Boneless porkchop

Meat

Item Rating: 74/100

1 serving (170 grams) contains 206 calories, 23.0 grams of protein, 12.0 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (236.1g)

Calories		286.1
% Daily Value*
Total Fat		16.7 g	21%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0 g
Cholesterol		91.7 mg	30%
Sodium		81.9 mg	3%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		31.9 g	63%
Vitamin D		9.7 mcg	48%
Calcium		15.3 mg	1%
Iron		1.1 mg	6%
Potassium		488.9 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 150 cal (54.1%)

Protein: 127 cal (45.9%)

Carbs: 0 cal (0.0%)

About Boneless porkchop

Boneless pork chops are a cut of pork, typically taken from the loin, that is free of bones and often trimmed of excess fat. Originating from the domesticated pig, pork has been a staple in various global cuisines including American, Chinese, and European dishes. Pork chops are versatile and can be grilled, pan-fried, baked, or broiled. Nutritionally, boneless pork chops are a good source of protein, providing about 26 grams of protein per 3-ounce serving, which is essential for muscle growth and repair. They also offer important vitamins such as thiamine (B1) and niacin (B3) and minerals like phosphorus and selenium, contributing to various bodily functions. However, pork chops can contain saturated fat, so portion control is advised for those monitoring heart health or cholesterol levels.

Health Benefits

• Rich in protein (26 grams per 3-ounce serving), supporting muscle maintenance and repair.
• Provides thiamine (Vitamin B1), which is vital for converting food into energy and supporting nervous system health.
• Contains selenium (about 33% of the RDI per serving), which plays a crucial role in antioxidant defense and thyroid function.

Dietary Considerations

Allergens: None known

Suitable for: High-protein diets, low-carb diets, gluten-free diets

Not suitable for: Vegan diets, vegetarian diets, low-fat diets

Selection and Storage

Store boneless pork chops in the refrigerator at 40°F or below and use within 3-5 days. For longer storage, freeze in airtight packaging for up to 6 months. Thaw in the refrigerator rather than at room temperature to maintain safety and quality.

Common Questions About Boneless porkchop Nutrition

Is boneless pork chop high in protein?

Yes, boneless pork chop is a great source of protein. A 3-ounce serving contains approximately 22-24 grams of high-quality protein, making it an excellent option for muscle building and repair.

Can I eat boneless pork chop on a keto diet?

Yes, boneless pork chop is keto-friendly as it is naturally low in carbohydrates and high in protein. A 3-ounce serving contains almost 0 grams of carbs and is a great option for those following a ketogenic lifestyle.

What are the health benefits and concerns of eating boneless pork chop?

Boneless pork chops are rich in protein, B vitamins (such as B6 and B12), and essential minerals like zinc and selenium, which support metabolism and immune function. However, they can be high in saturated fat, so it's important to choose lean cuts and cook them with minimal added fat for a healthier option.

What is the recommended serving size for boneless pork chop?

A typical serving size for boneless pork chop is about 3-4 ounces, which is roughly the size of a deck of cards. This serving provides around 150-200 calories, depending on the cut and cooking method.

How does boneless pork chop compare to chicken breast?

Boneless pork chop is slightly higher in fat and calories compared to skinless chicken breast. For example, a 3-ounce serving of pork chop has around 150-200 calories and 6-9 grams of fat, while chicken breast has about 140 calories and 3 grams of fat. Pork chops are a flavorful alternative but may not be as lean as chicken breast.

Data Sources & Scientific References