Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled
Whole food · Pork Products
Photo: Wikipedia
This is a lean, boneless cut from the top of the pork loin, broiled to a tender, juicy finish with a mild, clean pork flavor. The cooking method renders most of the fat, resulting in a firm yet succulent texture that's less fatty than other chops. It's a high-protein, low-carb staple, delivering 26.62 grams of protein per 100 grams with virtually no carbohydrates.
💚 Why it's loved
People love it for its mild, adaptable flavor that readily absorbs marinades and seasonings, making it a weeknight favorite. Its quick-cooking, lean nature fits perfectly into high-protein or low-carb meal plans without feeling heavy.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can easily become dry and tough if overcooked, which is a common pitfall. To counter this, use a meat thermometer to pull it at 145°F (63°C) and let it rest for 5 minutes; brining or marinating beforehand also helps lock in moisture.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in carbohydrates and sugars
- Provides essential B vitamins like thiamine and niacin
- Contains minerals such as selenium and phosphorus
- Lean cut with moderate fat content after broiling
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' chop is essentially the pork equivalent of a beef New York strip steak, cut from the same muscle (the longissimus dorsi) along the animal's back.
Full nutrition (scales with serving)
| Water | 62.9 g |
| Energy | 196 kcal |
| Energy | 820 kj |
| Protein | 26.6 g |
| Total lipid (fat) | 9.1 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.63 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 230 mg |
| Potassium, K | 357 mg |
| Sodium, Na | 44.0 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 43.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.64 mg |
| Riboflavin | 0.19 mg |
| Niacin | 8.2 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.70 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 76.0 mg |
| Betaine | 2.8 mg |
| Vitamin B-12 | 0.59 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.02 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.04 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 3.2 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 | 0.12 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.22 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.6 g |
| MUFA 18:1 c | 3.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.91 g |
| PUFA 18:2 n-6 c,c | 0.88 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.03 g |
| PUFA 20:3 | 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 |
| Fatty acids, total trans | 0.09 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 18:1 t | 0.06 g |
| TFA 18:2 t,t | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 73.0 mg |
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.73 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.07 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How is this different from a regular pork chop?
A 'top loin' chop is cut from a specific, leaner part of the loin. It's boneless and has a more uniform shape than a standard rib chop or blade chop, which often contain a T-shaped bone and more surrounding fat.
What's the best way to cook it to avoid dryness?
Broiling is fast, so watch it closely. For best results, let the seasoned chops come to room temperature for 20 minutes first. Cook 4-5 inches from the heat source for about 4-5 minutes per side, using a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
Can I use this cut for stir-fries or stews?
Yes, but it's not ideal. Its lean nature means it can toughen with long cooking. For stir-fries, slice it thinly against the grain and cook very quickly over high heat. For stews, a fattier cut like pork shoulder would be more forgiving and flavorful.