Fried porkchop

Dinner

Item Rating: 61/100

1 serving (150 grams) contains 340 calories, 25.0 grams of protein, 22.0 grams of fat, and 10.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		539.7
% Daily Value*
Total Fat		34.9 g	44%
	Saturated Fat	12.7 g	63%
	Polyunsaturated Fat	0 g
Cholesterol		127.0 mg	42%
Sodium		714.3 mg	31%
Total Carbohydrates		15.9 g	5%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		39.7 g	79%
Vitamin D		0 mcg	0%
Calcium		31.7 mg	2%
Iron		1.9 mg	10%
Potassium		476.2 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

🍯 Low sugar

⚠️ Contains trans fat

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 314 cal (58.5%)

Protein: 158 cal (29.6%)

Carbs: 63 cal (11.9%)

About Fried porkchop

A fried pork chop is a popular dish found in various cuisines, particularly American and Southern cooking, but also appears in Asian recipes such as tonkatsu in Japan. Typically, pork chops are coated in seasoning or batter and fried until golden brown. Pork chops are a rich source of protein, offering around 26 grams per 100 grams, making them beneficial for muscle growth and repair. They also provide vitamins such as B6 and B12, which are essential for energy metabolism and nerve health. Pork chops contain minerals like selenium, which supports thyroid function and immunity. However, due to frying, the dish may be higher in fat compared to other cooking methods, especially if cooked with additional oil or butter.

Health Benefits

• Excellent source of protein (26 grams per 100 grams), supporting muscle repair and growth.
• Rich in vitamin B12, which aids in nerve function and the production of red blood cells.
• Contains selenium, an antioxidant that supports immune system function and thyroid health.

Dietary Considerations

Allergens: Contains wheat (if coated in flour), egg (if used in batter), soy (if soy sauce is added)

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

Not suitable for: Vegetarian diets, vegan diets, low-fat diets

Selection and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness without drying out.

Common Questions About Fried porkchop Nutrition

Is fried pork chop high in protein?

Yes, fried pork chops are high in protein. A 3-ounce serving typically contains around 22-25 grams of protein, making it an excellent source for supporting muscle repair and growth. However, the protein content can slightly vary based on the cut of meat and frying method.

Can I eat fried pork chop on a keto diet?

Yes, fried pork chops can be keto-friendly as they are naturally low in carbs if prepared without a sugary marinade or carb-heavy breading. To ensure compatibility with a keto diet, use almond flour or pork rinds for breading instead of traditional breadcrumbs.

Are there health concerns with eating fried pork chops?

Fried pork chops can be high in calories and saturated fat, with a 3-ounce serving containing about 250-350 calories, depending on the frying oil and any coatings used. Consuming them regularly may increase the risk of heart disease if paired with an unhealthy diet. Opting for lean cuts and healthier cooking oils can mitigate some of these concerns.

How much fried pork chop should I eat per serving?

A typical serving of fried pork chop is about 3-4 ounces, roughly the size of a deck of cards. This portion provides a balanced amount of protein without excessive calories, fitting well within a healthy diet when paired with vegetables or whole grains.

How does a fried pork chop compare to grilled or baked pork chops?

Fried pork chops are generally heavier in calories and fat compared to grilled or baked versions due to the added oil used in frying. For example, a grilled pork chop of the same size will typically have 100-150 fewer calories but still retain similar protein content. Baking or grilling is recommended for a healthier preparation.

Data Sources & Scientific References