Pork, chop, coated, NS as to fat eaten
Common food
A breaded and fried pork chop, offering a satisfying crunch that gives way to tender, juicy meat. Nutritionally, it's a protein powerhouse, delivering over 25g per 100g serving, though the coating adds a moderate amount of carbohydrates and fat.
Calorie split: 48% protein · 13% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore the textural contrast—the shatteringly crisp crust against the savory, succulent pork. It's a versatile comfort food that pairs well with everything from applesauce to mashed potatoes and is a staple in many home kitchens and diners.
⚠️ Watch-outs & how to enjoy it better
The frying process increases saturated fat and calorie content, which can be a concern for heart health or weight management. The breading can also cause a sharper blood sugar spike for some. To counteract this, pair with a large portion of non-starchy vegetables (like steamed broccoli or a vinegar-based slaw) to add fiber, and consider using an air fryer or oven-baking for a lighter preparation.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential B vitamins like thiamin and niacin.
- Contains minerals such as selenium and phosphorus.
- The breading can help retain moisture during cooking.
- A familiar, comforting source of energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Japanese dish Tonkatsu, a breaded pork cutlet, was adapted from European schnitzel in the late 19th century and is now a core part of yoshoku (Western-influenced Japanese cuisine).
Full nutrition (USDA data · scales with serving)
| Water | 56.1 g |
| Energy | 219 kcal |
| Protein | 25.5 g |
| Total lipid (fat) | 9.2 g |
| Carbohydrate, by difference | 7.2 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.62 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 241 mg |
| Potassium, K | 397 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 44.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.66 mg |
| Riboflavin | 0.22 mg |
| Niacin | 8.1 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 11.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 69.1 mg |
| Vitamin B-12 | 0.57 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.56 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 2.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.85 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.13 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, cured, salt pork, raw — USDA does not publish this profile for Pork.
| Tryptophan | 0.02 g |
| Threonine | 0.17 g |
| Isoleucine | 0.13 g |
| Leucine | 0.35 g |
| Lysine | 0.42 g |
| Methionine | 0.07 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.19 g |
| Tyrosine | 0.08 g |
| Valine | 0.24 g |
| Arginine | 0.52 g |
| Histidine | 0.06 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.69 g |
| Glycine | 0.36 g |
| Proline | 0.27 g |
| Serine | 0.19 g |
FAQ
How is the nutrition different from an un-breaded pork chop?
The breading adds carbohydrates (from flour or panko) and absorbs more oil during cooking, increasing both the calorie and fat content compared to a grilled or baked chop.
Can I make a healthier version at home?
Yes. Use whole-grain breadcrumbs, air-fry or bake on a rack instead of deep-frying, and choose a leaner cut like a loin chop. Pounding the chop thin also reduces cooking time and oil absorption.
Is the fat content mostly from the pork or the cooking method?
It's a combination. The cut itself has intramuscular fat, but a significant portion of the total fat comes from the oil absorbed by the breading during frying.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.19 kcal/g · 47% calories from protein · 0.4 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.97 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.