Generality
Chops are one of the most common and requested cuts of pork in Italy; the animal from which they are obtained mainly is precisely the Suis Scrofa Domesticus, or the pig (also called pig or pig).
Chops are improperly considered a cut of fatty meat, since they derive mainly from the pig; in reality, in addition to coming from light pigs and not heavy ones (intended for the production of cured meats), the chops essentially contain the muscle of the loin, or white and basically lean meat (although not superimposable to the thinness of the rabbit or to the breast of the poultry) ). The only difference between a carré chop and a loin medallion (or arista) is that the latter, in addition to being boned, undergoes an accurate superficial degreasing (only partially applicable to chops). Being young animals, therefore slimmer than the adult pig, calf and lamb certainly have even leaner chops.
Chops can be used in different ways; the most traditional and "apparently" simple preparation is grilled cooking, in reality, cooking a grilled chop reaching the heart of the food, keeping it tender and without drying it is a job for skilled cooks. There is no lack of cooking on the plate, in the pan, in the oven and in the sauce; however, the presence of the bone pleasantly recalls the use of the hands, which are used with greater satisfaction in front of a grill and much less on moist or elaborate preparations. Excellent and pleasantly surprising, the combination with apples, watch our videoricetta stuffed pork chop on apple bed
NB . The carré can be used whole for the preparation of roasts.
Nutritional characteristics
As anticipated, the chops are a sufficiently lean cut of meat; they bring more fat than chicken and turkey or rabbit breasts, but they certainly can't be classified as fatty meats.
The protein intake is remarkable and of high biological value, while the energy lipids are mainly saturated and an important steroid fraction of cholesterol is present; chops do NOT contain carbohydrates.
From the saline point of view, the chops contain good amounts of potassium and iron, while as far as vitamins are concerned, excellent amounts of thiamine (vit. B1), riboflavin (vit. B2) and niacin (vit. PP) are observed.
NB : The values shown below and extrapolated from the INNRAN tables refer to generic steaks (probably obtained from the carré) and to the pork loin.
Nutritional composition of pork, light, steak, raw and pork, light, loin - Reference values of INRAN Food Composition Tables
| Nutritional composition for 100 grams of edible portion. Pork, light, steak, raw | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Nutritional composition per 100 grams of edible portion Pork, light, loin: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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