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Cholesterol in pork chops: Best Oven Baked Pork Chops Recipe


Best Oven Baked Pork Chops Recipe

Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn’t have to be that way. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Another sure fire winner? Smothered Pork Chops! 

1. Buy them bone-in and thick.

    Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

    2. Season well. 

    Don’t be too shy with you salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It’s always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper. Add a little paprika or cumin for something different! 

    3. Get your skillet HOT.

    The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

    4. Brush with butter.

    Okay, this step isn’t mandatory. It IS extremely delicious though, and if you know what’s good for you, you’ll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.

    4. Use a meat thermometer.

    I know, I know. This is the extra step that often seems fussy, but trust us, it’s worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that’s “a good thing.” As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.) 

    140°-150°No pink here! The meat should be completely white all the way through, but you don’t want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they’re out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.

    Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness! 

    Made it? Let us know how it went in the comment section below!

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    Freshly ground black pepper


    freshly minced rosemary


    (1 stick) butter, melted


    extra-virgin olive oil

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    1. Preheat oven to 375°. Season pork chops generously with salt and pepper.
    2. In a small bowl mix together butter, rosemary, and garlic. Set aside.
    3. In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
    4. Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

    Nutrition (per serving): 460 calories, 39 g protein, 1 g carbohydrates, 0 g fiber, 0 g sugar, 33 g fat, 17 g saturated fat, 310 mg sodium

    Ethan Calabrese

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    Makinze Gore
    Associate Food Editor
    Makinze is the Associate Food Editor for Delish.com.

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    Pork Cholesterol | Healthy Eating

    By Melodie Anne Updated December 09, 2018

    Cholesterol is a fatty waxy substance produced in your body. Your liver makes all of the cholesterol you need to secrete hormones and provide structure to cellular walls. Any extra cholesterol in your system comes from your diet. Pork has a high concentration of cholesterol. If you have a family history of heart disease or have had high blood cholesterol in the past, you may need to cut pork out of your diet.

    Cholesterol in Pork

    Cholesterol content varies depending on the type of pork product you have. Pork bacon is very high in cholesterol, providing more than 80 milligrams for three 1-ounce slices. Center cut pork chops have nearly 70 milligrams of cholesterol per 100 grams, which is about 3.5 ounces. The same serving size of pork tenderloin has more than 70 milligrams, according to the USDA National Nutrient Database for Standard Reference.

    Recommended Daily Cholesterol

    You should limit your total cholesterol to less than 200 milligrams per day, according to the U.S. Department of Health and Human Services. Having a few strips of bacon for breakfast takes up nearly half of your cholesterol allotment for the entire day. Cholesterol is a natural component of animal foods, including dairy, eggs, meat and seafood. Since you may consume cholesterol from other foods throughout the day, keep your serving of pork small. This allows you to enjoy pork without going overboard on your cholesterol intake.

    Effects of Cholesterol

    Heart disease is one of the leading causes of death in Americans, and having high blood cholesterol drastically increases your risk. Elevated cholesterol levels cause blood clots to form and makes your arteries hard and stiff. When this occurs, your heart has to work extra hard to pump blood through your veins, thus increasing blood pressure. After an extended period of time, heart muscle tissues become damaged and you have a higher risk of having a heart attack. It is fine to have a pork chop or piece of bacon every once in a while if you are generally healthy, but limit yourself to a few servings of pork per month.

    Preparation Tips

    There are a few things you can do during preparation to keep your serving of pork as lean as possible. Trim away any visible fat and discard it. Use non-stick cooking spray in place of oil to keep the cut of pork from sticking to the grill or pan. These steps can limit some of the added fat and calories that also play a role in increasing blood cholesterol levels. Avoid battered pork chops or other battered cuts of pork. Often batters are prepared with eggs, which further increases your cholesterol consumption. If you like a crunchy coating, spray one side of the cut of pork with non-stick spray. Coat this side with a mixture of crushed rice crisp cereal and dried herbs. Bake on a cookie sheet until thoroughly cooked. This method gives you the crunchiness you crave, without adding extra cholesterol to your meal.

    The Best Meats for Avoiding High Cholesterol

    If you want to keep your bad cholesterol levels down, fish may be your best bet.

    Image Credit: VictoriaBee/iStock/GettyImages

    If you’ve just been told you have high levels of bad cholesterol, there’s a good chance the news came with the suggestion to eat fewer fatty animal foods, especially meat. It’s a tough sell for meat lovers, but fear not — cutting back on meat doesn’t have to mean eliminating it altogether.

    When it comes to high levels of the bad type of cholesterol, which is low-density lipoprotein (LDL) cholesterol, some meats are worse offenders than others.

    “Not all fats are created equal,” says Adriana Quinones-Camacho, MD, a cardiologist and assistant professor of medicine at NYU Langone Health in New York City. “Bad fats are usually saturated fatty acids and, when found in fatty meats, can cause high levels of cholesterol and are associated with increased risk of heart disease.”

    Read more: What You Need to Know About Cholesterol

    The Good and Bad

    In general, the American Heart Association (AHA) cautions that fatty red meats, including lamb, pork and beef, have higher levels of saturated fat than alternatives such as fish and lean poultry. It’s the saturated fat in a food, not its cholesterol content, that translates to high blood cholesterol. Organ meats (think liver and sweetbreads) as well as full-fat meats and full-fat dairy products are best to avoid, says Dr. Quinones-Camacho.

    If you really want to keep your bad cholesterol levels down, fish is probably your best bet. “Fatty fishes such as salmon are high in good fats, such as omega-3 fatty acids, which can help people with high cholesterol,” she says.

    Indeed, the good fats, like those found in fish, can raise what’s known as the good type of cholesterol — high-density lipoprotein (HDL) cholesterol. When it circulates through your bloodstream, HDL works like a vacuum cleaner, carrying away the waxy buildup of LDL from inside your arteries, according to the Cleveland Clinic.

    Meat Choices

    When it comes to managing high cholesterol, lamb, beef and pork should all be eaten in moderation, says Qi Sun, MD, ScD, an associate professor of nutrition at the Harvard T.H. Chan School of Public Health in Boston.

    These red meats all have high levels of saturated fats, so if you’re choosing between these meats, he says it’s more important to select the least fatty cut and to read the nutrition labels closely than to get hung up on the animal type. “Sometimes even the ground meat that says ‘lean’ on the package can still have a significant amount of saturated fat that should be avoided,” Dr. Sun adds.

    If you choose to eat red meat, the AHA recommends ensuring it is truly lean by shopping for cuts that include the words “round,” “loin” or “sirloin” on the package and by trimming off as much visible fat from the meat as possible. Processed meats — including salami, bacon, ham, sausages and deli slices — should be avoided whenever possible.

    About Poultry?

    Poultry, including chicken and turkey, generally has lower saturated fat levels than red meats, according to the AHA, which makes it a good alternative for you’re looking to lower a bad cholesterol level.

    When you choose to eat poultry, though, the AHA emphasizes that the preparation method is key. Steer clear of anything fried and, when possible, cut off the skin and the fat beneath it.

    Attention to Portions

    Nutrition labels can be helpful when it comes to avoiding high cholesterol, but it’s important to note that the saturated fat content is usually listed per serving, which is typically 3 ounces, according to the AHA.

    Three ounces of meat is about the size of a deck of cards, so if your cut of meat is a lot bigger than that, you’re probably eating more saturated fat than you should be. To keep your bad cholesterol down and your heart as healthy as possible, the AHA recommends eating no more than 5 1/2 ounces of meat a day.

    Read more: The 9 Best Foods to Help Lower Your Cholesterol Levels

    Are Pork Chops High In Cholesterol

    Are Pork Chops High In Cholesterol

    Are pork chops bad for cholesterol levels?

    Pork chops are a high-fat cut – 25g of fat in a 3-ounce serving, explains Brennan. Worse still, of the 25 grams of fat, 9 grams are saturated fat.

    Of these, do pork chops raise cholesterol?

    The 2015 Pig Cholesterol Report shows that consuming 50 grams, or about 2 grams of processed meat per day, increases the risk of colon cancer by 18%. Sliced ​​meat, sausages, or slices of bacon are three examples of processed pork.

    Second, are pork chops healthy?

    For pork, the nutrient is protein, and a 3-serving serving of pork tenderloin or boneless tenderloin is an excellent source of protein, along with thiamin, niacin, riboflavin, vitamin B6, and phosphorus. A recent study showed the benefits of choosing foods with the HeartCheck label.

    And which meat is good for lowering cholesterol?

    Meat, poultry, fish, dried beans, eggs and nuts. To lower blood cholesterol, choose only the leanest meat, poultry, fish and shellfish. Choose skinless chicken and turkey or remove the skin before eating. Some fish, such as cod, contain less saturated fat than chicken or meat.

    Can i eat bacon if i have high cholesterol?

    Foods that are high in cholesterol (eggs, butter, bacon) and saturated fats (coconut oil, red meat) should be avoided. However, high levels of blood fat (including cholesterol) have a strong correlation with heart disease.

    What is the worst food for high cholesterol?

    They suggest limiting the following foods to achieve this:

    Can you eat pork if you have high cholesterol?

    If you have high cholesterol, talk to your doctor about what you are eating, including meat. These are good and lean choices. Think, for example, chicken or turkey fillet without pork or beef fillet, tenderloin or tenderloin.

    Does exercise lower cholesterol?

    Exercise can improve cholesterol levels. Moderate exercise can help raise lipoprotein cholesterol (HDL), the good cholesterol. If your doctors are in good shape, you can train for up to 30 minutes five times a week or 20 minutes of vigorous aerobic activity three times a week.

    Are bananas good for high cholesterol?

    Feed your heart: foods to lower cholesterol. Fruits such as avocados and apples and citrus fruits such as oranges and bananas can help reduce cholesterol levels. You can lower your LDL cholesterol by eating healthy fats and soluble fiber.

    Is pork better than beef for cholesterol?

    Is the cream bad for cholesterol?

    Much of the fat in the cream comes from saturated fat. Many studies have linked too much saturated fat to an increased risk of high cholesterol. And if you regularly abuse the cream, your waistline will pay the price. The key to using cream in any dish is to do it in very modest quantities.

    Are potatoes bad for high cholesterol?

