Cut Pork Chops: Buffet Center Cut Pork Chops: End to End Pork Chops: Semi Center Cut Pork Chops: Sirloin Cut

Excellent eating experience at a remarkable value • MarinadeLoc ™ -enhanced • Delivers tasty chops, cutlets and medallions ©2003 Cargill, Incorporated CEP-3 Milwaukee, Wisconsin 53233 • (866 ...

Four Star Four Star Our Traditional Portion Cut Pork Offering ©2003 Cargill, Incorporated CEP-4 Milwaukee, Wisconsin 53233 • (866)483-9235 • www.cargillfoodservice.com For more information or to ...

 

Leg. Mainly used for movement, the leg contains plenty of meat. Usually tough and dense, this section is often cured in brine, turning it into tender ham.

Host A Roast . Roasting pork has been an American tradition since the early 19th century. As early as the 1820's, politicians, eager to gain voters' attention, would roast pork in town ...

Few Americans realize that the federal government spends or subsidizes billions of dollars on environmentally destructive activities such as paying corporate ranchers to destroy sensitive Western ...

Our juicy pork chops are cut from prized center-cut pork loins and are hand picked to ensure you the ... You can use this page to search our inventory of products for items matching a certain ...

Dutch Creek Foods is a food service distributor serving restaurants, schools and healthcare ... DCF is ready to meet all of your requirements for fresh-cut pork products. You may order what you ...

 

 

 

 

A pork chop is a chop of pork.The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue.The so-called "Iowa Chop" is a thick center cut. The term was coined in 1976 by the Iowa Pork Producers Association. PreparationThe center cut and rib chops are suited to hot dry cooking methods such as grilling. Because of their collagen content, the blade and sirloin chops are better served by slower methods like braising.Like other pork products, the pork chop has been affected by changing dietary trends. In an effort to reinvent pork as "the other white meat", the pork industry began breeding leaner pigs. The lower fat content of modern pigs combined with pork's already dry texture means that it can be difficult for a chef to cook a pork chop fully without it becoming dry and tasteless. Brining can be used to help pork chops retain their moisture through the cooking process.Older cooking references may cite a need to cook all pork, including chops, to an internal temperature of 160°F (71°C) or even 170°F (76°) in order to eliminate the threat of trichinosis. This relatively high temperature has the unfortunate side effect of exacerbating pork's dryness problem. However, current US FDA regulations for the preparation of pork state that a minimum internal temperature of 144°F (62.2°C) is sufficient to ensure the destruction of the parasite. This temperature is below pork's temperature for medium doneness, typically around 150°F (65°C). Note that the meat near the bone in bone-in cuts will generally be several degrees lower than the rest of the chop. ReferencesThe Cook's Thesaurus - Pork Loin CutsArt Culinaire - Back to basics - recipes for porkGood Eats - "Chops Ahoy" (unofficial transcript)US FDA regulations - Title 9 - Chapter 3 - Part 318 - includes 318.10, "Prescribed treatment of pork and products containing pork to destroy trichinae." (revised January 1, 2003)Iowa Chop still an Iowa favorite