One of the most popular pork meat cuts. A leaner loin cut taken perpendicularly to the pig's spine, it contains a rib or a part of it.
This 3/4 inch thick cut is perfect for frying, grilling or roasting. It can also be marinated, topped with or dipped in different types of sauces - barbecue, chili, soy sauce with calamansi, or an specialty salsa.
A hundred-gram of raw pork chops provides a boosting 42% daily recommended intake of protein with high quality amino acids, 48% selenium, and 33% niacin. They are also a good source of B-vitamins, phosphorous, and zinc.
These nutrients are essential in muscle repair, energy production, red blood cell production, and strong immune system. Selenium helps in the formation of antioxidants that help protect from cell damage.
To ensure food safety, recommended minimum temperature is at 145° F or 63° C.
Delivered frozen, vacuum packed by 4/5 pieces
Pork Chop Stuffed in Herbs
1 pack Pork Chops (250g)
2 tbsp celery leaves, chopped
1 tbsp pre-chopped, washed Aromatic Parsley Herbs
1/2 tsp sage
1/2 tsp paprika
1/4 tsp dried thyme
1 tbsp onion, chopped
2 tbsp butter
3/4 cup bread crumbs
2/3 cup chicken broth
Salt and pepper
Sauté celery leaves and onion with half of the butter in a pan.
Remove from the heat.
Add bread crumbs with the seasonings and a part of the chicken broth and stir to make the stuffing.
Slice each pork chop across - from the side of fat up to the bone.
Scoop half a cup or so of the stuffing and insert to each pocket.
Make both ends meet by sticking a toothpick on the edge.
On the same pan, melt remaining part of the butter over medium heat.
Fry the pork chops on both sides until golden brown.
In a baking sheet covered lightly in oil, place the chops and pour the rest of the broth over then cover.
Bake at 350° F until the juices run clear, around 40-50 minutes. Remove toothpick.
Serve and enjoy!