    The American Heart Association reports that a diet high in soluble fiber can help reduce LDL or bad cholesterol. Not only are potatoes delicious, nutritious and versatile, they contain both soluble and insoluble fiber.

    Is peanut butter bad for high cholesterol?

    Fortunately for those who love peanut butter, almond butter, and other nut butters, these creamy treats are pretty healthy. And as long as they don’t contain hydrogenated fats, peanut butter – even peanut butter – won’t cause any problems with cholesterol levels.

    What should I eat for breakfast to lower cholesterol?

    Here are some of the best breakfasts to help you improve your grades.

    What Should You Not Eat If You Have High Cholesterol?

    What is the best diet for high cholesterol?

    Of course, low-fat, low-cholesterol fruits and vegetables are the basis of a good diet. Whole Grain Products: Oats, quinoa, barley, and whole grain products provide fiber, complex carbohydrates, and protein. Look for bread, pasta, and muesli made with a variety of whole grains.

    What are the symptoms of high cholesterol in the body?

    Ask if you will be tested for high cholesterol. You develop symptoms of heart disease, stroke or atherosclerosis in other blood vessels, such as B. Pain in the left chest, feeling of pressure or fullness, dizziness, unsteady gait, difficulty speaking or leg pain.

    Why Are Cholesterol Levels High When I Eat Healthy?

    If your diet contains too much saturated and / or trans fat, or if you have a genetic disorder, your blood cholesterol levels can rise dangerously. Other factors, such as diabetes and hypothyroidism, can also raise blood cholesterol levels.

    How long does it take to lower cholesterol?

    Nieca Goldberg, medical director of the Joan H. Tisch Center for Women’s Health at NYU Langone Medical Center, says it can take three to six months to get lower LDL levels through diet and exercise alone, and notes that it takes longer to change in women than in men.

    What is normal cholesterol?

    What is the fastest way to lower LDL cholesterol?

    Lower Cholesterol Fast

    What Home Remedies Can I Use To Lower Cholesterol?

    Are Pork Chops High In Cholesterol

    Are pork chops bad for cholesterol?

    Are pork chops bad for cholesterol? Pork. While pork belly and processed pork options such as ham and sausage are not generally low cholesterol meats, some pork options may be okay. One example is pork tenderloin. It is a relatively lean cut, and trimming any additional fat before cooking can help limit its impact on cholesterol.

    Can I eat pork chops if I have high cholesterol? If you have high cholesterol, you should talk with your doctor about what you eat, including meat. There are good, lean choices. For example, you can consider chicken or turkey breasts without skin; pork tenderloin; or beef round, sirloin, or tenderloin. Avoid highly processed meats (bacon, ham, lunchmeat, etc.).

    Is pork good or bad for cholesterol? Foods that are bad for your cholesterol levels include foods that are high in saturated and/or trans fats: Fatty cuts of red meat: This includes marbled steaks, pork, veal, and lamb. Red meat is higher in saturated fat when compared to white meat, and it is linked to abnormal cholesterol levels.

    What meats are good for lowering cholesterol? Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts. To lower your blood cholesterol level, choose only the leanest meats, poultry, fish and shellfish. Choose chicken and turkey without skin or remove skin before eating. Some fish, like cod, have less saturated fat than either chicken or meat.

    Are pork chops bad for cholesterol? – Related Questions

    Is pork chops heart healthy?

    Eating too much beef, lamb, and pork may raise your odds for heart disease and diabetes. It may be because they’re high in saturated fat, which can boost cholesterol. More recent studies point to how gut bacteria process a part of the meat called L-carnitine. Limit your portions.

    Is Pasta bad for cholesterol?

    While some forms of pasta can be healthy, other types of pasta may contain a lot of calories and have a high carbohydrate content. These could cause your cholesterol levels to increase.

    Is pork healthier than beef?

    Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health.

    Is rice bad for cholesterol?

    Foods to avoid if you have high cholesterol levels include white bread, white potatoes, and white rice, whole-fat dairy products, and any highly processed sugars or flours. Fried foods and red meat should also be avoided, as well as foods high in saturated fats.

    Is peanut butter bad for cholesterol?

    A serving of peanut butter also has over twice as much saturated fat as a serving of almond butter. While saturated fat isn’t necessarily harmful in moderation, too much of it can raise your cholesterol, which can increase your risk of cardiovascular disease.

    Are pork chops healthier than chicken?

    The leanest cuts of pork are actually lower in calories than chicken. “Ounce for ounce, lean cuts of pork have the same amount of or fewer calories than chicken, and fewer calories than lean cuts of beef,” Cara Harbstreet, M.D., R.D., L.D. of Street Smart Nutrition, tells SELF.

    Does drinking water reduce cholesterol?

    Moreover, plenty of water can improve your metabolic rate, which may help you lose weight. Cholesterol is not water soluble. But, the more hydrated you are, the better your body functions to bring HDL, the “good” cholesterol, to clear from blood vessels.

    Are bananas good for cholesterol?

    Fruits like avocados and apples, and citrus fruits like oranges and bananas can help lower cholesterol.

    Can I eat spaghetti if I have high cholesterol?

    Although pasta is generally low in fat, you should include whole wheat pasta in your Italian cooking. Whole wheat pasta is higher in fiber in comparison to other types of pasta, which can help lower your cholesterol, especially your LDL levels.

    Can you eat spaghetti with high cholesterol?

    Think marinara or marsala, not meatballs, and linguine with clams, not lasagna. But remember, cholesterol isn’t the only thing to think about when planning a healthy diet. Pasta is still high in calories and carbs. So even though you don’t have to do without, remember to limit the amount you consume.

    Is popcorn bad for cholesterol?

    Corn and popcorn are both considered whole grains, which means they’re high in fiber that can help lower your cholesterol, according to the American Heart Association.

    Is pork the worst meat to eat?

    As a red meat, pork has a reputation for being unhealthy. However, it is a good source of certain nutrients, as well as high-quality protein. Consumed in moderation, it can make a good addition to a healthy diet.

    What is the most unhealthy meat to eat?

    In general, red meats (beef, pork and lamb) have more saturated (bad) fat than chicken, fish and vegetable proteins such as beans. Saturated and trans fats can raise your blood cholesterol and make heart disease worse. The unsaturated fats in fish, such as salmon, actually have health benefits.

    Is pork harder to digest than beef?

    How does meat affect your gut health? Protein tends to digest faster than fat in the body, so leaner cuts of meat should digest more quickly. While fish and shellfish typically digest first. Chicken, beef, and then pork come after.

    Are eggs bad for high cholesterol?

    Chicken eggs are an affordable source of protein and other nutrients. They’re also naturally high in cholesterol. But the cholesterol in eggs doesn’t seem to raise cholesterol levels the way other cholesterol-containing foods do, such as trans fats and saturated fats.

    Can you eat eggs with high cholesterol?

    Too much saturated fat can raise the cholesterol in your blood. So, most people can eat eggs as long as they are part of a healthy diet that is low in saturated fat. If you have high blood cholesterol, you should limit the amount of cholesterol you eat to about 300mg per day.

    What is the best cheese to eat if you have high cholesterol?

    Part-skim mozzarella cheese (18 mg cholesterol per ounce) Low-fat (1 percent) cottage cheese (1 mg cholesterol per ounce or 8 mg per cup) Low-fat cheddar or Colby cheese (6 mg cholesterol per ounce) Fat-free cream cheese (1 mg cholesterol per tablespoon)

    What meals can I eat if I have high cholesterol?

    Eggs, cheese, shellfish, pastured steak, organ meats, sardines and full-fat yogurt are cholesterol-rich, nutritious foods that make healthy additions to your diet.

    Is chocolate bad for cholesterol?

    Dark chocolate contains some stearic acid and this has led to claims that chocolate does not raise blood cholesterol. Unfortunately, dark chocolate also contains saturated fats which do raise cholesterol.

    Is yogurt good for high cholesterol?

    Heart Health

    Greek yogurt has been connected to lower cholesterol and triglyceride levels, which can reduce your risk of heart disease. Cholesterol and triglycerides can harden or block your arteries over time, leading to heart disease or atherosclerosis.

    What can I eat for lunch if I have high cholesterol?

    Include things such as veggies, fruit, whole grains, lean proteins, and nuts. Lean meats like turkey and chicken are preferred as well. Do be careful about adding too much cheese, bacon, or certain condiments (such as mayonnaise or tartar sauce) though. All of these could add fat and calories to your lunch.

    Is pork good for you? It’s complicated.

    How does pork fit into a healthy diet? For the answer, more than reading between the lines, you need to read between the slogans.

    On one side there is “Eat More Bacon,” a cheer embraced by those rebelling against mainstream health advice who have either bought into an alternative all-you-can-eat approach to saturated fat or who want to snub wellness culture altogether. Emblazoned on T-shirts, throw pillows, bumper stickers and coffee mugs, the phrase has become more than a saying — it is a way of life.

    On the other side, there is “The Other White Meat,” one of the most memorable taglines in modern advertising, which, according to the National Pork Board’s website, was designed to “dispel pork’s reputation as a fatty protein” and promote it as lean, versatile and nutritious.

    Both slogans compel you to put more pig on your plate, but depending on how you do it, that may or may not be a good idea.

    Pork has more going for it nutritionally than you may realize. It is a powerhouse of essential vitamins and minerals — just three ounces of cooked lean pork covers you for more than a third of the daily requirement for thiamin, niacin, selenium and vitamin B6. Plus it is rich in vitamin B12, potassium, iron, magnesium and zinc. That palm-size amount of meat also gives you 22 grams of high-quality protein. Although I object to today’s inescapable trend that equates the word “protein” with “healthy,” there is no doubt that it is critical to get enough of the nutrient.

    [Why Americans are eating more pork now than they have in decades]

    For example, if you cook some fatty pork shoulder a day before you plan to eat it, then chill the meat in the refrigerator overnight, skim off most of the fat the next day and you’ll have lean and luscious pulled pork for sandwiches or tacos. You can use the same technique with pork stew, which you can also load up with beans and vegetables. Pork bones and meat make for a deeply flavorful stock that can also be skimmed of fat. And although fresh pork is healthier than salted and cured, you can still use small amounts of bacon or sausage to season a big batch of kale or collards or a pot of beans. If it sounds like something your grandma might have done, that’s the idea.

