Generality
The chops represent one of the most common and requested cuts of pork in Italy; the animal from which they are mainly obtained is precisely the Suis Scrofa Domesticus, or the pig (also called pig or pig).
The chops are improperly considered a cut of fatty meat, since they derive mainly from pork; actually, in addition to coming from light pigs and not from those heavy (intended for the production of cured meats), the chops essentially contain the loin muscle, that is white and basically lean meat (although not superimposed on the leanness of the rabbit or the breast of poultry). The only difference between a loin chop and a loin medallion (or pork loin) is that the latter, in addition to being boned, undergoes an accurate superficial degreasing (only partially applicable to chops). Being young animals, therefore more slender than the adult pig, veal and lamb certainly possess even leaner chops.
The chops can be used in different ways; the most traditional and "apparently" simple preparation is cooking on the grill, in reality, cooking a grilled chop reaching the heart of the food, keeping it tender and without drying it is a "feat of expert chefs. There is no shortage of cooking on the plate, in a pan, in the oven and with sauce; however, the presence of the bone pleasantly recalls the use of the hands, which are used with greater satisfaction in front of a barbecue and much less on moist or elaborate preparations. Excellent and pleasantly surprising, the combination with apples, see our video recipe stuffed pork chop on a bed of apples
NB. The loin can be used whole for the preparation of roasts.
Nutritional characteristics
As anticipated, the chops are a sufficiently lean cut of meat; they provide more fat than chicken and turkey breast or rabbit, but they certainly cannot be classified as fatty meats.
The protein intake is considerable and of high biological value, while the energy lipids are mainly saturated and there is an important steroid fraction of cholesterol; the chops DO NOT contain carbohydrates.
From the saline point of view, the chops contain good quantities of potassium and iron, while as regards the vitamins, there are excellent quantities of thiamin (vit. B1), riboflavin (vit. B2) and niacin (vit. PP).
NB: The values shown below and extrapolated from the INNRAN tables refer to generic steaks (probably obtained from the loin) and pork loin.
Nutritional composition of pork, light, steak, raw and pork, light, loin - Reference values of the INRAN Food Composition Tables
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