Pork, fresh, loin, blade (chops), boneless, separable lean only, boneless, cooked, broiled
Whole food · Pork Products
Photo: Wikipedia
This is a lean, boneless cut from the shoulder end of the pork loin, known for its fine grain and mild, clean flavor. When broiled, it develops a light, savory crust while the interior remains tender and juicy, though it can dry out if overcooked. Nutritionally, it's a powerhouse of high-quality protein with very little fat and virtually no carbohydrates.
💚 Why it's loved
People love its clean, versatile flavor that acts as a perfect canvas for marinades, rubs, and sauces. Its lean, uniform texture makes it ideal for quick, weeknight cooking methods like broiling or grilling.
⚠️ Watch-outs & how to enjoy it better
Its low fat content means it can become dry and tough if overcooked, which is a common pitfall. To counteract this, use a meat thermometer to pull it at 145°F (63°C), let it rest, and consider a brief marinade with oil or acid to help retain moisture.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in fat, especially saturated fat
- Naturally carbohydrate-free, suitable for low-carb diets
- Rich in B vitamins, particularly thiamine (B1) and niacin (B3)
- Good source of minerals like selenium and phosphorus
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blade' in the name refers to the cut's proximity to the pork shoulder blade bone, which is removed for this boneless preparation.
Full nutrition (scales with serving)
| Water | 65.0 g |
| Energy | 169 kcal |
| Energy | 706 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 6.7 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.89 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.92 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 284 mg |
| Potassium, K | 430 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 47.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.67 mg |
| Riboflavin | 0.26 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.54 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 74.3 mg |
| Betaine | 2.7 mg |
| Vitamin B-12 | 0.69 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 26.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin D3 (cholecalciferol) | 0.60 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.54 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.56 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 76.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.72 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 1.1 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.09 g |
FAQ
What's the difference between this and a regular pork loin chop?
This cut comes from the shoulder end of the loin, making it slightly more marbled and flavorful than the center-cut loin, but still very lean compared to shoulder cuts.
How do I prevent it from drying out when broiling?
Pat it dry, season well, and broil on high heat for a short time (about 4-5 minutes per side for a 1-inch chop). Use an instant-read thermometer and remove it at 145°F (63°C), then let it rest for 3-5 minutes.
Is this a good cut for meal prep?
Yes, its lean profile and quick cooking time make it excellent. Slice it thin after cooking for salads, grain bowls, or wraps, and store in portions for the week.