    Although pork can be a good choice, does that mean you should be eating more of it? For the answer, the critical question to ask yourself is “instead of what?” Many health-minded eaters who feel like they are going to start clucking if they eat more chicken are overjoyed at the good-for-you possibilities with pork. If you are getting out of a poultry rut by cooking a pork tenderloin, making a homemade pork stew instead of ordering pizza, or grilling marinated pork chops instead of your usual fatty beef ribeye, then you are on the right track. But although pork clearly has its pluses, most of us would benefit from getting more of our protein from plants (nuts, seeds and beans) and seafood.

    Is Pork Healthy? R.D.s Explain Why They Love The Other White Meat

    Skimming through the meat section at your local supermarket, you might find yourself occasionally wondering, is pork healthy?—especially when your eyes glide from your usual chicken breast to a decidedly more seductive cut of pork. Not knowing the answer to that question is not uncommon, because over the years pork has built up something of a bad reputation. A lot of people associate it with things like hot dogs, bacon, and cured meats, all foods that are notoriously fatty and salty. Delicious? Yes. Good for you? Hmm, not quite.

    These foods definitely don’t make pork seem like the healthiest protein option out there, but you shouldn’t completely write off the other white meat because of a few black sheep (err, pigs?). Abbey Sharp, R.D. at Abbey’s Kitchen, tells SELF, “The reality is, certain cuts of pork are some of the leanest cuts of high quality protein you can buy.” She’s not alone in this thinking. Here, registered dietitians explain why they think those leaner cuts deserve a regular spot in your diet. So the next time you find yourself asking, is pork healthy? you’ll know the answer.

    Before we get to the healthier stuff, let’s talk a bit more about bacon.

    And hot dogs, and sausage, and…the list goes on. Though these cured pork products aren’t exactly great for you on account of their fat and salt content, and the fact that diets high in heavily processed meats are linked to an increased cancer risk, Sharp says you don’t need to ditch them entirely. “I don’t think you need to swear off any cut of pork,” she says, “but try to limit fattier cuts like bacon and ribs, and choose processed pork products—like ham and sausage—less often.” So, by all means, indulge in a slice of bacon or two at Saturday brunch, just maybe not every day.

    The leanest cuts of pork are actually lower in calories than chicken.

    “Ounce for ounce, lean cuts of pork have the same amount of or fewer calories than chicken, and fewer calories than lean cuts of beef,” Cara Harbstreet, M. D., R.D., L.D. of Street Smart Nutrition, tells SELF. According to Sharp, 3 ounces of pork tenderloin contain about 120 calories while 3 ounces of chicken breasts contain 139 calories—a small but surprising difference considering pork’s porky reputation.

    What’s more, “pork is an excellent source of many B vitamins, including thiamin, vitamin B6, and niacin,” Amy Gorin, M.S., R.D.N., owner of Amy Gorin Nutrition in Jersey City, NJ, tells SELF. “It’s also a good source of potassium, which can help lower blood pressure.”

    Here’s how to pick the best cut of pork.

    “As a general rule of thumb, look for the word ‘loin’ to denote the leanest options,” says Sharp. “I like tenderloin, top loin chop, loin roast, loin chop, and sirloin roast.” Gorin says that each of these cuts contain about 3 to 6 grams of fat per 3-ounce serving.

    Though it doesn’t have quite as high of a protein count (just 20 grams per 3 ounces compared to pork loin’s 23 grams per 3 ounces), pork shoulder is another good lean option, too—especially if you want to cook something like pulled pork or carnitas.

    Pork is a bit trickier to cook than other meats, but these tips will help you get it right.

    If you’ve ever ended up with an overcooked pork chop, you are not alone. Unlike chicken (which you should cook until it’s no longer pink and the juices run clear), it’s hard to tell when pork is ready to eat just by looking it. Instead of cooking it extra-long just to make sure you don’t wind up with food poisoning, invest in a meat thermometer and take that temp. Gorin says it’ll be good to go when it reaches between 145 and 160 degrees F when inserted into the deepest point.

    When cooking pork tenderloin, Harbstreet says that this kind of cut can quickly become dry, so if you’re planning on roasting or grilling it, keep the heat low. As for pork shoulder or other large tough, cuts of pork, “Slow cooking over low heat breaks it down into something tender and moist that shreds well.” Time to whip out that Crock-Pot.

    You may also like: 4 Ways To Make Gluten-Free Sweet Potato Toast

    90,000 How to cook pork chops: 5 top secrets

    – Recipe –

    For brine:
    3 cups of cold water
    3 tbsp. coarse kosher salt or 2.5 tbsp. table salt
    2 cloves of garlic (crush with the flat side of a knife), 1/2 tsp. black pepper, 1 bay leaf

    For chops:
    2-4 pork chops on the bone, 2-2.5 cm thick and weighing about 450 g. each
    Olive oil, salt, pepper


    Bring one glass of water to a boil, add salt and flavorings, stir until the salt dissolves.Add 2 more cups of cold water to bring the brine to room temperature. Place the chops in a shallow dish and pour over the brine: it should completely cover the meat. If the chops are only partially immersed in the marinade, add more salted water (1 tablespoon of salt to a glass of water). The dishes should be covered and refrigerated for at least 30 minutes or up to 4 hours.

    Place the wire shelf in the middle of the oven and preheat the oven to 200 ° C. Place a frying pan in the oven and heat.While the oven is preheating, remove the chops from the brine and pat dry with paper towels. Rub the meat on all sides with olive oil and season with salt and pepper.

    Remove the frying pan from the oven and place it on the stove over medium heat. Place the pork chops in a hot skillet – they should immediately sizzle. Fry the meat on one side until golden brown, about 3 minutes. If the chops are too browned during the frying process, reduce the heat.Using tongs, turn the chops to the other side and immediately place the pan in the oven.

    Fry the chops to an internal temperature of 60-63 ° C in the thickest part of the meat. Cooking time will be from 6 to 10 minutes, depending on the thickness of the meat, the time in the brine and the intensity of roasting at the beginning. You should start checking the doneness from 6 minutes, then about every minute or two, until the chops reach the desired roast.

    Place the pork chops on a plate and pour over the juices from the pan.Cover loosely with foil and rest for at least 5 minutes before serving.

    90,000 Pork Surf and Sod with Japanese Teppanyaki Pork Chops Recipe

    I enjoy creating free content full of advice for my readers, you. I do not accept paid sponsorship, my opinion is mine, but if you find my recommendations helpful and end up buying something you like from one of my links, I could get a commission at no extra cost to you …Learn more

    Looking for a new recipe to try?

    If you want a tasty and easy meal, this is the perfect dish. This recipe for pork tenderloin teppanyaki and shrimp on spinach leaves your mouth watering even before it hits the grill.

    It is best cooked with teppanyaki, but no special equipment is required to prepare this dish – just leafy spinach, shrimp and pork tenderloin!

    It’s so easy that anyone can do it.Plus, there are very few ingredients in this recipe, which means it takes less time to prepare dinner!

    In this post we’ll cover:

    Pork Teppanyaki Recipes You Can Make

    Just about any teppanyaki recipe is something to crave before it’s served to you and will still sizzle. the teppanyaki grill you’ve built into your kitchen.

    Don’t believe me? Just ask any foreigner who has been to Japan and he will tell you why he came to the land of the rising sun.

    It’s great if you bought your own teppanyaki grill to try this recipe at home, but if you don’t, use a regular grill pan.

    Teppanyaki of pork tenderloin and shrimp on leafy spinach

    Just Nusselder

    Fresh and vibrant flavors of this Japanese-style surf and turf dish, cooked on a teppanyaki plate (or simply grilled if you don’t have one).

    No ratings yet

    Prep Time 15 min

    Cooking time 20 min

    Total time 35 min

    Course second course

    Cooking Japanese

    • 4 pork tenderloin chops, trimmed (thin pork chops can also be used)
    • 3/4 cup red wine
    • 1 cup chopped mushrooms
    • 2 inches chopped ginger
    • 2 cloves minced garlic
    • 24 small shrimp
    • 6 oz bag of spinach
    Stir frying sauce
    • 1 tbsp.l. soy sauce
    • 2 tbsp cornstarch
    • 3/4 cup orange juice preferably fresh
    • Put cornstarch, soy sauce and orange juice in a bowl and stir well, then set aside for later use.

    • Preheat the pork tenderloin in the teppanyaki belt and set the heat level to 3. When the yellow indicator turns off, set the temperature to 7, then place the pork tenderloin on the center of cooking and cook until light brown.Flip the sides and fry too until light brown.

    • Reduce the temperature by one step (6) and cook the pork tenderloin for another 2-3 minutes. Flip sides and cook until perfect medium is reached.

    • Heat the garlic and mushrooms in 1 tbsp. butter and cook for 2-3 minutes, until brown. Move the mushrooms to the heating zone of the teppanyaki grill.

    • Fry the diced ginger for 2-3 minutes at 1 tbsp. oils.

    • This time add the shrimp and lower the temperature to 5, then quickly cook for just about 2 minutes.Push the shrimp back into the heating zone.

    • Make sure the pork tenderloin has been cooked to the extent that the meat is cooked. If you are not satisfied, place it back on the center of cooking and cook until it turns golden brown or brown in color. Return the meat to the reheating zone.

    • Finally, toss the batch of spinach onto the hob and continue stirring and turning with a spatula or two until tender, which should take about 3-4 minutes.Add shrimp and mushrooms! Then add the orange juice mixture and slowly drizzle with the mixture of ingredients. You can add wine or sherry and continue stirring until the seasoning begins to thicken.

    • Switch off teppanyaki grill and serve.

    You can serve it with an egg and I also like to add some salad and mix shrimp, mushrooms and orange juice almost like a dressing.

    Keyword Pork, Shrimp, Teppanyaki

    Note: If you think there is not enough seasoning for your orange juice mixture, you can use salt, pepper grinder, or additional soy sauce as an alternative seasoning.

    Your homemade meals will never be the same again!

    This is especially true if you have your own iron teppanyaki grill at home and are armed with deep culinary knowledge such as what we’re feeding your mind right now is an incredible recipe for pork tenderloin teppanyaki and shrimp on a spinach leaf.

