Pork, fresh, loin, top loin (chops), boneless, separable lean only, with added solution, cooked, pan-broiled
Whole food · Pork Products
Photo: Wikipedia
This is a lean, boneless pork loin chop, typically sold with a small amount of added solution to enhance juiciness and tenderness. When pan-broiled, it develops a savory, slightly caramelized exterior while the interior remains tender and mild-flavored, with a firm yet not tough texture. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates, making it an excellent choice for muscle maintenance and low-carb diets.
Calorie split: 72% protein · 0% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its clean, mild pork flavor that acts as a versatile canvas for marinades, rubs, and sauces, from simple herb seasoning to bold barbecue glazes. Its quick cooking time and consistent leanness make it a reliable weeknight protein staple.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its extreme leanness, which can lead to dryness if overcooked, turning it tough and chewy. To counteract this, use a meat thermometer to pull it at 145°F (63°C), let it rest, and consider brining or marinating beforehand to lock in moisture.
Key benefits
- Exceptionally high in complete protein for muscle repair and satiety.
- Very low in fat, especially saturated fat, compared to other pork cuts.
- Zero carbohydrates, making it ideal for ketogenic or diabetic-friendly meal plans.
- A good source of essential B vitamins like thiamine and niacin for energy metabolism.
- Provides minerals such as selenium and phosphorus.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' is sometimes called the 'New York chop' because it's the same primal section that yields the popular New York strip steak from beef.
Full nutrition (USDA data · scales with serving)
| Water | 64.5 g |
| Energy | 169 kcal |
| Energy | 706 kj |
| Protein | 28.9 g |
| Total lipid (fat) | 5.0 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.63 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 320 mg |
| Potassium, K | 517 mg |
| Sodium, Na | 209 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 37.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.63 mg |
| Riboflavin | 0.19 mg |
| Niacin | 10.3 mg |
| Pantothenic acid | 0.79 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 98.7 mg |
| Betaine | 2.4 mg |
| Vitamin B-12 | 0.52 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 |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.05 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
| 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 | 1.8 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 | 0.07 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.59 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.15 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.69 g |
| PUFA 18:2 | 0.56 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 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 | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.07 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 | 0.03 g |
| Cholesterol | 75.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 1.1 g |
| Isoleucine | 1.4 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.76 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.97 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 1.3 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 | 0.06 g |
FAQ
What does 'with added solution' mean?
It means the pork has been injected or marinated in a mixture, typically containing water, salt, and sometimes phosphates or flavorings, to increase weight and help retain moisture during cooking.
How is this different from a regular pork chop?
This is a specific, leaner sub-cut from the loin, with the bone and external fat cap removed. The 'added solution' is a processing step not always present in fresh, untreated chops.
Is it safe to eat pink in the middle?
Yes, according to the USDA, whole cuts of pork are safe to eat at an internal temperature of 145°F (63°C), followed by a 3-minute rest. A slight pink hue is normal and indicates it's not overcooked.
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 1.69 kcal/g · 69% calories from protein · 0.0 g fiber · 0.0 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: 0.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.