. from heat
1½ inches, thick chop 12-16 minutes
GRILLING over direct heat
1-inch cubes 10-15 minutes
SAUTÉING with a small amount of over
¾-inch, bone-in or boneless 8 minutes
medium-high heat in an uncovered pan
BRAISING with a small amount of liquid
¼ -1 inch 6-10 minutes
over low heat in a tightly covered pan

The National Pork Board recommends cooking pork chops like you would a steak. Cook (or grill) pork
chops to an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium),
followed by a 3-minute rest.

11
HOW TO APPLY A RUB No mystery here. Simply
rub the spice mixture into the pork’s surface, covering it as much as
you desire. Trying to maintain perfectly manicured nails and avoid any
mess? Just pour the dry spice mixture into a resealable bag,
add pork and turn the bag to coat the chops evenly.

Mexican Mole Pork Chops

Mexican Mole Pork Chops INGREDIENTS

Cooking Directions
In small bowl, combine dry rub ingredients; rub onto both 4 porterhouse
sides of pork chops. Set aside for 30 minutes. Preheat (bone-in loin) pork
grill to 400º to 450º F. When ready to cook, spray light chops,1½-inches thick,
coat of cooking spray on pork chops to keep them from
sticking to the grill. Place on hot grill. Cover; cook for 6-7
minutes per side or until internal temperature reaches
145° F. using an instant-read thermometer. Let rest for 5 Dry Rub:
minutes. Serves 4. 1 Tbs. brown sugar

serving suggestions 2 tsp. onion powder

Serve with Mango Salsa; see recipe below.
1½ tsp. cocoa
nutrition facts
Calories: 248; Protein: 31 g; Fat: 9 g; Sodium: 213 mg; Fiber: 1 g;
1 tsp. garlic powder
Cholesterol: 80 mg; Saturated Fat: 2 g; Carbohydrates: 15 g
¼ tsp. ground chipotle
pepper, depending on
heat desired

1
/8 tsp. ground paprika

Mango Salsa Dash ground cinnamon

Dash ground allspice

ingredients
1 large mango, peeled, pitted and cubed
Juice of one fresh lime
1 Tbs. finely chopped red onion
1 - 2 tsp. snipped fresh cilantro
¼ tsp. salt

Directions
Combine ingredients in a bowl. Serve with Mexican
Mole Pork Chops. Serves 4.

13
HOW TO STUFF A CHOP Insert a sharp paring or
boning knife into the outer thick side of the chop, being careful
not to cut completely through to the opposite side, creating a
pocket. Now it’s ready to be stuffed. Go ahead, scoop up your
stuffing with a spoon and fill the pork pocket.

Almond-Stuffed Pork Chops

Almond-Stuffed Pork Chops INGREDIENTS

Cooking Directions
For stuffing, melt butter in medium saucepan over 4 New York (top loin) pork
medium heat. Cook almonds, celery and onion in hot chops, 1¼-inches thick
butter until vegetables are tender. Stir in the 2
tablespoons water, bouillon granules, parsley flakes and 1 Tbs. butter
almond flavor. Add bread cubes; toss to moisten bread
cubes. Cut opening in each chop from the outer side; ¼ cup chopped almonds
widen opening into pocket, being careful not to cut ¼ cup chopped celery
through the other side of the chop. Fill pockets in chops
with equal amounts of stuffing. Secure with toothpicks. ¼ cup chopped onion

Heat oven to 375° F. Place stuffed chops on roasting rack 2 Tbs. water
in shallow roasting pan. Bake, uncovered, until internal
1 tsp. chicken
temperature is 145° F. (check temperature in thickest part
bouillon granules
of meat), 35-45 minutes. Combine browning and
seasoning sauce and 1 tablespoon water in small bowl, if ½ tsp. dried parsley
desired; brush over chops. Bake for 2 minutes more. flakes
Remove toothpicks from chops. Serves 4.
/8 - ¼ tsp. almond flavor
1

Serving Suggestions
Serve with a mixed green salad and sautéed green beans. 2 slices firm white bread,
cut into ½-inch cubes
nutrition facts
Calories: 433; Protein: 39 g; Fat: 26 g; Sodium: 284 mg; Fiber: 1 g;
1 Tbs. browning and
Cholesterol: 117 mg; Saturated Fat: 9 g; Carbohydrates: 10 g seasoning sauce
(optional)

1 Tbs. water (optional)

15
The Pork Chop Glossary
BRAISING—A method of cooking pork by PORK CHOPS—The most popular
simmering it in liquid in a tightly covered pan cut from the pork loin, which is the strip
over low heat. Braising is similar to stewing, of meat that runs from the pig’s hip
but uses a smaller amount of liquid. to shoulder. Depending on where they
originate, pork chops can be found under
BROILING—A dry-heat method of cooking a variety of names, including porterhouse,
by placing pork on a preheated broiler pan ribeye, New York and sirloin chops.
so it is 3 to 5 inches from the heat source,
and browning on both sides. porterhouse (bone-in loin) chop—
Thick bone-in loin chops that are cut with
BUTTERFLY—A process of cutting the tenderloin from the center of the loin.
boneless meat evenly to, but not through,
the opposite edge, leaving the uncut edge RIBEYE (RIB) CHOPS—Originate in the
as a “hinge.” When the meat is open, it center of the loin in the rib area and include
resembles the wings of a butterfly. some back and rib bone.

GRILLING—A method of cooking pork over RUB—A mixture of spices, herbs and
direct heat on an electric, gas or charcoal grill. sometimes salt that is used to season pork.

MARINADE—A seasoned and/or acidic SAUTÉING—A method of preparing pork

liquid used for marinating. by cooking it over direct heat in a small
amount of oil.
MARINATE—A process of soaking meat in
a seasoned liquid to enhance its flavors. SIRLOIN CHOPS—Come from
around the hip and often include
New YORK (TOP LOIN) CHOPS—New part of the hip bone.
York chops are located above the center loin
chops and consist of the muscles above the
Tenderloin between the Ribeye and Sirloin
section of the Loin.
Blue Cheese INGREDIENTS

Stuffing
½ cup crumbled
Stir together all ingredients. blue cheese
Makes enough stuffing for 6-8
½ cup walnuts, coarsely
pork chops or 4 double-pocket
chopped
chops. Two tablespoons equals
one serving. /8 tsp. black pepper
1

Caribbean Rub INGREDIENTS

In a small bowl, stir together

1 tsp. sugar ½ tsp. ground ginger
the spices. Rub spice mixture
evenly over pork, coating the 1 tsp. dried minced onion ½ tsp. ground allspice
entire surface. Cook pork as
¼ tsp. salt ½ tsp. ground black pepper
desired, or cover and
refrigerate for 15 minutes to ½ - ¾ tsp. crushed red 1 tsp. dried thyme
several hours to boost flavors. pepper leaves, crushed

Herbed Lemon- INGREDIENTS

Garlic Marinade
3 Tbs. olive oil 2 tsp. dried thyme
Stir together all ingredients.
3 Tbs. lemon juice 2 tsp. rosemary
Marinate pork 2-24 hours
in refrigerator. Discard any 3 Tbs. water 2 tsp. sage savory
leftover marinade. Makes 1 tsp. grated lemon peel 2 tsp. marjoram
enough for 4-6 pork chops.
2 garlic cloves, minced Salt and pepper, to taste

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