    Don’t forget to practice a lot when making teppanyaki recipes, as this is one of the most difficult cuisines to prepare, then invite your friends or colleagues, perhaps once a month or so, and cook a sumptuous meal for them.

    This way you will find out if you are improving your culinary skills.

    Are you looking to take your teppanyaki skills to the next level? Check Out Our Essential Tools Guide

    Why Pork is a Favorite Among Asians

    Asians, especially the Chinese, are very fond of pork, and you can bet they have developed a technique for preparing pork with almost any delicacy.

    From pork noodles to braised pork, sweet and sour pork, grilled pork chops, cider glazed pork tenderloin, Lemon Dijon-style pork dinner and many more compelling pork dishes.

    But based on the history of the Chinese, it was discovered that pork is relatively easy to raise and very little to feed, so pork was widely available, probably even before the Chinese dynastic rulers came to power.

    People loved pork recipes and they spread from China throughout Asia to the point that neighboring countries developed their own unique pork recipe, such as the Japanese pork teppanyaki recipe, which is one of the favorites of many patronizing teppanyaki restaurants.

    This also brings us to another delicious pork recipe …

    Pork tenderloin with rosemary, red wine and grape glaze

    Two is always better than one, and it would be daring to say that this article may already have arousing salivating after the introductory paragraph, or perhaps at least you have cogs and wheels working in your head if you prefer to follow the kitchen routes that.

    If you’ve been around chefs and talented chefs, you know that they love to create recipes with contrasting flavors or, more appropriately, aromas from ingredients that are designed to stimulate your sense of taste as well as a little sense of smell….

    Adding red wine, rosemary herb and grape extracts to pork tenderloin will create an incredible burst of flavor the moment your tongue touches the dish.

    See how it’s done!


    • 1 lb. pork tenderloin, trimmed (thin pork chops may also be chopped)
    • 1 ½ cup pitted red grapes, cut in half
    • ¾ cup dry red wine
    • 1 ½ teaspoon fresh rosemary, finely chopped
    • ½ cup homemade or canned vegetable broth
    • 4 tablespoons butter, frozen *
    • 2 tablespoons ghee (ghee) for cooking

    How to prepare it:

    Side dishes: fried peppers, some herbs, faro , black rice, or any crispy homemade bread.

    1. Season the pork fillet well with salt and pepper.
    2. If you plan to add vegetable side dishes, cook them before the main course and set aside, but keep warm.
    3. Set the teppanyaki belt heating knob to 5, then when the orange light turns off, turn it up to 7.5.
    4. To keep the teppanyaki on the grill heat to 7.5 on the scale and melt the butter, then add the pork. Flip and cook on both sides until golden brown.
    5.Check the meat for doneness. You can simply press down on the thickest part with your fingers. The tenderloin should give off juice and will be a little harder to squeeze out than when it was raw – this is medium-rare cooking. Transfer to a clean large plate and cover with foil.
    6. Decrease the temperature slightly (by 6) and pour the red wine over the meat. The tenderloin will be deglazed when the wine turns into steam from the hot surface of the teppanyaki pan.
    7. Scrape off remaining brown fillet slices from the grill and add grapes and rosemary.
    8. Continue stirring until the liquid extract is syrupy (about 3-4 minutes in a skillet). Add the broth and the meat juice from the leftover meat and cook the sauce until the liquid is halved by evaporation (this will take another 3-4 minutes).
    9. Turn off the teppanyaki belt.
    10. Add the frozen butter to the sauce (one at a time) and stir the sauce until the butter is melted. Continue adding butter until the sauce thickens, then pour the sauce over the chops and serve.

    Nutritional value of pork

    Like all meat, pork is mainly composed of protein. Lean pork contains approximately 26-89% protein, making it one of the richest dietary sources of protein.

    It can help build muscle and make the body slim; In fact, sports medicine experts recommend that bodybuilders and athletes eat pork and other red meats.

    Postoperative patients or others who need to build or repair their muscles are also advised to eat pork and other red meats.It also contains essential amino acids, which are the building blocks of our body, so pork should be included in your diet.

    These are the main vitamins and minerals found in pork:


    This vitamin helps maintain healthy liver, skin, hair and eyes. They also play a role in the nervous system and are essential for normal brain function.


    A powerful antioxidant that reduces cancer risk, helps prevent heart disease, strengthens the immune system and more!


    Essential for brain and immune system health.

    Vitamin B12

    Important for blood formation and brain function. Vitamin B12 deficiency can cause anemia and neuronal damage.

    Vitamin B6

    Important for the formation of red blood cells.


    Supports the functions of the digestive system, skin and nervous system.


    Indispensable for growth and body care.


    Helps metabolize proteins and plays a role in the production of hemoglobin and red blood cells.

    Other meat compounds

    Pork also contains some bioactive substances that are beneficial to our health, namely:


    Creatine is a type of biologically active substance that acts as an energy source for muscles. It helps improve muscle growth and maintenance and is highly recommended by sports medicine experts for bodybuilders.


    Taurine is a naturally occurring chemical compound in our body that is important for the functioning of the heart and muscles.


    Reduces oxidative stress, increases insulin resistance in the elderly, may help fight autoimmune diseases and more!


    LDL and HDL lipoproteins, also known as cholesterol, play a role in the formation and maintenance of cell membranes and structures, essential for the production of a number of critical hormones, including the stress hormone cortisol, which is also used to produce the sex hormones testosterone, progesterone and estrogen as well as other health benefits.

    The art and evolution of pork cooking

    About 230,000 30,000 – XNUMX XNUMX years ago, primitive man or caveman (Neanderthals) lived in the territory of modern Iraq and vast European lands.

    They were believed to be primarily meat eaters; however, a new discovery: they ate herbs, tubers and other plants, and also boiled barley grains in Iraq.

    Thus, it was a time that spans almost a quarter of a million years ago, and primitive people already possessed some cooking skills, which only indicates that the creative approach of people to cooking is not only a part of our evolution, but also ours. artistic nature.

    From here until the end of the last ice age between 20,000 10,000 – XNUMX XNUMX years ago came the Mesopotamian peoples, and since they were mainly agricultural people, their diet consisted of agricultural and poultry products such as wheat, barley, lentils, beans, garlic , onions, etc. milk and dairy products.

    They also made bread and beer from grains, and their main source of meat was sheep or goats. On one occasion in the Bible at Daniel 1: 8, it seems that the Babylonians were already well versed in roasting pigs or cooking pork, which is a step forward from what previous kingdoms reached in Mesopotamia.

    Meanwhile, on the other side of the world, the Chinese were also experimenting, developing and distributing their delicious noodles and other exotic recipes throughout Southeast Asia.

    From the Zhou Dynasty to the Song Dynasty, Chinese delicacies have been passed down from generation to generation for 2000 years.

    Even in places like Thailand, Vietnam, Japan, Philippines, Malaysia, Indonesia, and Australia, the Chinese have shared their amazing ingredients and cooking techniques with the foreigners they traded with.

    And in Central America, civilizations arose out of endless rivalry and devastating wars, but looking at what they cooked on their dinner table, they were not very different from other kingdoms in other parts of the world.

    In fact, anyone who enjoys food is probably grateful for the long history of the Earth, in which people exchanged cultures, which led to the creation of the modern culinary world that we know today.


    The two pork teppanyaki recipes presented here are admirable and, in addition to being delicious, they are also very nutritious.

    I believe that the nutrition facts presented here have finally dispelled the myth that pork is less healthy than other meats.

    Pork, if cooked properly, especially in the Japanese teppanyaki style, can be a great choice for a meal. All things considered, remember to stick to the food pyramid and eat red meat in moderation for maximum health benefits.

    Find more tools, sauces and grills in our buying guide

    Jost Nusselder, founder of Bite My Bun, is a content marketer daddy and loves to try new dishes based on Japanese food and together With his team, he has been creating in-depth blog posts since 2016 to help loyal readers with recipes and cooking tips.


    Parts of pork carcasses differ in structure: softness and hardness, as well as the amount of fat. The more tendons and ligaments there are in a piece, the more long processing is needed: it will not work to fry the pork leg, it must be stewed or boiled.

    Let’s figure out how to cook what 👇

    🔹 Scapula – the upper part of the front leg, to which the so-called “fat cheek” is adjacent – the lower piece of the pork cheek.The lower part of the shoulder blade is the same shank that is served in German restaurants. In general, the scapula is universal – it can be fried or stewed. You can find a piece on the bone and with the skin and bake it whole – you get a crispy “chip” from the skin.
    What to do: fry, bake, barbecue.
    Time: average.

    🔹 The neck or neck is made up of small and loose muscles with a good layer of fat – it is almost impossible to spoil this piece. Tender and juicy meat that is good to fry or bake, but does not need to be done for a long time.
    What to do: fry, bake, barbecue.
    Time: fast.

    🔹 The ribs can be baked – simple and delicious. If you want them to be less greasy, then the fat can be cut off after baking. Ribs are best done with spicy and colorful spices that aid digestion: ginger, garlic and chili, paprika, star anise or fennel seeds, cloves, cinnamon, nutmeg.
    What to do: fry, bake.
    Time: average.

    🔹 Back or Loin is one of the leanest parts of pork. There is a little fat on top here, which is easy to remove, and there is almost no fat in the structure of the meat. This piece of meat can be considered dietary, but at the same time it is rather dry. Meat can be baked, sliced ​​for frying, or chopped for goulash.
    What to do: fry, bake.
    > Time: average.

    ▶ More about the loin in Food Magazine.They immediately tell you how to properly bake pork with and without skin.

    🔹 The peritoneum is also called brisket – this is often the piece that is sold in stores raw smoked. Bake it with ribs or grill it.
    What to do: minced meat, bake, simmer.
    Time: average.

    🔹 Tenderloin is a muscle that is not responsible for movement. She just supports the spine from the inside and does not strain too much.Therefore, the tenderloin is the most tender and lean part of the mascara. Suitable even for dietary and baby food. The tenderloin is soft and is best fried whole or in slices.
    What to do: fry.
    Time: fast.

    🔹 Fat – subcutaneous pork fat. The bacon is cut into pieces, leaving the skin on them. Fat can be salted, smoked, boiled.
    What to do: Salt, smoke .
    Time: long.

