 Pork chops, cooked and served. A pork chop is a chop of pork. Image File history File linksMetadata Download high-resolution version (1760x1168, 537 KB) A plate of cooked pork chops. ...
Image File history File linksMetadata Download high-resolution version (1760x1168, 537 KB) A plate of cooked pork chops. ...
A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ...
Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...
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 letter T is the twentieth letter in the Latin alphabet. ...
For other uses, see Beef (disambiguation). ...
Grilled T-bone steak The T-bone and Porterhouse are steak cuts of beef. ...
A boneless Rib Eye Steak The Rib eye or ribeye is a beef steak from a cows rib section. ...
The so-called "Iowa Chop" is a thick center cut. The term was coined in 1976 by the Iowa Pork Producers Association. 1976 (MCMLXXVI) was a leap year starting on Thursday. ...
Preparation The 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. It has been suggested that Broiling be merged into this article or section. ...
Tropocollagen triple helix. ...
Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ...
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. In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. ...
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. Fahrenheit is a temperature scale named after the German physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724. ...
Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ...
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork and wild game products infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. ...
Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic - President George Walker Bush (R) - Vice President Dick Cheney (R) Independence from...
FDA logo The Food and Drug Administration (FDA) is an agency of the United States Department of Health and Human Services and is responsible for regulating food, dietary supplements, drugs, biological medical products, blood products, medical devices, radiation-emitting devices, veterinary products, and cosmetics in the United States. ...
References January 1 is the first day of the calendar year in both the Julian and Gregorian calendars. ...
2003 (MMIII) was a common year starting on Wednesday of the Gregorian calendar. ...
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