High-quality meat (PER 250G)
Why are they called Pork Chop?
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion.
Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed recipes. They can be used boneless or bone-in. Pork chops are usually cut between 1 and 5 centimeters (1⁄2 and 2 inches) thick. Improved breeding techniques have made it possible to cook pork to a lower temperature, helping it to remain juicy, while still being safe to eat. United States government guidelines recommend a minimum cooking temperature of 63 °C (145 °F).