    🔹 The ham or hind leg is the fleshy part, which also contains stiff muscles.Here you will need to grind a piece (send it into minced meat, chop finely) or simmer it for a long time. You can find the ham on the bone and with the skin and bake at a low temperature for longer.
    What to do: mince, simmer, bake, boil.
    Time: long.

    🔹 Shank or top of hind leg is a great bake. Like a spatula, it is used to prepare a shank.
    What to do: simmer, bake .
    Time: long.

    🔹 Leg or lower leg is a piece with a lot of veins and connective tissues. It will require prolonged heat treatment, perfect for jellied meat.
    What to do: Cook .
    Time: long.

    Pork chop breading

    I have long forgotten about breadcrumbs! I make special breaded pork chops

    Breaded pork chops are quite a classic dish in Russian cuisine.For example, in my family, they are a common occurrence during joint meals or family gatherings. I usually use my own very original recipe for this dish, which is distinguished by an exquisite breading. Believe me, if you use my recipe, the usual dish will get a completely new look.

    Peculiarities of cooking pork chops

    Pork chops are a fairly traditional dish, usually served with salad and potatoes. Probably, in almost every home in Russia, it is prepared at least several times a year.So it is not surprising that there are a huge variety of recipes for pork chops in cookbooks. However, if you use the one that I will talk about in this article, then you can definitely create a truly delicious flavor composition.

    Original breading

    In fact, the secret of my recipe is quite simple. I use a special breading. If you scroll through most of the recipes for this dish on the Internet, you will notice that bread crumbs always appear as an ingredient in them.However, their popularity is understandable, since they are easy to use, and it will be possible to make such a delicious breading in just a few minutes with little or no effort. However, I never use them when preparing breading, because I know one interesting trick, which I will tell you about.

    Breading and Chopping

    Whenever I decide to cook breaded pork chops, I pre-prepare the following set of foods:

    • pork loin chops;
    • two eggs;
    • a glass of wheat flour;
    • dried garlic;
    • salt;
    • pepper;
    • butter;
    • sunflower oil for frying.

    And then I start cooking:

    1. First, I take the pre-prepared chops, and then rub them with garlic, salt and pepper.

    2. I put flour and beaten eggs in separate bowls.

    3. Then I take the chop, roll it in flour, then put it in a bowl with a beaten egg. Then I roll it in flour again.

    4. For a crispy crust, I fry my pork chops in a mixture of sunflower oil and butter. You need to cook until they get a pleasant golden crust.However, make sure that the meat itself is fried as well, so don’t make the chops too thick.

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    Pork chops in breadcrumbs in a pan

    Cooking meat dishes is a process that always arouses interest in the culinary specialist, but requires certain cooking skills. In our step-by-step recipe with a photo, we will tell you in detail how to cook pork chops in breadcrumbs in a pan with a minimum amount of oil.This method of cooking will make the dish a little healthier, while the taste of the famous dish will not lose its charm.

    Meat dishes are always a welcome treat on the table, although there is fierce debate about their benefits and harms. This is especially true for pork. Not only gourmets and culinary experts dispute about it, but also scientists and doctors, since they consider it heavy and oily.

    But it turns out this is not so – pork is well absorbed by the body, contains some B vitamins, zinc, iron.And if you remove excess fat from the meat before cooking and fry it with a minimum amount of vegetable oil, you will get a completely healthy product.

    How to cook breaded pork chops

    This photo recipe will appeal to many housewives. Pork chops in breadcrumbs are juicy with an appetizing crust. All products are very simple, nothing special is required for this dish, although the result is simply wonderful.

    Pork chops in breadcrumbs are soft and soaked in their own juice.This is because they are sealed in the breading and not a drop of juice flows into the pan.
    For the same reason, oil during frying does not splatter in all directions and then you do not have to wash the entire kitchen.

    • Pork – 1 kg.
    • Breadcrumbs (ground) – 200 gr.
    • Egg – 2 pcs.
    • Salt – pinch
    • Spices – to taste
    • Oil – for frying
    Cooking pork chops in bread crumbs in a pan

    Step 1.

    First you need to prepare the meat. It is washed in cold water beforehand and cut into thin wide pieces.

    Step 2.

    Then put a cutting board on the table, on top – a plastic bag, on it – pieces of pork, salt and pepper.

    Step 3.

    Cover with another plastic bag and beat off the meat with a kitchen hammer.

    Step 4.

    Break the eggs into a deep bowl, foam them lightly with a fork and add a little salt so that the pork chops, the recipe for which is presented here, do not turn out to be under-salted.

    Step 5.

    Pour bread crumbs on a saucer.

    Step 6.

    Now the beaten pork should be dipped on both sides of the beaten eggs.

    Step 7.

    Breaded pork chops completely in breadcrumbs.

    Step 8.

    When everything is prepared, all that remains is to fry the pork chops in a pan in breadcrumbs in sunflower oil. This should be done over moderate heat for 15 minutes on each side, until a golden brown crust forms.

    Recipe tip: the pan must be preheated. Very little oil is required, as for cooking scrambled eggs.

    Ready-made pork chops in breadcrumbs are served hot with a garnish of rice, mashed potatoes or vegetable salad.

    Culinary recipes and photo recipes

    Chops in bread crumbs

    In the cuisines of different countries of the world you can find a similar or even identical recipe, but under a different name. Someone claims that this is a truly French dish, someone refers it to Russian, and someone to Italian.Nonetheless, breadcrumbled chops are delicious, simple, and commendable! How to get a thin and very crispy crust on a chop, while making both meat and crust tasty? For this, we will fry pork chops in bread crumbs (always small).

    Ingredients for making chops in breadcrumbs (for 2 persons):

    • soft pork – 300-400 g
    • chicken egg – 1 pc.
    • sifted wheat flour – 100 g
    • small bread crumbs – 5 tbsp.l.
    • salt, pepper – to taste
    • sunflower oil – 15-20 ml

    Recipe for cooking chops in breadcrumbs:

    Rinse the meat with cold water, this must be done, you do not know who cut it or ” touched “in the store. Therefore, rinse the pork under running water, dry with a paper towel and cut across the fibers. For chops, it is best to take a neck or balyk. Do not beat the resulting pieces with a hammer (both sides), add spices and salt, rub them lightly into the meat.

    Chops are planned in breadcrumbs, but in order for the crackers to stick well to them, you first need to roll the meat in flour and in a beaten egg, so the crackers will not crumble. First, roll the chops in flour on both sides.

    Then dip in beaten egg.

    Chops in breadcrumbs do not need to be stewed, steamed or covered, otherwise they will lose their taste and their crunchy properties, and this is where all the salt is! Therefore, fry and serve the dish just before serving.

    A number of side dishes are suitable for this meat main course: rice and buckwheat, lentils and potatoes, as well as salads, vegetable cuts and all sorts of sauces (mustard, tomato, cream, etc.). The chops in breadcrumbs are ready!

    Breaded pork chops

    Cooking: 20 minutes

    Breaded pork chops can be a favorite in your daily diet. This dish is not only tasty, but also very nutritious and satisfying, which will appeal to all family members, young and old.

    Other Chop Recipes

    If you do not consider yourself a vegetarian, then most likely you are constantly puzzling over what to cook from a juicy piece of pork or beef!

    Pork makes excellent chops. They can be breaded in flour, or you can use breadcrumbs for this purpose. The finished chops will be juicy on the inside. And the top crust will crunch deliciously!

    If you like chops of any kind. you can try other recipes:

    Ingredients for breaded pork chops

    • Pork – 400 g
    • Chicken eggs – 2 pcs.
    • Breadcrumbs – 1 tbsp.
    • Salt – 1 tsp
    • Ground black pepper – 0.5 tsp
    • Vegetable oil – 200 ml

    How to cook breaded pork chops

    Before cooking, wash the pork piece and cut it into portions. The optimum thickness is 0.7-0.8 cm.

    If the meat was stored in the freezer, then it must be defrosted before cooking.

    Lightly grind each piece with a special hammer for beating.

    You shouldn’t be too zealous. If the meat slices are beaten to their full depth, they will not retain their juiciness during frying.

    Dip each piece on all sides in bread crumbs.

    Chicken eggs should be placed in a small bowl before use and beat with a fork.

    Now roll each piece of meat again in breadcrumbs.

    Pour the oil into a wide frying pan, heat slightly.Place the chops on the bottom.

    Cook over low heat so that the meat cooks more evenly both outside and inside.

    When the underside is golden brown, turn the chops to the opposite side.

    Chops in bread crumbs are ready!

    Serve this delicious meat dish with rice, buckwheat, pasta and, of course, potatoes.

    Pork Chops in Breadcrumbs

    Option 1: Pork Chops in Breadcrumbs – Classic Recipe

    Pork makes excellent chops that can become your favorite dish, as it is very satisfying and nutritious.They can be breaded in a flour mixture, but in breadcrumbs it still turns out tastier and juicier on the inside, and the crust on top will crunch very appetizingly.


    • 500 grams of pork;
    • 2 eggs;
    • 1 st. bread crumbs;
    • 0.5 st. tablespoons of ground black pepper;
    • 200 ml. vegetable oil.

    Step-by-step recipe for pork chops in breadcrumbs

    Rinse and chop the meat so that each piece is no thicker than 0.8 cm.If the pork has been frozen, it must be defrosted only before cooking.

    Beat off each piece of meat, rub with salt and pepper, let sit for fifteen minutes.

    Beat eggs and beat a little.

    Dip the meat in eggs and crackers, fry in a pan on both sides over medium heat for ten minutes until golden brown.

    Meat should be bought only in places checked in, better than large supermarkets, where laboratory examination of all products is carried out.It must be processed carefully so that, if cut with a knife, pink juice flows. Pork is divided into two grades, the first is the brisket, shoulder, loin, ham and groin, and the second is the shank and shank. For chops, tenderloin and loin are best.

    To distinguish old meat from new, you need to carefully examine it, fresh has a light pink color and a matte cut surface, there are almost no films in it. Old pork will be burgundy or dark red with a lot of films.It will take much longer to cook and at the same time, it will still be much tougher.

    Option 2: A quick recipe for pork chops in breadcrumbs in the oven

    Meat should be in the diet of every person, since it contains almost all the necessary substances for the normal functioning of the systems and organs of the body. After lamb, pork is the most easily digestible type of meat, which has a good effect on digestion, although it contains more proteins and fats than chicken.

    There are countless cooking options, one of them is pork chops in breadcrumbs, thanks to which a crispy, aromatic crust is obtained.Chops can be cooked in the oven in just half an hour.


    • 0.4 kg pork;
    • 1 egg;
    • 2 st. spoons of milk;
    • 1 cup of crackers.

    How to quickly cook pork chops in breadcrumbs

    Combine milk, egg and some ground pepper.

    Preheat the oven and grease the baking sheet with oil.

    Divide the pork into pieces, beat off, dip in an egg, crackers and place on a baking sheet.

    Cook at 180 ° C for ten minutes, turn over and another ten minutes.

    Pork contains B vitamins, including B12, zinc and iron. It has a beneficial effect on milk production and should be consumed by women who are breastfeeding. In addition, the use of the system improves the functioning of the nervous system, due to which sleep is normalized, and the person becomes more balanced and calm.

    Option 3: Pork chops in breadcrumbs stuffed with potatoes

    If you want to surprise your guests with an unusual tasty dish that can decorate a festive table, you should definitely try this recipe.Any garnish is suitable, the main thing is not to forget after cooking, you can sprinkle the pork rolls with grated cheese or sesame seeds.


    • 600 grams of pork;
    • 5 potatoes;
    • 2 st. tablespoons of mayonnaise;
    • 1 cup of crackers.

    Step by step recipe

    Divide the meat into pieces, beat off, but not too thin.

    Mix mayonnaise, spices, salt. Add adjika, mustard or garlic if desired.

    Spread the resulting mixture on all the meat pieces on both sides and allow time to soak (at least half an hour).

    Cut or grate the potatoes, pour over salted boiling water and leave for fifteen minutes.

    Drain the water from the potatoes and put on the meat, roll into rolls and chop with a toothpick. Dip in crackers.

    Cook for half an hour at 180 ° C.

    Despite the benefits of pork meat, it can be harmful. Firstly, in rare cases, there is an allergic reaction to it due to albumin and immunoglobulin proteins in the composition.Secondly, there can be parasites in meat, which, if improperly processed, can survive, penetrate the heart muscle and harm health.

    But if you follow all the rules and cook at a high temperature, then bacteria and parasites will not have a chance to survive. Thirdly, pork should not be overused, it is advisable to eat no more than two hundred grams per day and it is best not to forget about fresh vegetables and make from them, for example, lard, which goes well with meat dishes, including chops.

    Option 4: Pork chops in breadcrumbs and batter

    Pork chops in breadcrumbs are very easy to cook, the main thing to remember is that the softest and juiciest will come from tenderloin and loin. But it is better not to take the back part for them. Sour cream batter will give a new taste to a traditional dish and will pleasantly surprise relatives and friends. Serve with pasta, rice, buckwheat or a simple vegetable salad.


    • 400 grams of pork tenderloin;
    • 3 st.spoons of any spices;
    • 2 eggs;
    • 2 st. spoons of sour cream;
    • 6 st. tablespoons of crackers;
    • 100 grams of sunflower oil.

    How to cook:

    Chop the pork, beat on both sides, sprinkle with seasoning for the meat.

    Mix eggs, spices, salt.

    Dip the meat in eggs, roll in breadcrumbs.

    Fry over medium heat on both sides for four minutes, and then simmer for another ten minutes under the lid.

    Remove the lid and cook for another five minutes.

    Option 5: Spicy pork chops in breadcrumbs

    An ideal side dish for such chops would be a vinaigrette or a salad of fresh vegetables seasoned with homemade sour cream, it will pleasantly highlight the spiciness of the main dish.


    • 1 kg of pork;
    • 2 teaspoons of ground red pepper;
    • 1 st. a spoonful of a mixture of peppers;
    • 1 st. a spoonful of dried paprika;
    • 8 cloves of garlic:
    • 1 tsp.a spoonful of Provencal herbs;
    • 1.5 cups of crackers.

    Step by step recipe

    Rinse the pork, remove the excess to the enemy with paper towels, cut into pieces no more than three centimeters.

    Mix all the spices and seasonings.

    Beat off each piece of meat, roll in spices and breadcrumbs, refrigerate for one hour.

    Heat oil in a pan, fry each piece on both sides for ten minutes.

    Pour half a glass of boiled water and simmer for ten minutes.

    The meat according to this recipe turns out to be really spicy, so those who are sick with gastritis and ulcers should refrain from it. For everyone else, it will not only be tasty, but also healthy. Ground black pepper contains vitamins C, E, essential oil and bitter glycosyl piperine, it helps to improve appetite, strengthen muscles and improve the functioning of the nervous system, as well as increase the overall tone of the body.

    Red pepper, in turn, strengthens the immune system, helps blood circulation and metabolism, increases appetite and has a beneficial effect on the digestive system, as well as lowers blood cholesterol levels and is an excellent prophylactic against diseases of the cardiovascular system.

    Option 6: Pork Chops in Viennese Bread Crumbs

    The name of this recipe is not accidental, Vienna is considered the birthplace of soft and juicy chops in crispy breadcrumbs.


    • 2 pork balls, 150 grams each;
    • 1 egg;
    • 2 st. tablespoons of crackers;
    • 2-3 st. tablespoons of flour;
    • 1 tsp paprika;
    • spices to taste.

    Step by step recipe

    Wash the pork, put it in a plastic bag so as not to get stained with juice and beat off.

    Mix egg with spices and salt.

    Pour flour on the second plate and breadcrumbs on the third.

    Roll each piece of pork first in flour, then in an egg mixture and finally in breadcrumbs.

    In a hot skillet, fry each chop on both sides for five minutes.

    Ready-made chops can be garnished with a sprig of dill, parsley or chopped green onions, served with boiled rice, pasta or buckwheat, or with any vegetable salad.


    Breaded Pork Chops Recipe with Photos – Step by Step Breading Chops

    Breaded Pork Chops can become a favorite dish in your daily diet. This dish is not only tasty, but also very nutritious and satisfying, which will appeal to all family members, young and old.

    Other Chop Recipes

    If you do not consider yourself a vegetarian, then most likely you are constantly puzzling over what to cook from a juicy piece of pork or beef!

    Pork makes excellent chops.They can be breaded in flour, or you can use breadcrumbs for this purpose. The finished chops will be juicy on the inside. And the top crust will crunch deliciously!

    If you like chops of any kind. you can try other recipes:

    Ingredients for breaded pork chops

    • Pork – 400 g
    • Chicken eggs – 2 pcs.
    • Breadcrumbs – 1 tbsp.
    • Salt – 1 tsp
    • Ground black pepper – 0.5 tspl.
    • Vegetable oil – 200 ml

    How to cook breaded pork chops

    1. Before cooking, wash the pork piece and cut it into portions. The optimum thickness is 0.7-0.8 cm.

      If the meat was stored in the freezer, then it must be defrosted before cooking.

    2. Lightly grind each piece with a special hammer for beating.

      You shouldn’t be too zealous.If the meat slices are beaten to their full depth, they will not retain their juiciness during frying.

    3. Stir salt with black pepper. Rub each piece on both sides with this mixture. Let the meat sit for 10-15 minutes.

    4. Dip each piece with all sides in breadcrumbs.

    5. Moisten in egg.

      Chicken eggs should be placed in a small bowl before use and beat with a fork.

    6. Now roll each piece of meat again in bread crumbs.

    7. Pour oil into a wide frying pan, heat slightly. Place the chops on the bottom.

      Cook over low heat so that the meat cooks more evenly both outside and inside.

    8. When the underside is golden brown, turn the chops to the opposite side.

    9. Chops in bread crumbs are ready!

      Serve this delicious meat dish with rice, buckwheat, pasta and, of course, potatoes.

    Bon appetit!


    Secrets of juicy chops | Magic Eda.ru

    Imagine how you bite off a delicious juicy piece of meat from a chop … It melts on your tongue, spreads with billions of delicate atoms, fills your mouth with delicious juice. There is something primitive in this action – so genuine, real, without a touch of modern ideas about norms, culture, morality and other matters. A real chop has nothing to do with healthy eating, dietary issues, correct attitude towards brothers and other ethical and cultural aspects.This is food and it is perfect. Let’s figure out how to make the perfect juicy chop?

    1. Choice of meat

    In general, of course, a chop can be prepared from it you like – even a cabbage leaf that has been under a culinary hammer and then got into a pan can bear this proud title, however, the most delicious chops are obtained, perhaps, from 90,020 pork.

    If you stop at this type of meat, take the most beautiful pieces of the collar (with a minimum of fat – the fibers are perfectly soft there), thighs or shoulder blades (light pink in color and here it is just necessary with layers of fat).

    If you prefer chicken , focus on chicken fillets. Beef – Thigh, mature meat, light red color. Lamb – leg, thigh, neck, the lighter the color – the younger the meat and the softer the chop.

    2. Thickness of a piece

    Fans of beautiful glamor in the kitchen can tell you that the meat should be cut thinly-thinly – so that the chop is supposedly soft. Do not believe it! It may be soft (subject to minimal heat treatment), but juicy – never (unless, of course, this is a dish like Italian schnitzel pikkata).

    The optimum thickness of a piece is 1-1.5 cm, and you should be guided by it when you arm yourself with a sharp knife and start turning a piece of meat into a delicious dinner. Many chefs think this is the optimal size for keeping the chop full of juices.

    And yes, after cutting the meat, the future chop, as you yourself understand, needs to be… beaten off. Affectionate and gentle, without fanaticism. Excessive efforts will lead to the fact that, firstly, splashes and scraps of meat will fly throughout the kitchen, and secondly, the chop will lose all chances of remaining juicy.By the way, instead of a hammer, you can take a fashionable device – a tender. Of course, it takes up space in the kitchen, but it is convenient with it.

    3. Additives

    Many chefs say that a tasty piece of meat is enough with salt and a little pepper. If you have a different point of view and other taste preferences, of course, you can add a little dry herbs (rosemary “goes well” with meat!), Granulated garlic, chili, however, do not overdo it: if your goal is to get an excellent juicy chop with a leading taste there should be a taste of meat.

    4. Breading

    For the chop – mandatory. You can leave all sorts of steaks, roast beefs and other steaks “naked”, but in the case of a chop, a piece of fillet should be breaded without fail. For this, the meat should definitely be dried (otherwise the breading will remain in the pan) and only then thoroughly roll in … whatever you want – starting with crackers and flour and ending with starch and sesame seeds.

    5. Roasting time

    The roasting time depends on many factors (type and thickness of the meat piece, temperature regime, the quality of the frying pan and the bottom in it, and so on), however, on average, 2-3 minutes on each side on moderate fire.
    If the fire is low, and the frying time is long, you will not get a juicy chop for anything, so the advice is simple: experiment, try and look for your optimal cooking mode, no one will ever give you precise recommendations.

    Delicious juicy chop is an art, but you can do it quite well. Of course, not everyone is able to “draw” a kitchen masterpiece, however, everyone can learn to emphasize the merits of certain products. Practice is the key to success in this case, do not lose hope and work for the future result!


    Pork chops – recipes with a photo on Povar.ru (147 recipes for pork chops) / page 4

    Pork with sour cream

    Do you want to cook the most tender meat with a fragrant sauce? Then try a simple pork recipe with sour cream and onions. This dish goes well with any side dish and can be served with vegetables. … more

    Added by: Marina Zolotseva 10/22/2014

    Spicy pork chop

    If we talk about food that it is spicy, then a lot of flavors immediately appear in the mouth.They all play and create a new bouquet. He is always ambiguous. You will feel the same sensations in this dish. … more

    Added by: Julia Vetrina 05/10/2018

    Solomon Chops 3.3

    This is the fastest meat dish I know. It is suitable both for an ordinary family lunch or dinner, and for a festive table. Solomon Chops can be made from any type of meat. … more

    Added by: Galina.budanova 06/22/2019

    Pork with pumpkin mince and curry sauce 5.0

    The dish is very satisfying and self-sufficient: the most tender slices of pork with a hearty pumpkin layer, and all this is stewed in soy sauce with curry. The dish is very interesting, with a whole range of tastes and aromas. … more

    Added by: Tsibulskaya Natalya 06/11/2018

    Breaded pork chops 5.0

    The main secret of delicious chops is good meat. It is best to take the neck. Such a dish does not need advertising. It is good on its own without any additions. ..more

    Added by: Julia 04.11.2018

    Fried pork chops 5.0

    Meat chops are a common dish. I cook this on a normal day, and I can also do it for a holiday. A tasty and satisfying dish for everyone. Here’s how to cook fried pork chops. … more

    Added by: Anton Soroka 03/26/2018

    Stuffed pork chops 5.0

    If ordinary chops seem too mundane and boring to you, then try to make stuffed chops.It is not only delicious, but also very original. You can also cook for a holiday. … more

    Added by: Julia 03/06/2019

    Pork chops with pomegranate sauce 5.0

    Pork goes well with fruit, so feel free to use them for making a sauce or side dish. Here’s how to cook pork chops with pomegranate sauce. … more

    Added by: Anton Soroka 01/18/2018

    Quick chops in a pan 5.0

    When you need to whip up a lunch or dinner for the whole family, this simple idea of ​​how to cook quick chops in a pork pan comes to the rescue …I recommend adding to the piggy bank 🙂 … more

    Added by: Ekaterina Fesenko 02/19/2018

    Pork chops in bread crumbs

    Pork chops can be fried in a pan or baked in the oven, here everyone chooses to their taste. I suggest a less nutritious option for cooking pork chops in bread crumbs. … more

    Added by: Anton Soroka 07/06/2018

    Pork stew in mayonnaise 2.8

    Very tasty, tender and juicy meat.Suitable for a family meal or any festive table. Serve with any side dish or on your own with sauce and fresh vegetables. … more

    Added by: Oksana Ch. 07.07.2019

    Pork in mustard with rosemary

    Juicy pork in a spicy mustard marinade is prepared quickly and easily, and the taste will satisfy even the most demanding gourmet.

    … more

    Added by: Oksana Gorshkova 05/10/2018

    Glazed pork chops

    Juicy chops with a sweetish-spicy taste.Such is not a shame to serve even to the festive table. Here’s a great way to make glazed pork chops. Delicious, simple and interesting. … more

    Added by: Anton Soroka 03.24.2018

    Pork chops with vegetables with cheese in the oven 3.7

    I will share with you my version of cooking meat in the oven. The recipe is very simple, but the combination of meat, mushrooms, tomatoes, herbs and cheese is always a win-win! … more

    Added by: Julia 07/19/2018

    Breaded pork chops 3.3

    Juicy and crunchy pork chops are a great addition to pasta, boiled or raw vegetables, and salad. I’ll tell you about a recipe for how to cook breaded pork chops. … more

    Added by: Anton Soroka 01/15/2018

    Pork chops with cheese in the oven 5.0

    When you need to quickly and satisfyingly feed your family or unexpected guests, this recipe for cooking meat always comes to our aid. There is very little time for active preparation, and the oven will finish everything…. more

    Added by: Julia 10.24.2018

    Chinese pork chops 4.5

    I came across this recipe a long time ago and since then I have been preparing chops just like that. Chinese pork chops are very tender and delicious, try it! … more

    Added by: Ira Samokhina 08/13/2018

    Pork loin in soy sauce with garlic 5.0

    If you do not know how to cook fried meat deliciously and quickly, then this recipe is for you. This is a great alternative to regular chops.Try it! … more

    Added by: Julia 09/15/2018

    Pork with mustard sauce 5.0

    Do you want a juicy and satisfying piece of meat? If you like pork? I have one recipe for how to cook pork with mustard sauce. Add honey to the sauce or use only hot mustard. … more

    Added by: Anton Soroka 17.03.2018

    Escalope with Parma ham 5.0

    Escalope is a thin piece of meat fried until crispy.It can be made from any meat: pork, beef, veal and even chicken. We have a pork escalope with thyme and Parma ham. … more

    Added by: Tsibulskaya Natalya 06/21/2018

    Juicy pork chop 1.0

    Pork is a universal meat! It can be pickled, fried, baked, boiled. Today I propose to cook juicy chops 🙂 … more

    Added by: Anton Soroka 07/19/2018

    Pork schnitzel with cream sauce 5.0

    Pork schnitzel with creamy sauce is a great way to diversify your home diet.Thinly beaten pieces of pork, fried in a crust of flour, eggs and bread crumbs … the guests will be delighted! … more

    Added by: Ira Samokhina 16.07.2018

    Pork chop in spices 5.0

    Just fried meat can be delicious! Breaded chops in spices and fry in hot oil – it will be delicious, juicy and appetizing! … more

    Added by: Julia Vetrina 07/15/2018

    Pork chops with vegetable garnish 5.0

    Chops with stewed vegetables are a simple and tasty dish that any housewife can handle.See how to cook pork chops with a vegetable side dish. Make your loved ones happy! … more

    Added by: Ira Samokhina 11.05.2018

    Breaded pork in a pan 3.7

    For this dish you can use any part of the pork pulp: adrenal gland, back part or cue ball, tenderloin. I had the back. I’ll tell you about how to cook breaded pork in a pan. … more

    Added by: Anton Soroka 04/01/2018

    Pork chop in a double boiler

    If you are a lucky owner of a double boiler, you probably have cooked vegetables and chicken in it more than once.But what if you make a meat dish that is usually fried or baked? It will definitely be unusual! Try it! … more

    Added by: Julia Vetrina 03/19/2018

    Chops with mustard and mayonnaise in the oven 4.3

    You will get juicy pork chops even without using a frying pan – in the oven. The mustard and mayonnaise sauce will give them a bright and piquant taste. This dish will be appreciated by men. … more

    Added by: AlenaPrika 18.01.2020


    Meat calorie table – Bonduelle

    Meat is a food group that is a source of protein of high nutritional value and mineral components such as iron, phosphorus, sulfur, magnesium, as well as vitamins PP, B 2 and B 1 . Lean meat is the mainstay of a protein diet. However, meat contains saturated fatty acids, which increase serum cholesterol levels and contribute to coronary heart disease.

    91 211 77 91 212

    91 211 82

    91 211 60

    Meat calories
    Item Number Energy value (kcal) Proteins (g) Fat (g) Carbohydrates (g)
    Boiled lamb 100 g 243 22.0 17.2 0.0
    Braised lamb, canned 100 g 191 17.4 13.4 0.2
    Lamb, shoulder blade 100 g 284 15.6 25.0 0.0
    Lamb, ham 100 g 232 18.0 18.0 0.0
    Beef Stroganoff 100 g 220 19.5 14.3 3.7
    Steamed beef meatballs 100 g 194 14.0 11.6 8.2
    Beef steak 100 g 214 28.8 11.0 0.0
    Special ham, canned 100 g 126 17.6 6.2 0.0
    Udder 100 g 173 12.3 13.7 0.0
    Boiled beef 100 g 254 25.8 16.8 0.0
    Boiled beef in its own juice, canned 100 g 214 15.4 16.9 0.0
    Beef stew, canned 100 g 220 16.8 17.0 0.2
    Beef, brisket 100 g 217 19.3 15.7 0.0
    Beef, roast 100 g 117 20.9 3.6 0.0
    Beef, chop 100 g 157 16.7 10.1 0.0
    Beef, roast beef 100 g 152 21.5 7.3 0.0
    Beef, sirloin 100 g 113 20.1 3.5 0.0
    Lamb goulash, canned food 100 g 213 14.2 15.6 3.9
    Beef goulash 100 g 148 14.0 9.2 2.6
    Beef goulash, canned food 100 g 212 16.8 14.3 3.9
    Pork goulash, canned food 100 g 333 13.1 29.4 3.9
    Roast loin 100 g 291 30.4 18.7 0.7
    Tourist breakfast (lamb), canned food 100 g 210 18.0 15.2 0.2
    Tourist breakfast (beef), canned food 100 g 217 20.5 14.9 0.2
    Tourist breakfast (pork), canned food 100 g 347 16.9 31.0 0.2
    Horse meat 100 g 121 20.9 4.1 0.0
    Beef cutlets 100 g 220 14.6 11.8 13.6
    Pork cutlets 100 g 340 10.6 26.8 13.6
    Veal cutlets, breaded 100 g 365 27.1 21.3 17.4
    Roasted rabbit 100 g 233 25.0 14.8 0.0
    Boiled rabbit 100 g 204 24.6 11.7 0.0
    Beef brains 100 g 124 11.7 8.6 0.0
    Meat in white sauce (beef), canned 100 g 220 18.0 14.8 3.6
    Rabbit 100 g 156 21.0 8.0 0.0
    Olenina 100 g 125 21.0 4.5 0.0
    Venison of the 1st category 100 g 155 19.5 8.5 0.0
    Meat pate (beef), canned food 100 g 275 16.1 23.3 0.4
    Liver paste, canned food 100 g 301 11.6 28.1 3.4
    Lamb liver 100 g 101 18.7 2.9 0.0
    Beef liver 100 g 125 20.0 3.1 4.0
    Pork liver 100 g 130 22.0 3.4 2.6
    Veal liver 100 g 124 19.2 3.3 4.1
    Lamb kidney 100 g 13.6 2.5 0.0
    Beef kidney 100 g 86 15.2 2.8 0.0
    Pork kidneys 100 g 102 16.8 3.8 0.0
    Chopped minced meat cutlets, assorted 100 g 284 13.0 21.1 11.8
    Chopped veal meatballs 100 g 250 16.2 14.6 14.3
    Chopped minced meatballs assorted 100 g 272 13.5 17.5 15.9
    Salo 100 g 797 2.4 89.0 0.0
    Fatty pork, canned 100 g 486 11.5 48.9 0.0
    Boiled pork 100 g 364 22.6 30.0 3.1
    Braised pork 100 g 225 11.4 19.8 1.2
    Braised pork, canned 100 g 349 14.9 32.2 0.2
    Pork, brisket with bone 100 g 174 21.0 10.0 0.0
    Pork shoulder 100 g 257 16.0 21.7 0.0
    Pork, ham 100 g 261 18.0 21.3 0.0
    Pork, neck 100 g 267 16.1 22.8 0.0
    Pork, dewlap 100 g 630 7.4 67.8 0.0
    Breaded pork chops 100 g 351 19.0 24.1 15.9
    Lamb hearts 100 g 13.5 2.5 0.0
    Beef hearts 100 g 96 16.0 3.5 0.0
    Pork hearts 100 g 165 16.9 4.8 0.0
    Beef leg jelly 100 g 6.0 4.0 0.0
    Boiled veal 100 g 131 30.7 0.9 0.0
    Veal, shoulder 100 g 106 19.9 2.8 0.0
    Veal, pulp 100 g 105 20.5 2.4 0.0
    Veal, ham 100 g 108 19.9 3.1 0.0
    Braised pork ribs 100 g 210 7.9 19.2 2.2
    Wild duck 100 g 121 22.7 3.1 0.5
    Pork shashlik 100 g 324 26.5 23.1 0.0
    Beef schnitzel 100 g 338 17.6 25.1 10.2
    Pork schnitzel 100 g 400 18.8 32.1 9.8
    Pork escalope 100 g 472 21.7 42.7 1.5
    Beef tongue 100 g 146 12.2 10.9 0.0
    Beef tongue in jelly 100 g 212 22.4 13.6 2.4
    Pork tongue 100 g 165 16.5 11.1 0.0

    Meat – nutritional values ​​and effects on human health

    Pork more than any other type of meat contains vitamin B 1 , which is needed for the correct metabolism of carbohydrates and for the proper functioning of the nervous system.It should be consumed in limited quantities – it belongs to the group of red meat, which contains a large amount of fat.

    Beef is a rich source of vitamin B 12 , which is essential for the growth of all cells in the body. Beef also contains a lot of iron and zinc. Just like pork, beef should be eaten occasionally.

    Game is meat obtained from slaughtered wild animals approved for consumption by the veterinary service.It is characterized by a low fat content and high taste.

    Rabbits is a very valuable meat with a high protein content – over 20%, and a low fat content (3-5%). In addition, this meat is rich in minerals (salt, iron, calcium and phosphorus), vitamins (especially of the B group) and trace elements (copper, cobalt and zinc). An additional very important property of rabbit meat is the high digestibility of its protein by the human body – about 90%. It is also worth noting the low cholesterol content of rabbit meat, which is why it is suitable for this reason for people who are at risk of circulatory system diseases.

    Recommended storage method

    Store washed and well-dried raw meat in the refrigerator in containers specially designed for this purpose. Meat, cut into small pieces and placed in plastic bags, can be stored in the freezer for about 2-3 months.

    Pork Chops in Spinach Batter

    Pork Chops in Green Spinach Batter – a delicious meal enriched with nutrients. Spinach leaves are the best cholesterol suppressant.

    Blended spinach leaves can be safely added to various dishes. The effect will be twofold: the body will learn its portion of vitamins and phytonutrients, and the products will receive a non-standard color with an almost unchanged taste. Since pork is considered a “heavy” meat, chops are always served with vegetables. In this case, a thick fresh tomato sauce is used.


    • pork – 400 g;
    • eggs – 1 pc.;
    • spinach – 1 small bunch;
    • wheat flour – 2/3 st.;
    • vegetable oil – 80 ml;
    • sweet onions – 1 pc .;
    • tomatoes – 200 g;
    • lemon juice – 1 tsp;
    • red hot pepper – ¼ pod;
    • salt – 2/3 tsp;
    • mixture of spices for meat – 1.5 tsp;
    • fresh dill.

    Cooking Recipe

    Juicy and soft chops are obtained from chilled meat, frozen pork is not as good as chops.A batter of one large egg and spinach juice is enough for six small chops.

    1. For whipping batter, take a deep container. Break a large egg.

    2. Pour the chopped spinach leaves. If the spinach stalks are thin, they will come in handy too.

    3. Put small pinches of salt and hot spices into a bowl. The batter is pierced with an immersion blender. The resulting green color of the batter will remain almost the same after the pork chops are fried.

    4. A piece of pork fillet is divided into 6 parts, the fat is cut off.

    5. Pieces of meat are beaten on both sides.

    6. Sprinkle the pork with salt and spices.

    7. Dip the chops in wheat flour.

    8. The pork chops are dipped in spinach batter.

    9. Roll the chops in flour again and immediately put them in a hot frying pan.

    10.Cook the thin pork chops for 4 minutes on each side. The fire should be below average so that the meat and batter do not become overdried. After turning the pork pieces, cover the pan.

    11. Transfer the hot pork chops to a paper towel.

    Meat sauce is one of the simplified variations of tomato salsa.

    Sweet onions are cut into very small cubes. For spiciness, put a quarter of a pod of red pepper, the shape of the slicing is arbitrary.

    Cherry is cut into cubes along with the skin, it is quite thin in these tomatoes. If other varieties are used, the peel is removed. Pour in a teaspoon of lemon juice and two tablespoons of oil. Salt is added to taste. Stir the sauce.

    The chops in green spinach batter are transferred to plates. Above – a little fresh vegetable sauce. The final touch – sprinkle the pork with chopped fresh dill.

    Bon appetit!


    Popular Recipes

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    Slow Cooked Creamy Pork Chops – Recipes

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    Ten minutes is all you need to prepare these Slow Cooked Pork Chops , Boneless or Boneless Pork Chops Cooked in a Homemade Creamy Sauce (no batch seasoning required!) Serve with mashed potatoes or rice and vegetables for a light dinner throughout the week.

    ANY multicooker recipe has a lot to love, but I promise these multicooker pork chops won’t disappoint! If you like pork recipes, you might also like pork chops with creamy mustard sauce or pork tenderloin.

    What I love about this recipe:

    • EASY , This is basically a dump and forget the pork chop recipe.
    • No seasoning packages. This multicooker recipe is as “from scratch” as you would like to make it and you will find it tastes better and is just as simple.
    • Homemade Cream Soup . This step is optional, but if you’re ready to cook a little more, my homemade chicken cream and mushroom cream recipes take these pork chops to the next level.

    When buying pork chops:

    Pitted and Pitted: You can use any of these for this recipe, but in reality, pork chops with bones tend to give better results. This is because they tend to have slightly more marbling (or greasy spots on the meat).So whichever cut you choose, look for some marbling.

    Thick and pink. Look for thicker pork chops (about 3/4 inch). Thicker patties will cook well and are tender in a slow cooker and will not dry out. Also, don’t forget to choose pork that has a pleasant pink or even rose red color. Avoid pale pork chops or dark pork stains.

    How to cook pork chops

    1. Place the pork chops in the multicooker. Spray non-stick spray on the multicooker and place the pork chops on the bottom.

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    2. Mix the sauce. Combine remaining ingredients and pour over pork chops.

    3. Cook LOW for 6-7 hours or HIGH for 3-4 hours.

    4. Serve on mashed potatoes or rice.

    Freezing instructions:

    Place pork chops in a resealable 1 gallon freezer bag.Top with sauce and pork. Freeze for up to 3 months. Thaw in the refrigerator overnight. Cook according to the instructions.

    I love you multicooker? Try this:

    You Can Too Follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes.

    Slow cooked creamy pork chops

    Multicooker creamy pork chop without seasoning. Easiest Slow Pork Recipe Made From Scratch! A family favorite!

    .wprm -cipe-rating .wprm-rating-star.wprm-rating-star-full svg * {fill: #fff}

    Course: Basic course

    American cuisine

    Cooking time: 10 minutes.

    Cooking time: 3 hours.

    Spent on the forum: 3 hours 10 minutes

    Servings: 5

    Calories: 299 kcal

    • 4-6 pork chops (boneless or boneless)

    • 10.5 ounces mushroom cream (or homemade)

    • 10.5 ounce jar of cream chicken (or homemade)

    • 1 glass of milk

    • 2 cubes of minced chicken ingot (or 2 teaspoons of ingot)

    • 2 tablespoons dried parsley

    • 1/2 teaspoon dried dill

    • 1 teaspoon of garlic powder

    • 1 teaspoon of onion powder

    • 1/2 teaspoon dried basil

    • 1/2 teaspoon pepper

    Regular USA United States of America – Metric

    • Spray non-stick spray on the multicooker and place the pork chops on the bottom.